Pastisado (Osso Bucco)

1. Season 4 pre-cut osso bucco (beef shank bone-in) with salt and pepper and dredge in flour and shake off excess flour.
2. Using 4 tsp of Olive Oil in a stock pot sear in high heat the beef shanks and brown all sides. Remove the shanks from the pot and place in a plate to cool. (Don't expect the shanks to be cooked; you just need to brown them)
3. In the same stock pot add 4 tbsp butter. Once melted but not burnt add 2 medium carrots (peeled and chopped into ½ inch squares), 2 ribs celery (roughly chopped into ½ inch pieces), 2 medium white onions (roughly chopped into ½ inch pieces), and 3 garlic gloves (crushed).
4. Once vegetables have started to caramelize add 2 tsp dried thyme, 2 tsp dried oregano, 2 pcs bay leaf and 2 tsp dried basil.
5. Place the shanks on top of the vegetables and add 1 can of stewed tomatoes, ¼ cup tomato paste and beef stock to cover the shanks. (You may also add 1 cup of red wine and let it reduce before placing the shanks and the spices)
6. Once the stock comes to a rolling boil reduce the heat to a simmer, cover the stock pot and cook for 3 hours to 3.5 hours or until the shank is very tender.
7. Remove the shanks and set aside.
8. Place two-thirds of the stock in a blender and puree after which add it back to the remaining stock to warm and pour over the shanks.

To serve, place the shanks on top of cooked pasta (Spaghetti, fettuccini, linguini…etc). Do not use light pasta like angel hair. Grate some Parmesan or Romano Cheese over the dish and garnish with parsley or fresh basil.