This braised beef shank is just what I was craving last night. Simmered long and slow, the meat was fall apart tender and the gravy was perfectly thick and seasoned. I served mine with fluffy mashed yukon gold potatoes. Yumm-O!
2 large (or 3-4 small) beef or veal shanks, bone-in
2-3 cups chopped mushrooms (I used a mix of button, cremini and oyster, but use whatever you have)
1 large onion, chopped
2 carrots, chopped
3 garlic cloves, minced
handful of fresh rosemary, chopped
handful of fresh taragon, chopped (optional)
3 bay leaves
salt & pepper
2 tbsp flour
1/4 cup butter
1 tbsp sugar
3 tbsp olive oil
3-4 cu ps of chicken stock
3/4 cup red wine
Gremolata: (this “seems” like a garnish, but it is SO necessary. The freshness of this combo really brightens up the dish – trust me – you will be glad you made the effort)
2 cloves of garlic, finely minced
zest of 1 lemonsmall handful of fresh, flat leaf parsley, finely chopped
(stir together and set aside)
Dry beef shanks with paper towel and sprinkle with salt, pepper and flour, rubbing to coat.
Heat oil and half of your butter over medium high heat in a large dutch oven or pot. Sear the shanks for 5-7 minutes on each side – until a nice brown crust forms. Remove the shanks and set aside.
Add all of your vegetables, garlic and herbs to the cooking pot and sprinkle them with salt and pepper. Pour in 1/4 cup of the wine to deglaze the pan and scrape off all of the yummy sticky bits from the bottom. Cook for 8 minutes or so on medium – until the vegetables are soft and most of the liquid is cooked down.
Pour in the remaining wine, chicken stock, butter and sugar and stir. Submerge the shanks in the cooking liquid and cover loosely. Simmer on low heat for 3-4 hours, stirring every 45 mins or so. If needed, add another cup of stock to ensure the shanks are always covered by liquid.
When the shank begins to fall off the bone, turn off the heat and serve over whipped mashed potato, pasta, rice, or with a fresh baked roll. Sprinkle each dish with a tbsp of the gremolata to finish.