Braised Beef Shanks
photo by Lori Mama
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1 lb beef shank (2 slices, each about 1 1/2-inch thick)
- kosher salt
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 medium carrot, diced
- 1 small leek, sliced fine (white part only)
- 1 garlic clove, minced
- ground black pepper
- 1⁄2 cup white wine or 1/2 cup dry vermouth
- 1⁄2 cup chicken broth or 1/2 cup beef broth
- 1 sprig rosemary
-
Gremolata
- 1 lemon, zest of, grated
- 1⁄4 cup Italian parsley, minced
- 2 garlic cloves, minced
directions
- Preheat oven to 350°F.
- Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides.
- Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic. Saute briefly, until onions and leeks start to go limp. Add pepper, wine and broth. Scrape bottom of pot to dissolve any accumulated fond. Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Braise in oven 2 hours.
- Combine grated lemon zest, minced parsley and minced garlic.
- Serve beef topped with gremolata. Vegetables may be served alongside or discarded, as you like.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!