Osso Bucco Sinatra (My Way)

• 3-4 pcs beef shank
• 1 c flour
• 2 T adobo
• olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp coriander seed, coarsely ground
• fresh parsley, sage, rosemary, & thyme, minced
• 1 tsp smoked spicy paprika
• 5-6 carrots, chopped
• 2-3 ribs celery, chopped
• 1 c sliced baby portobello mushrooms
• 2 bay leaves
• 1/2 jar spaghetti sauce
• 2 c beef broth
• 1/2 c red wine
• cayenne
• salt & pepper
• fresh parsley

1. Rinse & pat meat dry, then roll in ziploc bag with flour and adobo.
2. Brown floured meat in olive oil on all sides; set aside.
3. Brown onions in remaining oil; add garlic, mushrooms, saute until tender.
4. Add herbs & spices, then carrots & celery, saute briefly, then lay meat on top.
5. Pour in spaghetti sauce, broth, wine.
6. Simmer or braise 1.5 hours or until meat is tender.
7. Season to taste with cayenne, salt & pepper
8. Serve over rice or noodles with sprinkle of fresh parsley.

flour, t, olive oil, onion, garlic, coriander, fresh parsley, paprika, carrots, celery, baby portobello mushrooms, bay leaves, spaghetti sauce, beef broth, red wine, cayenne, salt, parsley

Taken from www.epicurious.com/recipes/member/views/osso-bucco-sinatra-my-way-52841631 (may not work)