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    You are in: Home / Recipes / Red Wine Braised Beef Shanks With Roasted Garlic Mashed Potatoes Recipe
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    Red Wine Braised Beef Shanks With Roasted Garlic Mashed Potatoes

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    • on February 24, 2013

      This is an amazing recipe, and my favorite for Beef Shank Steaks. We've had it several times. I only change the directions slightly due to our preference for firmer vegetables. After searing the shanks (and before the onions), I saute the carrots, parsnips and celery for just a couple of minutes. I then remove them to be added later; then I continue with the rest of the directions. When I can't find good quality fresh herbs (or to reduce my prep time), I use 2 teaspoons each of dried thyme and rosemary. I use a fat free beef stock or beef broth. I cook mine in the oven at 300F, adding the reserved sauted veggies for the last hour. And I use the leftover seasoned flour mixed with water to thicken the gravey (instead of corn starch). I highly recommend this recipe.

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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
    18%
    Total Fat 16.5 g
    25%
    Saturated Fat 9.6 g
    48%
    Cholesterol 37.9 mg
    12%
    Sodium 1967.8 mg
    81%
    Total Carbohydrate 131.8 g
    43%
    Dietary Fiber 12.6 g
    50%
    Sugars 9.5 g
    38%
    Protein 21.3 g
    42%

    The following items or measurements are not included:

    beef shanks

    parsnips

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