I had a couple beef shanks in the freezer that I took out to thaw yesterday. Shanks need a long slow cooking and this is a perfect technique.
Red Wine Braised Beef Shanks
1.5 to 3 lbs beef shank
1 large onion, halved and sliced
4 cloves garlic, peeled and lightly smashed
1 tbsp Herbs de Provence
1/2 cup Red Wine
Beef Stock, to cover
Olive Oil, for searing
Salt and pepper to taste
Yes, I used a very nice wine but it will go great with dinner!
- Place a large dutch oven or stock-pot with a tight fitting lid over medium high heat.
- Season both sides of beef generously with salt and pepper.
- Add 2 tbsp. olive oil to pot and swirl to coat.
- Place Beef shank in pan and cook for 2-4 minutes per side, or until a deep, rich crust is formed.
- Add onions, garlic and herbs.
- Pour wine over shank and shake pan vigorously.
- Add stock until beef is barely visible.
- Press vegetables down into the liquid.
- Reduce heat to low, cover and simmer for 4 to 5 hours, or until beef is fork-tender.
- Test for seasoning and simmer an additional 20 minutes. At this point I removed them and put them in a warm oven wrapped in foil.
- In a pan over medium high heat, add some garlic.
- Add 1 diced carrot, 2 diced celery stalks and a little broth, cook until vegetables are tender.
- Add beans, and some broth.
- When beans are tender, mash them coarsely, and add a little more broth.
- Simmer the beans on low heat to drive some of the moisture out.
- Meanwhile, strain the beef cooking broth to remove solids, return liquid to the pot, increase the heat to high, add a tablespoon of butter and bring to a boil.
- Add a little slurry of cornstarch and water. Add to the broth, and whisk until broth thickens into a gravy.
- Remove shanks from oven.
While the shanks were cooking I made the white beans. I make them rather like risotto, a slow simmer slowly adding broth – in this case beef broth.
Until next time, Eat Well & Keep Digging!