Braised Beef Shank

Total Time:
6 hr 32 min
Prep:
25 min
Inactive:
32 min
Cook:
5 hr 35 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 (5-pound) beef shank, trimmed of all fat
  • Marinade:
  • 4 (750 ml) bottles red wine
  • 3/4 cup red wine vinegar
  • 2 tablespoons whole black peppercorns
  • 5 bay leaves
  • Sprigs thyme, cilantro, tarragon, and parsley
  • 3 onions, medium chopped
  • 4 carrots, peeled, medium chopped
  • 5 celery stalks, medium chopped
  • 2 heads garlic, root removed, cloves separated
  • 1 cup demi-glace
  • Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley
Directions
  • Shanks: Marinade beef overnight, turning once. Remove beef from marinade, pat dry, and season with salt and pepper. Sear beef in oil on all sides in hot pan, set meat aside.

  • Brown vegetables in same pan as meat. When vegetables are brown, place meat back in pan and cover with marinade. Bring to a boil. Cover and simmer in 325 degree F oven until meat is falling off bone, about 5 hours. Drain the meat and reserve the strained liquid.

  • When done, place meat in container covered with strained cooking liquid. Let stand overnight in the refrigerator. Remove meat from cooking liquid. Slice 1/2-inch thick. Place in pan.

  • Combine 4 cups liquid and demi-glace. Reduce to sauce consistency. Pour sauce over meat and reheat in a 375 degree oven for about 20 minutes.

  • Serve meat topped with diced glazed carrots and garnish with parsley.


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