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Faux Osso Buco Beef Shank and Roasted Marrow Bones
Since we were experiencing the "final" storm of the season here in Capitola, a hearty rib sticking meal was in order. I've had a pair of lovely grass fed beef shanks and a dozen 2" rounds of marrow bones just begging to be transformed into a tender, satisfying meal. Recently, I've become quite fond of giant white beans with olive oil, onions and tomatoes and decided to use that as a base.  Scrumptious slow roasted meat, beans and veggies have a heady flavor, a rich mouth feel and makes a deeply satisfying meal to brighten up a wet, cold, miserable day.  Chop a large carrot, two ribs of celery with their leaves and 1/2 of a large yellow onion into a coarse dice.  I like to use my vintage large Rapid grater for carrots, it's quick and even. One of my go to kitchen tools.  Generously dust shank slices in whole wheat flour seasoned with your favorite spices. I used Old Bay and Beau Monde, which I've never heard of before... the Beau Monde was in a Christmas basket and is a blend of several interesting herbs and spices. Normally I'd use salt, pepper, and ground spices such as celery seed, bay leaf, onion and garlic powders, oregano and a dash of nutmeg.  Dust the marrow bones well too, then brown both the shanks and bones in batches to sear in flavor and juices.  Brown them all and set aside while you saute the vegetables in olive oil or a good fat - I used 50/50 olive oil and duck fat.  Saute, then add 1-2 pounds of quartered mushrooms, cook another minute or so and add 2 cups of rich beef broth. Bring to a boil, add diced tomatoes and juices. Bring back to a boil and stir in beans.  Float shanks on top, cover and slide into a pre-heated 250 F oven.  After 5 hours, place the browned marrow bones on top of the shanks and return to oven, uncovered, for another 1-1/2 to 2 hours or until the beans are tender and the bones turn a rich brown.   Remove the marrow bones to a serving platter, remove the shank meat and add to the platter, fill a large serving bowl with the bean and vegetables, now the consistency of a hearty chili.   Serve with a nice crusty rustic loaf, split and baked with garlic butter and shredded Parmesan cheese.  The marrow is delicious either spooned directly into your mouth or spread on the bread. So good!  Don't turn your nose up at marrow, it's a delicious and nutritious treat when used sparingly.  The shanks are fork tender and amazingly flavorful. Traditionally, Osso Buco is made with veal, but beef shanks are a great substitutions - or goat - or lamb! The Details: I soaked two double handfuls of large white beans overnight in water with 1/4 cup whey added. (Whey neutralizes the after effects beans often have on the digestive system) 2-3 cups of soaked white beans 1 large carrot, scrubbed and coarsely diced or grated 2 ribs of celery, diced with their leaves 1/2 large, diced yellow onion 1-2 pounds brown mushrooms, quartered 2 cups good quality beef stock - homemade if possible 1-2 tablespoons olive oil or good fate for browning 1/2 cup whole wheat flour plus 2 tablespoons seasoning of choice 3/4 pound per person of shanks 4, 2" sections of marrow bone per person 2 cups diced tomatoes and their juices, canned is better if tomatoes are not in season Prepare vegetables. Generously coat shanks and bones with flour-spice mix, making sure to seal marrow ends well. The coating of seasoned flour prevents the marrow from melting away, so take care with this step, making sure that at least one end of each bone has a solid coating. Heat oil in a Dutch oven. Brown shanks, then marrow bones, set aside. Add carrot, onion and celery to pot and melt. Add mushrooms and cook for another minute or two. Add stock, bring to boil, add tomatoes, return to boil. Add beans, boil again. Turn flame off. Float shanks on top, cover tightly and slide into 250 F oven for 5 hours. Remove pot from oven and place marrow bones on top, return uncovered to oven for another 1-2 hours or until beans are soft and bones are a rich brown. Remove bones and meat to a serving platter and the bean veg base to a serving bowl. Crusty warm bread is a must! Enjoy!  related searches : Faux
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