While this dish takes just about 4 hours, it is worth all the work and wait. The result is tender meat that falls right off its' bone. Cross-cut shanks come from the high portion of the back leg once the rump meat has been pulled away, sometimes also referred to as Ossobuco. The bone gives a chance for additional flavor from the marrow and the marbling provides the extra moisture as it cooks.
Ingredients you'll need; Dutch oven or oven-safe pot, 2-3lbs of cross-cut shank, a bottle of dry red wine(Pinot Noir was our choice), beef stock or broth, onion, celery, carrots, garlic, 1 can tomato paste, salt, pepper, your choice of dried spices(we used rosemary and thyme). Make sure to bring your meat close to room temperature and pat dry. Season with salt, pepper, and seasonings. Preheat the oven to 325 degrees. It is important to first sear the meat. On high heat, place oil into pot and sear each side of the shank for approx 5-7 min, until meat has a good browning on it. Remove the meat from the pot and place on a plate.
Next, reduce heat to medium to cook the onion, celery, and carrot. Make sure the vegetables are not overcooked, just softened. Add in tomato paste, stirring 1 minute. After, add about 1-2 cups wine, and bring to boil. Once boiling, place on simmer and allow sauce to reduce by half. When ready, add garlic and some extra seasoning. A small can of tomatoes can be added as well. Place seared shanks in to sauce. Add in broth, nearly covering them. Bring pot to simmer. Lastly, cover pot and place into the oven for 3 hours.
We paired our meal with brown rice and quinoa and toasted bread. We also enjoyed the rest of the Pinot Noir not used in the dish. This recipe is fantastic as it allows for personal taste. Believe us, it is always worth the wait.
