Veal shanks dallas

Put 1 teaspoon of olive oil on a sheet pan and add ribs, turning on all sides to coat with oil. Roll sausage into 1-inch diameter balls about 26 balls and place on the sheet pan around the ribs. Place sheet pan in the oven and bake until ribs and meatballs are browned and nicely caramelized but not burnt on the bottom, about 30 to 35 minutes.

Rotate the pan halfway through the cooking time to ensure even browning. Meanwhile, place a heavy, thick casserole pot an enameled cast iron Dutch oven is ideal on stove over high heat and add remaining 3 teaspoons olive oil.

When oil begins to smoke, add ground beef and 1 teaspoon salt. Reduce heat to low and add garlic, onions, bay leaves, chile flakes and oregano. Cook slowly, for 15 to 16 minutes, stirring constantly and scraping any brown bits from the bottom and sides of the pot as the onions sweat, the browned bits will loosen. In a mixing bowl, whisk red wine with tomato paste until fully incorporated.

Add wine-tomato paste mixture to the pot. Bring to a simmer, reduce heat to low and simmer slowly until wine is evaporated, about 8 to 10 minutes. Add crushed tomatoes and 1 tablespoon salt to pot and increase heat to medium. Using tongs, transfer browned sausage and ribs to the pot. Drain fat from the sheet pan. Add 3 cups water to the pan to deglaze it; scrape up as much of the brown bits as possible from the pan. Add water-browned bits mixture to the pot this is an important flavor layer.

Stir and bring to a simmer, reduce heat to maintain a subtle simmer. Cook for about 2 hours, or until rib meat is very tender and separates easily from bone. I visit this restaurant frequently, I like the food specially the portions that they serve for the low prices are a good deal every-time!!!

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