Morrocan-spiced Osso Bucco
3 kl. kenchi beef (osso buco)
8 pcs. carrots, chopped lengthwise
1/4 cup garlic, chopped
1/4 cup onions, chopped
2 cups celery, chopped
1/2 cup red wine
1/2 cup olive oil
3 cups tomato sauce
2 tbsp. tomato paste
1 tsp. cinnamon
1 tsp. paprika
HERE’S HOW TO MAKE THIS DISH:
1. Season your kenchi beef with salt and pepper. Boil in a pot filled with 7 to 10 cups of water for 2 hours. Then, remove meat and bones from stock. Set aside. Save stock.
2. In a large pan, sautee in olive oil the following: garlic, onions, carrots, celery, bay leaf, tomato sauce &tomato paste, cinnamon and paprika. Bring to simmer then add red wine.
3. Place rested and pre-cooked beef on top of simmering liquid .
4. Add more red wine to create more sauce. Cover pan and let cook for another 20 minutes over medium heat.
From my Kitchen to yours with love, Sabrina