Last night my friend came for dinner; I told him that we'd have red meat and that he was in charge of salad components and a bottle of wine. Composition of the main was on me; before I forget it, here goes:
3 beef shank cuts (not osso bucco; beef!)
2 hungarian sausages (of the fresh variety)
1 medium yellow onion, fine (1/4") dice
2 large white onions, medium (1/2") dice
4-8 cloves of garlic (the larger the better). peeled, cut into 1/6ths
3 carrots, peeled, fine (1/4") dice
3 carrots, peeled, medium (1/2") dice
6 medium russet potatoes, medium (1/2") dice
1 can tomatoes, petite/small diced (tomatoes only, unseasoned)
grape seed or other mild oil for searing
Oven at 350F
In an ovenproof covered dutch oven, heat oil over medium-high heat to just below oil's smoke point. Add shanks to pot, season with salt and ground pepper and sear on all sides. Remove to plate when all sides are nicely seared. Add sausages to pot; turn often to sear all sides; remove when this is accomplished. Add fine diced onions & carrots as well as chopped garlic to pot. Stir to coat with pan juices. Set seared shank on top of vegetables in pan; immediately add wine to pot. Add scant 10oz of water to pot as well; liquid should just about cover shanks. Bring to a simmer, cover and move pot to preheated oven. Leave for 1 hour (don't peek...). Put remaining ingredients in fridge to hold; I put the potato & carrot cubes in cool water to prevent discoloration.
After the hour is over, carefully open oven door (it'll be steamy in there!), take pan out, turn the shanks over (they'll almost be falling apart at this point) and add ingredients as follows: 1. sausages; top with 2. onions; then top with 3. the carrots & potatoes(drain them if you held in water); next, open the can of tomatoes and pour over the carrots/potatoes; lastly, fill the tomato can 1/2 full with water, swirl around to get any tomatoey goodness off the can's walls and pour over the tomatoes. DO NOT STIR THE POT AFTER ADDING ALL THE ABOVE!!!! Place the lid back on the pot, and return to the oven (still at 350F) for another hour.
After the second hour is over, again, remove the pan from the oven, be careful, it'll still be steamy in there! Remove the lid from the pan (AGAIN, NO STIRRING!) and pop the pan back in the oven for 30 minutes more.
After the half hour is up, remove the pan from the oven (NO STIRRING!) and leave it to rest for 10-15 minutes, uncovered.
Just before serving, give a brief stir and serve.
If you are 2 men, this will be enough for a generous dinner and a bit for a couple of lunches the day or two after.
Rounding out the dinner--green salad with gorgonzola cheese and balsamic dressing & a couple of glasses each of Garnacha (awesome with this, you did good!) with a simple bar of dark chocolate for after.
More food soon!