Recipe courtesy of Chris Gesualdi
Braised Beef Shank
- Level: Intermediate
- Yield: 6 servings
- Total: 6 hr 32 min
- Prep: 25 min
- Inactive: 32 min
- Cook: 5 hr 35 min
Ingredients
1 (5-pound) beef shank, trimmed of all fat
Marinade:
4 (750 ml) bottles red wine
3/4 cup red wine vinegar
2 tablespoons whole black peppercorns
5 bay leaves
Sprigs thyme, cilantro, tarragon, and parsley
3 onions, medium chopped
4 carrots, peeled, medium chopped
5 celery stalks, medium chopped
2 heads garlic, root removed, cloves separated
1 cup demi-glace
Directions
- Shanks: Marinade beef overnight, turning once. Remove beef from marinade, pat dry, and season with salt and pepper. Sear beef in oil on all sides in hot pan, set meat aside.
- Brown vegetables in same pan as meat. When vegetables are brown, place meat back in pan and cover with marinade. Bring to a boil. Cover and simmer in 325 degree F oven until meat is falling off bone, about 5 hours. Drain the meat and reserve the strained liquid.
- When done, place meat in container covered with strained cooking liquid. Let stand overnight in the refrigerator. Remove meat from cooking liquid. Slice 1/2-inch thick. Place in pan.
- Combine 4 cups liquid and demi-glace. Reduce to sauce consistency. Pour sauce over meat and reheat in a 375 degree oven for about 20 minutes.
- Serve meat topped with diced glazed carrots and garnish with parsley.
- Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley.