Today we are going to prepare a super rich and tender beef stew using a special cut called beef shank, or as some call it, “ossobuco.” We will cover the meat with a little flour and cook it with some common kitchen vegetables such as onion, garlic, celery and carrot. We’ll also add some tasty herbs and a splash of red wine to make the sauce really delicious. In addition, we will add a little cream at the end so that everything is smoother and richer. This dish is perfect for a cozy dinner at home. Let’s start making this warm, comforting meal that everyone will love!
Ingredients:
Beef Leg (Ossobuco cut): 1 to 2 pieces
All-purpose flour: a pinch, about 2 tablespoons
Medium onions: 2, finely chopped
Garlic cloves: 4 to 5, chopped
Fresh celery stalks: 3, chopped
Tomatoes ripe: 2 to 3, diced
Medium carrots: 3, sliced
Herb Mix: Bay leaves, a sprig of rosemary, and a handful of chopped parsley
Dry red wine: about a cup (300 ml)
Beef broth: 2 cups (500 ml)
Seasonings: Salt, freshly ground black pepper and a pinch of cumin.
Olive Oil: For browning and sautéing
Heavy cream or cooking cream: 100 ml for a rich finish
Instructions:
Preparation: Start by drying the beef thighs and seasoning them generously with salt and pepper. Lightly dust each piece with flour, ensuring a thin, even coating.
Brown the meat: Heat a good splash of olive oil in a heavy-bottomed pot or pot over medium-high heat. Sear the beef thighs until they develop a rich, golden crust on both sides, then remove them from the pot and set aside.
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