Easy Italian Recipes

 MAKES 4-6 qt (4-5 l)

- 6 lb (3 kg) meaty beef and veal shanks
- 2 yellow onions, coarsely chopped
- 1 leek, including about 6 inches (15 cm) of the green tops, coarsely chopped
- 2 carrots, coarsely chopped
- 1 celery stalk, coarsely chopped 6 cloves garlic
- 4 fresh flat-leaf (Italian) parsley sprigs
- 3 fresh thyme sprigs
- 2 small bay leaves
- 10 whole peppercorns

In a stockpot, combine the beef and veal shanks, and add cold water to cover. Place the pot over medium-high heat and slowly bring almost to a boil. Using a large spoon, skim off any scum and froth from the surface. Reduce the heat to low and simmer uncovered, skimming the surface as needed and adding more water if necessary to keep the shanks immersed, for 2 hours.

Add the onions, leek, carrots, celery, garlic, parsley, thyme, bay leaves, and peppercorns and continue to simmer over low heat, uncovered, until the meat begins to fall from the bones and the stock is very flavorful, about 2 hours longer.

Remove from the heat and let stand until the liquid is almost room temperature, about 1 hour. Using a slotted spoon, lift out the meat and reserve for another use. Pour the stock through a fine-mesh sieve into a large vessel, then discard the solids. Line the sieve with cheesecloth (muslin) and strain again, pouring it into 1 or 2 containers with a tight-fitting lid.

Let the stock cool to room temperature, then cover and refrigerate until fully chilled. Using a spoon, lift off the congealed layer of fat on top and discard. Store the stock in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Buon appetito !

 MAKES 8 SERVINGS

- 8 beef short ribs, about 10 oz (315 g) each
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 yellow onions, chopped 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups (16 fl oz/500 ml) dry red wine such as Barolo
- 1 can (28 oz/875 g) plum (Roma) tomatoes, chopped, with juice
- 2 cups (16 fl oz/500 ml) beef stock or chicken stock
- 2 fresh rosemary sprigs

Short ribs are not a cut you will find in Italy, but this method of slowly braising beef in red wine is typical, especially in the north, where beef is more commonly eater The ribs can be cooked and refrigerated for up to 2 days before serving them. This makes a big batch. If you have leftover ribs and sauce, you can bone the ribs, shred the meat, and serve the meat and sauce over pasta or creamy polenta.

Pat the ribs dry with paper towels and sprinkle generously with salt and pepper. In a Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. Add as many ribs as will fit in a single layer and cook, turning as needed, until well browned on all sides, about 10 minutes total. Transfer the browned ribs to a bowl, and brown the remaining ribs in the same way. Spoon off all but 2 tablespoons of the fat from the pot.

Add the onions, carrots, and celery to the pot and sauté unti! tender, about 10 minutes. Add the wine, bring to a simmer, and deglaze the pot, stirring to scrape up any up any browned bits from the pot bottom. Add the tomatoes, stock, and rosemary sprigs and bring the liquid to a simmer. Return the ribs to the pot and bring the liquid back to a simmer. Reduce the heat to low, cover, and cook the ribs, turning them occasionally, until the meat is very tender and falling off the bone, about 2 1/2 hours.

Transfer to a warmed bowl and serve at once.

Buon appetito !