While shopping in the grocery store, I spotted some beef shanks at $1.97/lb. Ossobuco came to mind. This may not be the tender veal shanks the "real" ossobucco calls for, but I think with some LTC, it will do... And sure enough, it did not disappoint. Here's how it was done:
3-1/2 lb. beef shanks,
1 Spanish onion,
2 ribs of celery,
1 carrot,
4 cloves of garlic,
2 C. tomato sauce,
1/4 C. tomato paste,
1-1/2 C. red wine,
1 can chicken broth,
Flour mixed with seasoned salt for dusting,
Olive oil for browning.
Salt and pepper to taste.
Herbs: thyme, rosemary and bay leaves
Mix some flour with seasoned salt, dust the beef shank pieces with flour and seasoned salt. Brown the beef shanks olive oil. Remove the meat and set aside. Add chopped up garlic, onion, celery and carrots to the pan, cook until the vegetables turn translucent. Add the red wine, chicken broth, tomato sauce, tomato paste and herbs. Bring to a boil, add beef shanks back to the pot. Cook on low heat covered for 2 hours or until meat become tender and falling off of the bones... Serve with noodles or rice, garnish with chopped fresh parsley. Enjoy!
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