Braised Beef Shanks

Recipe Courtesy of Emeril Lagasse

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
--
Level:
Easy
Yield:
4 servings

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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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Comments & Reviews

recipe Braised Beef Shanks
pat oak lawn, IL 01-15-2009
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Soup or What?????
Rated: 4 stars out of 5

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!!Read more
recipe Braised Beef Shanks
Jenny Madison, WI 12-13-2008
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Great use for this cut of meat, but not my favorite beef recipe ever
Rated: 4 stars out of 5

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.Read more
recipe Braised Beef Shanks
L Atlanta, GA 08-05-2007
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Loved it - will make it again
Rated: 5 stars out of 5

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.Read more
recipe Braised Beef Shanks
Cheryl Corpus Christi, TX 07-16-2006
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Loved It
Rated: 5 stars out of 5

I had made this for my husband, and we really like it. I will be doing this agin.
recipe Braised Beef Shanks
Anonymous 05-23-2006
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Tastes great!
Rated: 5 stars out of 5

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.Read more
recipe Braised Beef Shanks
Neneh Holly Springs, NC 04-09-2006
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Sooooooo delicious!!!!!!
Rated: 5 stars out of 5

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!Read more