Food Network
Home> Recipes>
Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes Recipe

Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 50

Showing 1-10 of 50

Sort by:

Newest

  • on February 04, 2013

    Flag

    Very good! Very tasty and it really wasn't that hard to do. Loved the Basil Mashed Potatoes too!I didn't do the fennel and leeks as I had a salad. It is a lot of work for a meal for one even after reducing the size. I'd say it was the best meal I have ever cooked! Oh yes, and it was cooked, from start to plating was 5 3/4 hours. But I went to an appointment, pruned a tree and worked outside while it simmered on the stove.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 03, 2013

    Flag

    AWESOME! I did not make the potatoes or leeks because I didn't have any, but defnitely will plan to include them next time. They can only enhance this dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2012

    Flag

    This was wonderful !! I didn't have mushrooms, & we didn't even miss them. Instead of 5 hours on stove top at a simmer, I placed the covered Dutch oven in a 275 degree oven for 4 hours. Outstanding! I was intrigued by the Basil Mashed Potatoes. And for good reason, they were excellent! I didn't make the leeks. We had a salad along with the meat and mashed potatoes and were STUFFED! This will definately be on my table again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 09, 2012

    Flag

    Outstanding dish the first time i made it. It is a bit laborious to make timewise but well worth the effort. I used a bottle of good chianti. I usually give away some of my efforts in the kitchen but not this one. Too good for that! Thank you emeril. Adding short ribs to the pot and doing the mashed and leeks and fennel this time. Cant wait!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 09, 2011

    Flag

    My husband loved it. He really loved the Fennel and leaks. I folled the recipe all but the fresh herbs, I used dryed ones instead. It was still very good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 07, 2011

    Flag

    I watched this episode years ago and decided that this was the dish to make for my first housewarming party. It turned out WONDERFUL! I lost the recipe somewhere over the years and have been craving this dish lately...and what do you know? It's listed on the site! I know what I'm making for dinner this weekend!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 12, 2011

    Flag

    This is a fantastic dish, and very versital.After browning the shanks and sauteing the veggies and cooking the herhs and wine, I did the braising in my crock pot. Then I used the leftover sauce to cook some lentils the next day. All I can say is delicious.
    THANK YOU , THANK YOU, THANK YOU. We love this dish.
    I will definately be doing this one again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 03, 2011

    Flag

    Mmmm, delicious! I was very excited to see the shanks on sale at the grocery, but short on time so adapted the recipe for the pressure cooker. It came out beautifully in about 25 minutes under high pressure actual cook time in my 7 quart Kuhn Rikon cooker. The main difference when using a pressure cooker is that the more tender herbs should be added after cooking, and the tomato products should be added last and not mixed in until after the cooking is finished. I kept the basil and parsley out until after cooking and skimming off the majority of the fat.

    This is a keeper, thanks Emeril!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 16, 2011

    Flag

    Very easy recipie to follow and wonderful use of an often overlooked beef product.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 13, 2011

    Flag

    The beef shanks were delicious and tender and falling off the bone.
    I made 6 beef shanks and follwed recipe exactly except I put the seared meat, vegtables and sauce into a heated crockpot for 4 hours.
    Everyone was asking what I was cooking - the kitchen smelled like heaven. We loved the mashed potatoes. Family and friends said it was the best ever! Will make this again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.