Makes: Serves 2
Preparation Time: 2 hours
- 2 beef shank units (ossobuco) about 2 fingers high and 2 cm of bone
- 2 garlic cloves, well minced
- 1 tablespoon of olive oil
- 2 teacups of beef stock
- Salt and black pepper to taste
Season the beef shanks with salt and black pepper. Bake in a preheated oven at 200°C for 15 minutes, or until thoroughly golden. Braise the garlic in olive oil and add the beef shanks. Cover with the beef stock and cook for about 1 hour and a half, or until the meat begins to come off the bone.
The ossobuco found in the South and Southwest (the Italian word means “bone with a hole”) is known as chambaril in the other regions of the country. This horizontal cut of the ox’s leg includes the shank, bone and, in the middle of it, the marrow – which, according to popular belief, keeps the bone from “breaking”.