Prep 1 hr 30 mins
Cook 3 hrs
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.
- 4 (680.38 g) beef shanks, about
- enough olive oil, to form a 1/8 inch layer in pan
- 236.59 ml flour, seasoned with
- black pepper
- 14.79 ml hot paprika
- 4.92 ml oregano
- 1-2 chopped red onion
- 2 stalk diced celery
- 2 diced carrots
- 2 diced parsnips
- 29.58 ml chopped garlic
- 3 bay leaves
- 29.58 ml fresh thyme
- 29.58 ml fresh rosemary
- 946.38 ml baby portabella mushrooms, trimmed and quartered
- 236.59 ml red wine (Cabernet Sauvignon recommended)
- 1892.0 ml beef stock or 1892.0 ml other dark stock
- 44.37-59.16 ml cornstarch (if necessary)
- 59.14 ml chopped Italian parsley
For mashed potatoes
- 12 yukon gold potatoes, chopped with skins on
- 1 head garlic, roasted and chopped
- 59.14 ml butter, diced
- salt and black pepper
- 14.79-29.58 ml rubbed sage, to taste
- 78.07-118.29 ml half-and-half
- If 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.
- Season the beef shanks with salt and pepper.
- Dredge the beef shanks in the seasoned flour, coating each side completely.
- When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
- Remove the shanks and set aside.
- Add the onions to the pan and saute for 2 minutes.
- Season with salt and pepper.
- Add the celery, carrots and parsnips, and continue to saute for 1 minute.
- Season with salt and pepper.
- Stir in the garlic and herbs.
- Cook for 1 minute.
- Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
- Add the stock and mushrooms.
- Bring the liquid up to a boil and reduce to a simmer.
- Add 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.
- You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
- Season with salt and pepper if needed.
- If sauce is not thick enough, add cornstarch mixed with sauce from stew.
- About half an hour before you are ready to serve, make the potatoes.
- Boil and drain the potatoes.
- Add seasonings and butter, then about 1/3 c half and half.
- Mash to desired consistency, adding more cream as necessary.
- To serve, mound garlic mashed potatoes in the center of the plate.
- Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
- Sprinkle with parsley and serve.
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.