This is the recipe for a simple & easy Portuguese version of Osso Bucco. It is a unique variation on the traditional version of the dish, but it just as equally or more delicious. The ingredients are wide in variety and the directions are a bit more complicated than usual, but this dish is totally worth it and for those who enjoy a great Osso Bucco I recommend you try this dish out. Go ahead and try it out, tell us what you think, and if you have any questions about the dish then place them in the comment box below, enjoy!

Ingredients:
3 beef shanks
Seasoned flour
1/3 cup olive oil
2 cloves garlic
1 large onion
1 large carrot
1 large stalk celery
4 tomatoes
Bouquet Garni
1 teaspoon sugar
1 cup beef broth
Rind of 1 lemon
1/4 cup parsley
1/2 cup dry white
Wine
Directions:
1) Cut each shank into 3 pieces and sprinkle with salt and pepper.
2) Dredge with flour and shake off excess. Heat half the olive oil in an ovenproof dish.
3) Brown one finely chopped clove of garlic until golden. Remove and set aside.
4) Brown the beef shanks on all sides being careful not to lose the marrow. Add the finely chopped onion, carrot and celery and add more oil if needed.
5) Cook for’about 4 minutes stirring constantly so the vegetables do not burn. Add the white
wine and reduce for a minute or so.
6) Add the browned garlic with the chopped tomatoes and bouquet garni. Reduce quickly and add the sugar if the tomatoes are acidic.
7) Pour in the beef broth and stir well while bringing to the boil.
8) Cover the dish and place in oven 350 degrees for an hour.
9) Uncover and correct seasoning.
10) Continue cooking for 10 to 15 minutes longer.
11) Meanwhile prepare the garnish: Chop the remaining clove of garlic very finely and mix with the grated lemon rind and chopped parsley.
12) Serve the Osso Bucco on a platter sprinkled with the garnish, enjoy!