Beef shank recipe

Braised beef shanks are an simple cold climate meal. [Pictures: Daniel Gritzer]

Hefty beef shanks are braised in an ample sum of red wine with carrots and onions till the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.

Why this recipe works:

Components

Directions

Preaheat oven to 300°F. Season shanks all in excess of with salt and pepper. In a huge heavy roasting pan (alternatively, you can use two massive pots this kind of as Dutch ovens or straight-sided saut pans, splitting ingredients between them), heat oil in excess of substantial heat until finally shimmering. Include shanks and cook until browned on each sides, about five minutes per side. Transfer shanks to a platter.

Reduced heat to medium-higher and add onion, carrot, and garlic and cook, stirring, till softened, about ten minutes. Include wine, scraping up any browned bits, and carry to a simmer lower heat to medium and cook till raw alcohol smell has largely cooked off, about twenty minutes.

Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are virtually largely but not completely submerged pour any accumulated juices from shanks into the roasting pan. Reduce out a piece of parchment paper about the dimension of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise until shanks are tender, about 3 hrs.

Discard parchment and transfer shanks to a clean platter. Skim rendered unwanted fat off surface of braising liquid and discard thyme and bay leaves. Utilizing an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as essential to develop a consistency just thick sufficient to coat the back of a spoon. Include soy sauce and season with salt and pepper.

Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to four days. Reheat before serving, and thinning reheated sauce if needed with water.