Osso buco

If you are into bone marrow it is also an asset.

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 90-120min
• 🍽️ Servings: 4

Ingredients

• Coconut oil
• 2-4 beef or veal shanks
• 1 jar of tomato paste
• 4-6 whole tomatoes
• 2-4 white onions
• 1 head of garlic
• Many celery stalks
• Carrot (optional)
• Parsley for garnish
• Gelatinous broth or salted water with bloomed gelatin powder
• Rice
• Parmigiano Reggiano

Directions

1. Salt your meat. Brown your shanks in coconut oil and set aside
2. Chop your onion, garlic, celery, and carrot and put them into the oil to soften. Salt it.
3. Quarter your tomatoes. Add them to the pan with your tomato paste and coat.
4. Deglaze with your broth or with some salted water with bloomed gelatin powder.
5. Return your shanks to the mix and put your lid on at a low-medium heat. Let it brew until shanks are falling off the bone.
6. While you wait, make a starch that you digest well. Many might choose a pasta but I like to put it on white rice.
7. Spoon over your bed of rice and mix well. Garnish with fresh parsley and top with Parmigiano Reggiano.