The dragon lady and I consider ourselves as “foodies” – we love all foods across the board but what we have learned over time is that you do not have to spend a small fortune or have a degree in spice academia to create out of this world dishes. The most important ingredient in our kitchen is “simple” – check out our BBQed baby back ribs or vegan carbonara recipes.
The best way to describe braised beef shank is to say it is like a $20 bottle of wine that outperforms the big Italian Barolo’s and Amarone’s or French Bordeaux’s and Burgundy’s – truly a diamond in the rough. Beef shank is the upper leg portion of the steer and is known to be lean and tough….period. As such it is most often used for lean hamburger meat and soup bones and more often than not, hard to find at the supermarket or butcher shop. It is also one of the cheapest cuts of meat – but don’t let that fool you as this dish is served in some of the finest French restaurants in the world, including Montreal, Canada.
The one caveat is that someone will need to be home for the day. Otherwise it is easy to make, rich to the palate and versatile enough to be served over a white tablecloth setting or around a picnic table.
Braised Beef Shank in Red Wine
Here’s all you will need – feeds 6
- Bottle of red wine – not expensive, any shiraz, cabernet. I had to mention to the dragon lady this is for cooking! (If wine is not your thing you can use beef broth.)
- 2 cups beef stock
- 4 medium sized beef shanks
- 4 medium sized onions – chopped
- 4 large carrots – chopped in half inch pieces
- 4 cloves of garlic peeled and sliced
- 2 sprigs of fresh rosemary or can use dry
- 3 bay leaves
- 2 sprigs of fresh time or can use dry
Pre-heat oven to 300 degrees F.
Liberally season both sides of each beef shank with salt and pepper (use kosher salt if you have it). Lightly coat bottom of a tall pot with oil and heat on at medium. Place shanks flat on the bottom of the pot and sear on each side for 3 to 5 minutes.
Poor the entire bottle of red wine into the pot and add all ingredients. It’s Okay if all the contents aren’t totally covered with the liquid, but it should be close – it depends on the pot size. Bring contents to slight boil on high heat and cover pot with lid and place in the oven. Let stew in the oven for 6 hours – that’s it.
Bring pot out of the oven and remove bay leaves and make sure the meat is in chunky pieces – do not shred or mince.
We served ladled on top of creamy whipped mashed potatoes, again seasoned with salt and pepper and served with garlic bread and garden salad. You can serve the bone as part of the ambiance – or you can toss it aside. We also paired this with an ice cold IPA ale rather than wine.
We absolutely loved this comfort food dish. Two of our young adult sons were home to enjoy this and they devoured it. Later our Goldendoodle enjoyed raiding the beef bones from the garbage and taking them to his lair. Who could blame him?