Cut of Meat: 5L Osso Buco - Beef Shanks - ORDER YOURS HERE
Serves: 4
Prep Time: 15 minutes
Cook Time: 3 hours

Ingredients:

• 4 5L Osso Buco
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 can (14.5 oz) diced tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the beef shanks generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef shanks on both sides until browned, about 4-5 minutes per side. Remove and set aside.
4. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
5. Pour in the beef broth, wine (if using), and diced tomatoes. Stir and bring to a simmer.
6. Return the beef shanks to the pot, nestling them into the liquid. Add rosemary, thyme, and the bay leaf.
7. Cover the pot with a lid and transfer it to the oven. Braise for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
8. Remove the herbs and serve the beef shanks with the braising liquid spooned over top.

Ingredients:

• 4-8 oz RVM New York Steaks
• 1-2 tablespoons Montreal Steak Seasoning or to taste
• 1 lb asparagus trimmed
• 1 tablespoon avocado oil
• salt & pepper to taste

Instructions: