4 hrs 30 mins
1 hr 30 mins
My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready.
My Private Note
Units: US | Metric
- 4 (6 ounce) beef shanks, about
- enough olive oil, to form a 1/8 inch layer in pan
- 1 cup flour, seasoned with
- black pepper
- 1 tablespoon hot paprika
- 1 teaspoon oregano
- 1 -2 chopped red onion
- 2 stalks diced celery
- 2 diced carrots
- 2 diced parsnips
- 2 tablespoons chopped garlic
- 3 bay leaves
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 2 pints baby portabella mushrooms, trimmed and quartered
- 1 cup red wine (Cabernet Sauvignon recommended)
- 2 quarts beef stock or 2 quarts other dark stock
- 3 -4 tablespoons cornstarch (if necessary)
- 1/4 cup chopped Italian parsley
For mashed potatoes
- 1If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
- 2Season the beef shanks with salt and pepper.
- 3Dredge the beef shanks in the seasoned flour, coating each side completely.
- 4When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
- 5Remove the shanks and set aside.
- 6Add the onions to the pan and saute for 2 minutes.
- 7Season with salt and pepper.
- 8Add the celery, carrots and parsnips, and continue to saute for 1 minute.
- 9Season with salt and pepper.
- 10Stir in the garlic and herbs.
- 11Cook for 1 minute.
- 12Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
- 13Add the stock and mushrooms.
- 14Bring the liquid up to a boil and reduce to a simmer.
- 15Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
- 16You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
- 17Season with salt and pepper if needed.
- 18If sauce is not thick enough, add cornstarch mixed with sauce from stew.
- 19About half an hour before you are ready to serve, make the potatoes.
- 20Boil and drain the potatoes.
- 21Add seasonings and butter, then about 1/3 c half and half.
- 22Mash to desired consistency, adding more cream as necessary.
- 23To serve, mound garlic mashed potatoes in the center of the plate.
- 24Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
- 25Sprinkle with parsley and serve.
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Nutritional Facts for Red Wine Braised Beef Shanks With Roasted Garlic Mashed Potatoes
Serving Size: 1 (808 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 787.6
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 9.6 g
- Cholesterol 37.9 mg
- Sodium 1967.8 mg
- Total Carbohydrate 131.8 g
- Dietary Fiber 12.6 g
- Sugars 9.5 g
- Protein 21.3 g
The following items or measurements are not included: