Never tried this before, but I'm making it tonight. Osso bucco. The traditional dish is made with veal shanks. I have two deer shanks sawed into 2" discs, and seared up in a big cast arn pot:
Mirepoix sweating out:
Garlic and tomato sauce added and reduced:
Red wine added and reduced, Shanks added back into the pot:
Water and beef bullion powder, rosemary, thyme, and bay leaves added. Into the oven to braise for 3-4 hours:
This may be delicious, or it may be horrible. I don't know. I'll let you know how it turns out.
Mirepoix sweating out:
Garlic and tomato sauce added and reduced:
Red wine added and reduced, Shanks added back into the pot:
Water and beef bullion powder, rosemary, thyme, and bay leaves added. Into the oven to braise for 3-4 hours:
This may be delicious, or it may be horrible. I don't know. I'll let you know how it turns out.