Dacor RSD30 Manual

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RECIPES27Osso BucoOsso Buco is traditionally cooked with veal shanks, and is braised over a cooktop for hours and hours to develop the flavor. Sincethis stew is completely covered and then placed in the oven, I prefer to use Standard Bake on all oven types. By using this indirectheat, no scorching occurs on the bottom of the pan, allowing for the true flavor of this delicious stew to come out!3 1⁄ 2 - 4 pounds veal shanks or beef shanks (about 3)Salt and pepper, to taste1cup all-purpose flour, for dusting1⁄ 4 cup olive oil4 stalks celery, cut into large cubes4 carrots, cut into large cubes1 large onion, cut into large cubes4-5 cloves garlic, minced1 (6 oz.) can tomato paste1⁄ 2 cup red wine1 cup beef stockSalt and pepper, to tasteSet oven rack on position 1, counting up from the bottom. Remove all other racks. Preheat oven to 350˚F on Standard Bake.Salt and pepper veal or beef shanks, then dust with flour. Set aside. In a large, ovenproof stockpot with a lid, heat oil. Add veal orbeef shanks and brown them, about 4-5 minutes. Flip over and brown them on the other side. Remove to a plate and set aside. Donot drain oil from pan. Add celery, carrots, and onion. Cook until they soft and onion is translucent, about 5 minutes. Add garlic andstir until fragrant. With a wooden spoon, stir in tomato paste and cook for a few minutes to get the raw tomato flavor out. Reduceheat to low and “deglaze” the pan with red wine. Continue to stir and let reduce slightly. Slowly add in beef stock to make a thicksauce. Add shanks back into sauce. Bring mixture to a boil. Place lid over the stockpot, and place entire stockpot in the oven.Let stew cook in the oven for 1 1⁄ 2 hours. Cook until meat falls off the bone.Serves 8.