I just tried zap.cooking again and all I can say is wow! They've made incredible progress since the last time I tried.
Here's a recipe for osso bucco with @Ben Justman🍷 Peony Wine. Thanks @Seth 🤝
# Beef Shank Osso Bucco with Peony Wine
A hearty, comforting braise featuring beef shanks and a fragrant deglaze with Peony Wine for a rich, flavorful sauce.
## Time
- Prep: 20 minutes
- Cook: 2.5 to 3 hours
- Total: 3 hours
## Servings
6 servings (one beef shank each)
## Ingredients
- 6 beef shanks, about 1.5 to 2 inches thick
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup Peony Wine (or other dry white wine)
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley (for garnish)
## Steps
1. Preheat your oven to 325°F (160°C).
2. Pat the beef shanks dry and season generously with salt and pepper. Lightly dredge each shank in flour, shaking off any excess.
3. Heat olive oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. Brown the shanks on all sides until golden, about 4-5 minutes per side. Remove and set aside.
4. In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until softened (about 5-7 minutes). Add garlic and cook for 1 more minute.
5. Pour in the Peony Wine to deglaze, scraping up any browned bits from the bottom. Let it reduce by half, about 3-4 minutes.
6. Stir in crushed tomatoes, beef broth, thyme, bay leaves, and lemon zest. Return the shanks to the pot, nestling them into the liquid.
7. Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is very tender and falling off the bone.
8. Remove shanks carefully. If the sauce is too thin, simmer uncovered on the stovetop until thickened to your liking.
9. Adjust seasoning with salt and pepper. Serve the shanks topped with sauce and sprinkled with fresh parsley.
## Notes
- Using beef shanks instead of veal is perfect here—just expect a bit more robust flavor and a slightly longer braise to get tender.
- Peony Wine adds a lovely floral note; if you want, you can add a splash more toward the end for brightness.
- Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the sauce.
Let's cook this cozy classic your way!
# Beef Shank Osso Bucco with Peony Wine
A hearty, comforting braise featuring beef shanks and a fragrant deglaze with Peony Wine for a rich, flavorful sauce.
## Time
- Prep: 20 minutes
- Cook: 2.5 to 3 hours
- Total: 3 hours
## Servings
6 servings (one beef shank each)
## Ingredients
- 6 beef shanks, about 1.5 to 2 inches thick
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup Peony Wine (or other dry white wine)
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley (for garnish)
## Steps
1. Preheat your oven to 325°F (160°C).
2. Pat the beef shanks dry and season generously with salt and pepper. Lightly dredge each shank in flour, shaking off any excess.
3. Heat olive oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. Brown the shanks on all sides until golden, about 4-5 minutes per side. Remove and set aside.
4. In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until softened (about 5-7 minutes). Add garlic and cook for 1 more minute.
5. Pour in the Peony Wine to deglaze, scraping up any browned bits from the bottom. Let it reduce by half, about 3-4 minutes.
6. Stir in crushed tomatoes, beef broth, thyme, bay leaves, and lemon zest. Return the shanks to the pot, nestling them into the liquid.
7. Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is very tender and falling off the bone.
8. Remove shanks carefully. If the sauce is too thin, simmer uncovered on the stovetop until thickened to your liking.
9. Adjust seasoning with salt and pepper. Serve the shanks topped with sauce and sprinkled with fresh parsley.
## Notes
- Using beef shanks instead of veal is perfect here—just expect a bit more robust flavor and a slightly longer braise to get tender.
- Peony Wine adds a lovely floral note; if you want, you can add a splash more toward the end for brightness.
- Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the sauce.
Let's cook this cozy classic your way!
