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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    ONE CUP OF OIL ? 
     
    SOMEBODY PLEASE FIX THIS SILLY RECIPE, AS I DOUBT EMERIL EVEN KNOWS ABOUT IT !!
    The cup of oil is for the fried parsnips, not the beef shanks.
    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
    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 
    "Season the flour with Essence." What the...????????????????
    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!
    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.
    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!
    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!
    Very Easy Very Good. We use Grass fed beef shanks every time and you really can't go wrong.
    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.
    This is an awesome cold winter day meal. I like to cook it on the stove first and then transfer to the oven. About an hour before completion, I throw in some "stew" veggies like pearl onions, parsnips, carrots, and mushrooms and cook a little while more until its almost stew like. I serve it over creamy (dairy free! polenta. You won't regret giving this one a try - thanks Emeril! If you're interested in my full dairy free take on the recipe, check out my entry at the lactosefreeladies blog on blogspot.
    This recipe is outstanding! We assumed that the reference to pudding in the plating instructions is "Emeril" for mashed potatoes. Anyway, that's what we did and it worked. One suggestion: To ensure that the beef was tender, and to cut down on the cooking time, we used a small pressure cooker (45-60 minutes to prepare the shanks. Very tender, great taste!
    To Julie, in Jacksonville- You only braise the shanks in 3Tbs. Olive Oil ! The quart of oil you put in the braising liquid is supposed to be used for frying the parsnips.
     The recipe is fine, but it says to serve it over "pudding, w/potatoes"??? What pudding and potatoes? There are none mentioned in the recipe. For the people who freak over "wine" in recipes; you and your little darlings are not going to get stoned by deglazing a pan with wine. It's a cooking technique, and all the alcohol evaporates in less than a minute. The parsnips were a great surprise, very tasty. I did them in a deep fryer about three minutes.
    Wasn't quite sure what this was supposed to be. Ended up thickening the gravy over the mashed potatoes, garnishing with the parsnips. Just like downtown!!
    We purchased a 1/4 cow and got a TON of center shanks (wondering if we got the other 3 people's shanks!?!). Anyway, this is a good way to use the meat other than simply making soup, adn I'd make it again. However, it took much longer for the meat to get tender than the recipe stated. I cut down the stock almost in half, and that seemed to be about the right amount of stock/gravey. I skipped the parsnips (note to previous post - the 1 cup oil was supposed to be for frying the parsnips, not for putting in the pot!) and instead served it on mashed potatoes. That works perfectly b/c you can mix the gravy into the potatoes for added flavor.
    This was my first experience with beef shanks and it was fabulous. I used consume for the stock. The gravy made a lot which we have enjoy with other dishes. Excellent recipe and not hard to make.
    I had made this for my husband, and we really like it. I will be doing this agin.
    Its a little bit lenghty process, but the end product is great. I serve it with rice or mashed potatoes. Everyone's favorite in my house.
    I followed the recipe but left out the red wine because the kids were also going to eat it. What can i say, it was absolutely yummy and I will definitely be cooking this again!
    I was going to buy some Veal shanks to make Osso Buco, but the grocery store didn't have any so I purchased Beef shanks. This recipe was delicious but :WARNING: DON'T USE all that oil! Granted the meat and soup were delicious, but 1 cup of oil is crazy! I couldn't sip any of the soup without tasting that thick layer of oil on top.
    Very classy-looking meal, the medallions of beef on the potatoes was delicious and impressive. The fried parsnips didn't crisp up like I thought they would, but they were delicious nonetheless. Had a lot of extra gravy; could have used less liquid. Would serve this for company. Comfort food at its most elegant.
    My boyfriend thought this was the best thing i cooked lately. Ate the leftover beef in carne asada style tacos.
    better then great on a chilly saturday night
    This was my first time cooking beef shanks, I was amazed by the results my family had second that night which was incredible because I don't usually cook with wine. Thanks for the recipe.
    This was by far one of the best recipes I've tried. The shanks were so tender and the gravy was perfect. I omitted the alcohol and used more beef stock. My mother thought it was a roast! I'll definitely be making this again!
     Kudos Emeril!
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