EXCLUSIVE RECIPE from Chef Cristino Griego
Braised Osso Buco-Style Game or Beef Shanks Time: 2 hr 30 min Serves: 6 1–2 lbs game or beef shanks Flour, for dusting Butter and olive oil, for browning 2 (32 oz) cans crushed tomatoes 2 yellow onions, diced 3 carrots, grated 1 head garlic, finely crushed ½ bottle good red wine 5 sprigs fresh thyme 4 sprigs fresh rosemary 6 sage leaves Beef stock, enough to cover the shanks Salt & pepper, to taste Prepare and Brown the Meat 1. Lightly dust the shanks with flour. 2. Heat butter and olive oil in a Dutch oven. 3. Brown the shanks on all sides. 4. Remove shanks from the pot and set aside. Build the Flavor Base 1. Lower the heat. 2. Add onions, garlic, carrots, and all herbs to the pot. 3. Sauté until fragrant and softened. 4. Deglaze with red wine, scraping up the browned bits from the bottom of the pot. Combine and Braise 1. Stir in the crushed tomatoes. 2. Return the browned shanks to the pot. 3. Pour in enough beef stock to cover the meat. 4. Cover the Dutch oven and place it in a 400°F oven. Ingredients: Directions:
Read Chef Cristino’s full feature on page 12 Rich, comforting, and made with time-honored technique.
Serving Suggestions:
Serve over: Rice, Pasta, or Polenta (recommended!) Enjoy!
Submitted by: Chef Cristino Griego
Photo Credit: Amanda L. Nelson
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