"Osso Bucco" II

small changes make a big difference

(my own recipe)

Serves 4

Ingredients:

• 2 beef shanks (1.300 kg)
• 1 can chopped tomatoes
• 2 medium sized onions
• 2 sweet potatoes
• 2 potatoes
• 3  medium sized carrot 
• 50 gr celeriac 
• 3 kapia pepper
• 3 garlic cloves
• 1 knorr concentrated beef stock
• 2 tsp dried oregano
• 1 tsp dried mint
• 1 tsp dried dill
• 1 tsp dried parsley
• 1 tsp cayenne pepper
• 1 tbsp paprika
• 1 tsp cumin powder
• 1/2 tsp nutmeg
• 4 bay leaves
• 5 tbsp vegetable oil
• salt and pepper
•  fresh parsley (optional)

Step One

 Preheat the oven to 175 °C. 

Step Two

 Put vegetable oil on a big pan. Dust the shanks with flour and fry them on each side until brown. Then put them aside on a plate.

Step Three

 Chop the onion in slices, the celeriac,sweet potatoes and potatoes into cubes, slice the pepper and carrot. Put in the same pan you fried the shanks, the onion fry for 2 min and then the  can of tomatoes, 250ml of water,knorr concentrated stock(or 250 ml home made stock ) and the finely chopped garlic. Finally, add the dill, mint, parsley, cayenne pepper, paprika, cumin powder, nutmeg and oregano. 

Step Four

 Put the sauce in a oven proof pot with the beef shanks. Afterwards add the rest vegetables. Close the pot with it's lid and put it in the oven for 1 hour and 30 min at 175°C.  Take it out of the oven, add some fresh parsley and put it back in for another 30 min at 250°C. 

ENJOY!!