Osso Buco - Testing

https://www.jamieoliver.com/recipes/beef-recipes/insanely-good-oxtail-stew/

https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380

https://www.beefitswhatsfordinner.com/recipes/recipe/4608/beef-osso-buco

https://themodernproper.com/osso-buco

1 - I did not cook these long enough, the meat was not falling off the bone, and without that, the meat is very difficult to get at. The flavor of the stew was good, but otherwise the results are so far inconclusive.

2-3lbs cross-cut beef shanks 

2 generous Tbsps flour

2 tsps olive oil

1 kernel popcorn

Salt and pepper

1 medium onion (160g)

1 small pinch celery seed

2 medium carrots (120g)

a few sprigs of fresh thyme

a few sprigs of fresh rosemary

2 bay leaves

2 garlic cloves

400 g of diced tomatoes

3/4 cups porter or red wine

2 cups beef stock

Worcestershire sauce

1. Preheat the oven to 350F.
2. Dust the meat with the flour. 
3. Heat the oil in a stockpot over medium heat until the popcorn pops. 
4. Brown the beef on all sides in batches to achieve a good browning; remove from the pot and set aside.
5. Season with salt and pepper, to taste.
6. Add onion, carrot and celery to stockpot, cook until vegetables are crisp-tender. 
7. Add wine; cook until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes until most of the liquid has evaporated, stirring occasionally. 
8. Stir in tomatoes and stock.
9. Return beef to stockpot and bring to a boil. 
10. Cover tightly and cook in the hot oven for a.5 to 2 hours or until the beef is fork-tender.
11. Once cooked, remove the beef, skim fat from the cooking liquid and reduce the liquid to 2 cups. Season with salt, as desired. Return beef to cooking liquid. 
12. Serve with herbed grits or mashed potatoes.