Osso Bucco For Two

• 4 teaspoons olive oil
• 2 beef shanks
• 4 teaspoons French dry rub
• 2 stalks celery, sliced 1/4 inch thick
• 4 medium carrots, sliced 1/4 inch thick
• 1 large onion, sliced into thin wedges
• 1 (14 ounce) can roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them (with juice)
• 1/2 bottle dry red wine, drink the rest
• 1 can beef broth
• fresh cracked black pepper
• 2 sprigs rosemary, stripped and use only the leaves
• 2 sprigs thyme, stripped and use only the leaves

1. 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
2. In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
3. Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
4. Now add the tomatoes, broth, wine and pepper and fresh herbs.
5. Bring to a boil, cover and reduce to a simmer for 30 minutes.
6. When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
7. Pour this over top.
8. I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
9. Don't forget the wine!

olive oil, beef shanks, rub, stalks celery, carrots, onion, roma tomatoes, red wine, beef broth, black pepper, rosemary, thyme

Taken from www.food.com/recipe/osso-bucco-for-two-16448 (may not work)