This is a recipe I've been wanting to try for some time now. It's kind of a mocked version of braised short ribs osso buco. Osso Buco is traditionally a veal shank braised with lemon, parsley, and a bouquet of fresh herbs. Now days, most osso buco is made with a mixture of carrots, onion, celery, and tomatoes. It was a very flavorful, moist dish. It takes almost 5-6 hours to make and can easily be done in a crockpot should you want to throw everything in and let it cook all day.
Chop 3 stalks celery.
Chop 1-2 carrots.
Add 2 cups chicken stock.
*not pictured* Add 1 cup tomato sauce too. If you use canned diced tomatoes, omit the tomato sauce.
This step is best if you can use fresh. Add 1 tsp thyme, 1 tsp rosemary, and 1 tsp oregano. Re-season with kosher salt and pepper. Bring this mixture to a boil.
Return the short ribs to the pan and turn the heat to low. Cover with a lid and let cook for almost 2 hours. If you have a dutch oven, use that and put in 350* for 3-4 hours.
This is what it will look like after 2 hours time. The aroma was amazing!
Strain some of the liquid and put in a small saucepan. Simmer and reduce the sauce.
Serve with creamy mashed potatoes or rice.