Braised Beef Shanks
I've made a few dishes like this over the years, and the last time I made braised short ribs I was inspired by Julie Powell's recipe in her book Cleaving. I had borrowed it from the library at the time, and didn't copy the recipe down. The idea to finely mince the vegetables came from elsewhere; because I read so many cookbooks and food magazines and watch a lot of cooking shows, I'm always picking up inspiration. I think you'll agree that dish is worthy of making again and again. Enjoy, and raise your glass of robust red wine to the hearty winter meals ahead!
Ingredients
- beef shanks for two
- 2 tbsp olive oil
- 2 carrots
- 2 stalks celery
- 1 large onion
- several cloves of garlic
- 2 tablespoons tomato paste
- a handful of mixed herbs, roughly chopped (I used sage, rosemary, thyme and flat-leaf parsley from my garden)
- 1 cup hearty red wine
- 1-1/2 cups beef stock (I use a low-sodium, organic stock and adjust my seasonings accordingly)
- salt and pepper to taste
- 2 bay leaves
How To Make This Recipe
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Pre-heat the oven to 325º F.
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Cut the carrots, celery and onion into large chunks, and put into a food processor along with the garlic. Pulse until very finely minced, and just beginning to become mushy.
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Heat the olive oil in a large oven-proof skillet over high heat. Season the beef shanks with freshly ground pepper and a bit of salt and sear on both sides. Remove the beef to a plate. Add the minced vegetables to the pan along with the tomato paste and cook, stirring, until the colour intensifies (a good 5 minutes or so). You'll need to turn the heat down a bit after a few minutes. Add the herbs and some more salt and pepper and mix well.
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Add the red wine and stir well to deglaze the pan if any bits are still sticking to it. Add the beef stock, stir, and then put the beef shanks back into the skillet, along with any drippings. Put the bay leaves into the pan and, if you wish, tuck in some large chunks of peeled potato to cook with the braise.
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Cover the pan and put into the pre-heated oven for about an hour and a half. (This is an excellent dish to cook in a slow cooker, should you be so inclined.) When it's done, transfer the meat (and potatoes, if using) to a heatproof dish and put into the oven to keep warm. Remove the bay leaves. On the stovetop, put the skillet over high heat and bring the mixture to a boil. Reduce the heat somewhat and cook, stirring occasionally, until the liquid has reduced to your liking.
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To serve, place a large portion of the braising liquid and vegetable mixture on the bottom of a plate. Top with potato wedges or mashed potato, then arrange the meat on top. Garnish with more of the braising liquid.