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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By Doyles
Oakland, CA
on December 23, 2011
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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.
By A Lactose Free Lady
Boston, MA
on November 06, 2011
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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.
By gayla and sam
North Carolina
on June 18, 2011
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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!
Read all 16 reviews