Red Wine Braised Beef Shanks With Roasted Garlic Mashed Potatoes

Recipe by kitchengrrl
READY IN: 4hrs 30mins




  • 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.