Ossobuco al pomodoro

Ingredienti

• 4 ossobuco beef shanks
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil, divided
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• 5 garlic cloves, peeled and minced
• 1/4 cup tomato paste
• 1 cup white wine
• 1 (15-ounce) can tomato sauce
• 2 cups beef broth
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2 bay leaves

Preparazione

1. 1

   Pat the shanks dry with paper towels.

2. 2

   Sprinkle the shanks with flour, salt, and pepper, dusting evenly.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-proof pot over medium-high heat.

4. 4

   Once hot, add the shanks and sear for 3 minutes per side or until brown.

5. 5

   Remove the seared shanks from the pot and set them aside.

6. 6

   Add the remaining olive oil, carrots, celery, and onion to the pot.

7. 7

   Stir to combine and cook for 10 minutes, stirring occasionally, until tender.

8. 8

   Add the garlic and tomato paste to the pot, stir to combine, and cook for 2 minutes.

9. 9

   Deglaze the pot with wine and bring to a simmer.

10. 10

    Cook, stirring frequently, until the wine has almost completely evaporated.

11. 11

    Preheat the oven to 350 F.

12. 12

    Add the tomato sauce, broth, rosemary, thyme, and bay leaves to the pot, stir to combine, and bring to a simmer.

13. 13

    Once the sauce is simmering, return the seared shanks to the pot, and nestle them into the sauce.

14. 14

    Cover the pot and place it in the oven.

15. 15

    Braise for 2 hours or until the shanks are fork-tender.

16. 16

    To serve, divide the shanks between plates, and top generously with the sauce.