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Braised Beef Neck Bones in Port Wine Sauce

2-3 pounds Beef neck bones

3 cups beef stock

¼ cup port wine

3 Tablespoons tomato paste

2 bay leaves

¼ cup chiffonade fresh basil leaves

3 tablespoons flour

1-2 tablespoons butter

3 cloves fresh garlic minced

2 shallots, minced

1 rib celery, minced

1 small carrot, minced

TT Pro Seasoning

Method of prep:

Preheat the oven to 400 degrees. Season neck bones with Pro Seasoning. Evenly coat the neck bones with tomato paste. Place neckbones in a braising pan or a large skillet. Roast for 30 minutes or until the meat is browned (do not burn). Remove the meat from the pan and set on a plate. Remove most of the grease from the pan leaving only about 3-4 Tablespoons. Place braising pan over medium heat. Sweat the shallots, celery, and carrots for about 1-2 minutes. Add the garlic and stir for 10 seconds, then add the flour and cook into a roux. If the roux is too dry, add a little of the beef fat or butter. Next, deglaze with port wine and cook will stirring for 30 seconds. Then add the beef stock and stir vigorously, making sure to loosen the bits from the bottom of the pan. The sauce should be free of roux lumps. Add basil and bay leaves and stir, then add the meat back to the pan. Cover and cook in the oven at 325 degrees for 2-3 hours. The meat should fall off the bone. Serve with risotto, potatoes, or even over pasta!

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