Cooking Instructions
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Step 1
Season
Beef Shank (3 slices)
with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
Step 2
Saute in
Olive Oil (2 Tbsp)
on both sides until browned, remove meat, reserve.
Step 3
Cut
Carrots (2)
and
Onions (2)
into large dice, saute until caramelized.
Step 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)
.
Step 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.
Step 6
Remove the marrow from each shank bone, set aside. Remove the bone from each slice without ripping the shanks apart.
Step 7
With a slotted spoon remove the vegetables from the sauce, reserve; strain the sauce through a fine mesh sieve, check and adjust seasoning.
Step 8
Mix
Scallions (1 Tbsp)
and
Fresh Cilantro (1 tsp)
with the vegetables.
Step 9
Plate the shanks in a deep serving dish.
Step 10
Add the sauce, top with the vegetables; side with pasta, rice, potatoes or rustic bread.
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