Beef Osso Buco with Carrots and Marjoram

Serves 4 for an entire shank each or 6 smaller portions

Ingredients:

4 ea. Beef shanks

2 Tablespoons olive oil

salt, Kosher

black pepper, fresh

1 leek, trimmed, 1/4 inch dice and washed 3 times.

1 sweet onion, julienne

3 cloves garlic, fresh, minced

1 1/2 cups tomatoes, cherry or grape

3 Tablespoons marjoram, fresh

2 teaspoons oregano, Greek, dried

2 bay leaves, fresh

1/2 cup red wine

2 bunches fresh carrots, peeled, cut in half lengthwise or quartered lengthwise if large

1~26.06 oz. tetra pack Pomi, strained tomatoes or 1~28 oz. Can pureed Italian San Marzano tomatoes.

6 cups beef/veal broth, homemade or 3 packages of Demi Glace Gold by More Than Gourmet mixed with six cups hot water.

Method:

Preheat the oven to 300ºF convection

1. In a large oven proof pot, heat the olive oil.

2. Season the beef shanks with salt and pepper.

3. Sear the shanks in the olive oil about 1 minute on each side.

4. Remove the shanks to a plate and set aside.

5. Add the leek, onion and garlic sauté until the onion and garlic begin to caramelize.

6. Add the marjoram and oregano. Mix well.

7. Deglaze the pan with the red wine.

8. Add the carrots to the pot on top of the onion mixture. Place the seared shanks on top of the carrots.

9. Add the tomatoes and the beef broth. Gently mix the liquid to combine the broth and the tomatoes.

**The reason why homemade beef broth or the store bought demi glace is better than bouillon is that when the sauce will thicken as it reduces. If you use store bought beef broth, your sauce will be thinner.

10. Bring to gentle simmer. Do not boil or the meat will become tough.

11. Place the pot in the pre heated oven for 2 1/2 to 3 hours or until the meat is fork tender. Adjust the seasoning of the sauce with salt and fresh black pepper. 

** Adjust the oven temperature during the 2 1/2 -3 hour cooking time so the sauce gently simmers.