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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 510.5
  • Total Fat: 20.5 g
  • Cholesterol: 103.3 mg
  • Sodium: 643.8 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 41.3 g

View full nutritional breakdown of Braised Beef Shank calories by ingredient
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Braised Beef Shank

Submitted by: PETUNIAPIG

Introduction

Original recipe found at:

http://www.choosy-beggars.com/i
ndex.php/2010/01/07/port-braised-beef-
shanks/
Original recipe found at:

http://www.choosy-beggars.com/i
ndex.php/2010/01/07/port-braised-beef-
shanks/

Number of Servings: 4

Ingredients

    1 lb. Beef Shanks
    2 T. butter
    2 T. canola oil
    1 large onions, sliced
    4 cloves garlic, minced
    1/4 c. tomato paste
    1/2 c. Port
    2 c. red wine
    2 bay leaves
    1 1/2 tsp. thyme, dried
    1 tsp. rosemary, dried
    1 tsp. oregano, dried
    2 c. beef broth

Directions

-Preheat your oven to 300ºF.

-If your beef shanks have a sinewy strip wrapped around the outside, which they probably do, you should either carve it off or snip it every inch or so. As the meat cooks this band will seize and cause the shanks to curl up. Removing or breaking the chain will help them to stay put. Tie the shanks tightly with kitchen twine to help them retain their shape because they will become so tender that the meat literally starts to fall apart.

-Heat half of the oil in a large Dutch oven (or heavy bottomed and heat proof pot) over high heat until it is smoking hot. Pat the beef shanks dry and season very generously with salt and pepper. Sear the shanks two at a time, top and bottom, to get a nice dark caramelized crust. Add the remaining oil to sear the second batch.

-Lower the heat to medium and allow the temperature of the vessel to come down. In the mean time, peel the onions and chop them in half before slicing into thin half moons. Peel and mince the garlic. Melt the butter into the oil. Sauté the onions and garlic in the fat of the pan until the onions are softened and fragrant, about 5 minutes, making sure that nothing burns.

-Deglaze the pan by pouring in the red wine and port. Liquid into a hot pan will react immediately to loosen the bits of caramelized flavor which are clinging stubbornly from when the meat was seared. Use your spoon or a wide whisk to stir and scrape the bottom and sides of the pan vigorously as the liquid boils away.

-Dollop in the tomato paste, stirring to combine. Add in the bay leaves, dried herbs and spices. Let this simmer together for approximately two minutes so that the tomato can marry into the sauce.

-Place the browned shanks into the liquid and add enough beef stock so that they are just covered.

-Put a tight fitting lid on the pot and let the shanks braise away for 3-4 hours, turning the shanks over halfway through the cooking so that the one on the bottom are now on the top. After 2 hours you’ll want to taste the braising liquid and add seasoning if necessary, remembering that you want the flavors to infuse into the meat but it would be a shame to over-salt.

-Carefully lift the tender shanks out of their beefy broth and serve immediately with a starchy side.

Number of Servings: 4

Recipe submitted by SparkPeople user PETUNIAPIG.






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