- 1 cup (240 ml) flour, divided
- 6 beef or veal shanks, cut 1 ½-inch thick (osso buco)
- 1/4 tablespoons (60ml) olive oil
- 2 large carrots, chopped
- 2 large leeks, chopped
- 1 large white onion, chopped
- 1/4 cup (60ml) piquillo peppers, chopped
- 2 tomatoes, chopped
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) beef stock
- 4 sprigs thyme
- 1/4 cup (60 ml) chopped fresh parsley
- salt and pepper
- Transfer ½ cup (120 ml) of the flour to a small bowl.
- Season beef shanks with salt and pepper and flip shanks in the flour, to coat.
- Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium-high heat.
- Transfer beef shanks to the hot oil and cook for 3-4 minutes per side.
- Add carrots, leeks, onions and piquillo peppers and continue cooking, stirring occasionally, for 4-5 minutes.
- Add tomatoes to the pan and cook for 3-4 minutes.
- To deglaze the pan, add wine and continue cooking for 4-5 minutes, until wine reduces completely.
- Stir in beef stock, thyme and parsley, reduce heat to medium-low.
- Continue cooking for 50-60 minutes, stirring occasionally.
- Remove stew from heat and transfer beef shanks to a clean cutting board.
- Transfer stew to the bowl of a food processor and blend until smooth.
- Season with salt and pepper, to taste, and reserve for later use.
- Heat remaining 2 tablespoons of olive oil in a clean skillet over medium-high heat.
- Dredge shanks in remaining ½ cup (120 ml) of flour and sear in hot oil for 3-4 minutes per side, until shanks are crispy and golden brown.
- Serve beef shanks hot, topped with reserved sauce.