Kurt and Ram Ragu

So one of the Heathers decides to play domestic goddess, huh? Makes this ossobuco ragù - smells like arrogance simmered in red wine and moral decay. You can taste it - all that slow-cooked vanity, the marrow of privilege melting into something that almost passes for soul. But underneath? It’s still just meat dressed up for prom. You twirl it on your fork, and it whispers, ‘Everything’s fine, everything’s perfect,’ while the world burns right outside the kitchen window.

Ingredients

1 large beef shank
1 tbs olive oil
3 portobello mushrooms
1 fennel bulb
1 orange
1 can whole san marzano tomatoes
Salt and Pepper
1 cup red wine

Directions

Preheat oven to 300 degrees F
Season beef shank with salt and pepper. Heat oven proof saute pan over medium high heat. Add olive oil to the pan and sear the beef shank on both sides.
Remove the gills from the mushrooms and slice to 1/4 inch thick strips. Slice fennel bulb to 1/4 inch thick strips. Add to the saute pan
Zest the orange and add to the pan. Slice orange in half and remove any seeds. Juice the orange into the pan and add orange halves. Add tomatoes with their liquid to the pan and place in oven. Cook at 300 degrees F for 3 hours or until meat is falling off the bone.
Remove meat and marrow from shank, discard any gristle and bone. Remove orange halves from mixture.
Place meat, marrow, red wine and vegetable in a dutch oven and simmer on medium low for 45 minutes stirring to combine ingredients. Season with salt and pepper to taste.
Serve over pasta, rice, or polenta.