Traditionally it's made with veal shank, but you can use lamb shank or beef shank. But a shank cut is critical because this includes the bone and so you get bone marrow.
Trim excess fat off the shank. Then rub it down with salt and pepper and sear it on all sides in olive oil in a Dutch oven casserole. Remove and set on the side.
Chop some onion, carrot, celery and grate a bulb of fresh garlic (yes, an entire bulb not a clove), then add to the casserole and saute on low heat until the onions are tender.
Return the shank to the casserole along with any juices thay may have come out. Add some white wine, chicken stock, dried basil and dried oragano.
Now add a can of tomatoes. Use San Marzano for the best taste. Crush the tomatoes.
Put the lid on the casserole then place in a 350F oven and let cook for about 2 hours. Check and stir occasionally and add more liquid if needed.
Tech Notes:
As with all cooking the quality of the ingredients makes a big difference. Buy the best you can afford, and that includes the olive oil.
There are lots of tomatoes that claim to be San Marzano. Genuine San Marzano tomatoes display a "DOP" seal.
To grate a bulb of garlic use a big cheese grater, not one of theose tiny garlic graters.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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