Ossobucco - Geschmorte Beinscheibe (2nd recipe)

I prepared this italian speciality of beef shanks braised with vegetable broth for today's lunch. There are various versions of this dish but this recipe is based on the german version.  This time, I served it with flat noodles.

Ingredients (serves 4):
4 thick slices of beef shanks (Rinderbeinscheiben) - total weight:  1 kg OR veal shanks (Kalbshaxe - ask your butcher to cut into 4 portions)
salt & ground black pepper
5 medium-sized tomatoes, to be washed, dried & cut into 4
2 pips garlic, to be peeled & minced
3 large onions, to be peeled & coarsely cubed
2 bay leaves
1/2 tsp dried thyme
250 ml instant vegetable stock (or 125 ml instant vegetable stock & 125 ml cooking red wine)
2 tbsp tomato puree
a handful chopped parsley
an extra pip garlic, to be peeled & lightly crushed
olive oil

Method:
Wash lightly and dry beef shanks.  Cut the sides of beef shanks at intervals in order that they stay in shape during frying - see picture below.  Season with salt & pepper.

In a heavy casserole pot, heat 1 tbsp olive oil over medium/high heat.  Brown beef shanks on both sides.  Remove to a platter and set aside.

Add cubed onions and minced garlic.  Stir-fry until almost golden in colour.   Then, add tomatoes, bay leaves and dried thyme.  Cook for another 5 to 10 minutes.

Add in vegetable stock and tomato puree.  Bring to a light boil.  Return beef shanks to pot and put on lid.  Cook over low heat for about 2 to 3 hours or until meat is tender.

Once done, check seasoning - if necessary, add one or two teaspoons of sugar to adjust the taste. Lastly, add chopped parsley and bring to a light simmer.

Serve hot with either flat noodles or baguette or just a simple green salad and boiled potatoes.

Bon Appetit!