Angus Beef Rib-fingers in Milanese Style

This dish was inspired by an authentic Italian recipe Osso Buco in Milanese Style in an old Italian cookbook. Inspired by the recipe, I adapted it according to my preference:

1. Always cook meat with plenty of veggies.
2. Use whatever fresh herbs I have in my patio, because fresh herbs can elevate the fragrance of the dish to it's most.
3. We seldom drink, I always replace white wine with sake, which can be kept at room temperature instead of occupying the precious fridge capacity. 

Braised Angus Beef Rib-fingers in Milanese Style served with cooked brown rice

I used a similar method to cook osso buco and beef rib-fingers, the main difference is:

• For the osso buco, veggies were chopped, softened and caramelized before adding the meat. The sauce came out concentrated with sweet intense flavor.
• For the Angus beef rib-fingers, veggies were cut into chunks, just browned a bit and the meat was added. End up I had a pot of watery sauce and had to reduce it on the stove.

Braised Osso Buco in Milanese Style cooked brown rice

Ingredients

• Angus beef rib-fingers, approximately 500g, cut into 2.5"-3" pieces
• Brown onion, 1 medium, finely chopped
• Carrots, 2 medium, finely chopped
• Celery, 3 stalks, finely chopped
• Garlic, minced, 1 teaspoon
• Lemon peel, 1 strip
• Sake, 1/2 cup
• Vegetable broth, 1/2 cup
• Peeled and chopped Italian Tomatoes, 1 can (400 g)
• Fresh Thyme, few sprigs
• Fresh Italian parsley, few sprigs
• Fresh Rosemary, 1 sprig
• Dried Bay Leaves, 3
• Freshly ground black pepper and salt, to taste

Method

1. Preheat the oven to 160C (Convection only).
2. Choose a cast-iron cocotte or a heavy-bottom pot which can just accommodate the meat in a single layer. Heat the pan in medium heat, grease the pan lightly, add the onion, carrots and celery, cook until softened and caramelised, add the lemon peel and cook for another 2-3 minutes. Remove from heat.
3. Heat a frying-pan, grease it. Coat the meat with some flour, shake off the excess. Put the meat into the frying-pan and brown them all over. Remove the meat and set them on top of the vegetables.
4. Add sake to the frying-pan, reduce it by simmering over medium heat while scraping off the caramelised residue in the pan. Add the broth and bring it to a simmer. Add the liquid to the cocotte. 
5. Add the tomatoes with their juice, the herbs, salt and pepper. The liquid should just cover the meat. If it doesn't, add more. Bring the liquid in the pot to a simmer.
6. Put the cocotte into the preheated oven and cook for 2 hours.