Shanks of beef, veal, lamb or game is perfectly suitable to be braised slowly in wine. The cooking liquid and gentle heat of slowly simmering breaks down the collagen, producing a wonderful texture and great flavor, unlike any other part of the animal.
Total Time
2hr 30min
4.7
3 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
3
slices
Beef Shank
•
to taste
Kosher Salt
•
to taste
Cayenne Pepper
•
2
Tbsp
Olive Oil
•
2
Medium
Carrots
•
2
Large
Onions
•
3
cups
Merlot
•
1
cup
Canned Tomato Purée
•
3
Bay Leaves
•
1
Tbsp
Garlic Paste
•
1/2
Tbsp
Fresh Oregano
•
2
cups
Beef Stock
•
1
Tbsp
Scallions
, sliced
•
1
tsp
Fresh Cilantro
Cooking Instructions
1.
Season
Beef Shank (3 slices)
with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
2.
Saute in
Olive Oil (2 Tbsp)
on both sides until browned, remove meat, reserve.
3.
Cut
Carrots (2)
and
Onions (2)
into large dice, saute until caramelized.
4.
Add
Merlot (3 cups)
,
Canned Tomato Purée (1 cup)
,
Bay Leaves (3)
,
Garlic Paste (1 Tbsp)
,
Fresh Oregano (1/2 Tbsp)
, and
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
5.
Add
Beef Stock (2 cups)
, cover, simmer until beef is tender but NOT falling apart, about 2-3 hours, depending on the thickness of the shank slices.
6.
Remove the marrow from each shank bone, set aside. Remove the bone from each slice without ripping the shanks apart.
7.
With a slotted spoon remove the vegetables from the sauce, reserve; strain the sauce through a fine mesh sieve, check and adjust seasoning.
8.
Mix
Scallions (1 Tbsp)
and
Fresh Cilantro (1 tsp)
with the vegetables.
9.
Plate the shanks in a deep serving dish.
10.
Add the sauce, top with the vegetables; side with pasta, rice, potatoes or rustic bread.
11.
Serve and enjoy!
Nutrition Per Serving
CALORIES
513
FAT
13.7 g
PROTEIN
40.9 g
CARBS
21.4 g
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