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 mittelgroß Medium medium medianos
Carrots
•
2
Large groß Stora large grandes
Onions
•
3
cups
Merlot
•
1
cup
Canned Tomato Purée
•
3
Bay Leaves
•
1
Tbsp
Garlic Paste
•
1
tsp
Fresh Oregano
•
2
cups
Beef Stock
•
1
Tbsp
Scallions
, sliced
•
1
tsp
Fresh Cilantro
Cooking Instructions
1.
Season Beef Shank (3 slice) with Kosher Salt (to taste) and Cayenne Pepper (to taste).
2.
Saute in Olive Oil (2 tablespoon) on both sides until browned, remove meat, reserve.
3.
Cut Carrot (2) and Onion (2) into large dice, saute until caramelized.
4.
Add Merlot (3 cup), Canned Tomato Purée (1 cup), Bay Leaf (3), Garlic Paste (1 tablespoon), Fresh Oregano (1/2 tablespoon), and Kosher Salt (to taste) and Cayenne Pepper (to taste).
5.
Add Beef Stock (2 cup), 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 Scallion (1 tablespoon) and Fresh Cilantro (1 teaspoon) 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
510
FAT
13.4 g
PROTEIN
40.9 g
CARBS
21.4 g
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