Author Notes
This is a one pot recipe - my favorite type - meat, vegetables and starch all in one. Serve it with rice or egg noodles if you like, but it's not really necessary. It's a simplified osso buco made with beef rather than veal. The recipe can easily be scaled up to serve more people. —Ann Goldman
Ingredients
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3-4 pounds
beef shanks (or beef cheeks work as well)
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2
onions, peeled, diced
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4
cloves garlic, peeled, chopped
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3
stalks celery, diced
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2-3
carrots, peeled, diced
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1
sweet potato, diced (peeling is optional)
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3
bay leaves
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3-4 tablespoons
vegetable oil (for browning meat)
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2 cups
white wine
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3
ears of fresh corn, sliced (about 3 inch slices)
Directions
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Heat the oil in a flat bottom saute pan that has a lid
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Dredge the meat in flour, brown in hot oil, remove from pan
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Saute onion for a few minutes, add garlic
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Add vegetables (except for the corn), bay leaf , stir for a minute or two
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Return the meat to the pan , scatter corn slices
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Add the wine, cover and bring to a simmer and cook until tender (about 90 minutes).
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You can thicken the sauce, but I prefer to remove meat and vegetables and simmer until the sauce is a bit thickened
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