Braised Beef Shanks

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 cup oil, for frying
  • 3 tablespoons olive oil
  • 1 cup flour
  • 4 each beef shanks, about 6 ounces each
  • Salt and black pepper
  • 2 cups medium diced onions
  • 1 cup medium diced celery
  • 1 cup medium diced carrots
  • 2 tablespoons chopped garlic
  • 3 bay leaves
  • 2 tablespoons chopped fresh thyme
  • 1 cup red wine
  • 2 quarts veal or dark stock
  • 1/4 cup parsley
  • 4 large parsnips, top skin removed and peeled into thin strips
Directions

Preheat the oil to 350 degrees F in the fryer.

In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very 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 and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips


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4.1 25
when simmering for two hours should i cover or leave uncovered.......? item not reviewed by moderator and published
ONE CUP OF OIL ? SOMEBODY PLEASE FIX THIS SILLY RECIPE, AS I DOUBT EMERIL EVEN KNOWS ABOUT IT !! item not reviewed by moderator and published
I haven't tried this recipe yet, (I will tonight) but I noticed a lot of people frustrated about the recipe mentioning the Essence and Potatoes but not including the recipe. Here's a link I found that contains the ENTIRE recipe, sides and all, with a better layout and clearer instructions. Hope this helps! http://www.foodnetwork.com/recipes/emeril-lagasse/red-wine-braised-beef-shanks-with-mushrooms-and-basil-mashed-potatoes-recipe.html item not reviewed by moderator and published
"Season the flour with Essence." What the...???????????????? item not reviewed by moderator and published
I am 49 years old and this is most definitely The Worst Thing I Have Ever Tried to Eat. It's not that it was 'gamey'. It is just plain old nasty.. I am disappointed. I feel like the other reviewers lied. I prepared this as a special Sunday dinner and I am looking for the Domino's coupons. I slaved over this. This isn't an aesthetically pleasing meal. It's not a particularly fragrant meal. It's just a strange by-product stew. I would have done better serving Top Ramen to everyone! item not reviewed by moderator and published
Okay, I'll admit, I made changes....and it turned out fabulous. I had only one grass fed shank, 1-1/2 lbs. I browned it well in bacon grease (no flour, I have a gluten problem, followed by the veggies. Earlier in the week I had cooked down chicken carcasses into a very rich stock...so I used some of that instead of beef or veal stock (and I only used four cups, should have used less along with a cup of red wine. Cooked stove top in my cast iron dutch oven for about 3-1/2 - 4 hours (it was not done at 2 hours. Then, removed the meat to a plate and reduced the liquid down to a velvety, rich gravy. Popped the meat back into the pot. Served up with some steamed new potatoes and it was so, so good. The amount of connective tissue ensured that the meat was just rich and flavorful...not dry and stringy. This was an awesome meal. I didn't bother with the parsnips this go around, maybe next time. I love a rich flavorful dish that basically cooks itself! Paleo friendly. item not reviewed by moderator and published
This recipe was fantastic, I got great reviews from my parents and my husband (who is picky but will NEVER admit it. I did a couple of modifications because I didn`t have a pot big enough to do it on the stove. I braised all shanks and put them into my roasting pan. Cooked all veg in a fry pan and added them to my roaster, then brought wine, stock ( I used 2 small cans beef consommé and two beef stock and spices up to a boil, added a dash Worshestershire sause and added to pot. Cooked at 275 F for 4 hours in my oven. Served with scallopped potatoes and asperagus. Definately will do this again! It was DÉLICIEUX! item not reviewed by moderator and published
Incredibly delicious and easy to make. I like the little bit of spice that the hot pepper provides. I wasn't sure about the basil mashed potatoes until I tasted them. Great! item not reviewed by moderator and published
Very Easy Very Good. We use Grass fed beef shanks every time and you really can't go wrong. item not reviewed by moderator and published
I didn't find anything really special or unique about the treatment of the beef shanks here but what was fun was the treatment of the parsnips. No one seemed to mention this piece so I thought I would point it out as a very nice touch that adds a needed texture and makes the parsnips almost sweet (in a good way. item not reviewed by moderator and published
The cup of oil is for the fried parsnips, not the beef shanks. item not reviewed by moderator and published
I don't see the address I posted, I'll try again here, but the site might block it. (which is so weird since it's still foodnetwork. http://www.foodnetwork.com/recipes/emeril-lagasse/red-wine-braised-beef-shanks-with-mushrooms-and-basil-mashed-potatoes-recipe.html item not reviewed by moderator and published

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