This is one of my favorite meals but I have never attempted to make this delicious dish. I used beef shanks instead of the more traditional veal shanks and I substituted chicken broth for beef broth simple because I didn’t have any beef broth. Remember this is not traditional, this is my take on the dish. Enjoy
2 beef shanks
1 tbsp. flour
1 tbsp. olive oil
½ yellow onion, chopped
½ red pepper, chopped
1 chili pepper, chopped
1 stack of celery, chopped
4 unpeeled carrots, sliced thin
3 cloves garlic, chopped
Salt and pepper
1tbsp. dried oregano
½ cup white wine
2 cups chicken broth
Heat a stock pot over medium heat. Season the shanks with salt and pepper and dredge in the flour shaking off any excess. Place the shanks in the pot and brown on both sides. Remove to plate.
Add the onion, peppers, and celery and cook until the onions start to soften. Add the carrots and cook for about 5 minutes stirring often. Add the garlic, salt and pepper, and oregano stir to combine.
Add the white wine, stir and allow to cook for a few minutes. Add the chicken broth, stir, return the shanks to the pot and cover. Place the pot in a 375 oven and cook for about 2.5 hours.
When the shank meat starts to fall off the bone remove the shanks to a cutting board and allow to rest. Take the pot out of the oven and place uncovered over a medium high burner. Reduce the mixture in half making sure you stir often.
Remove the meat from the shanks and cut in small pieces. Place the meat into the vegetable mixture and stir. Serve over creamed orzo.