This recipe brings out the delicious, beefy flavour of the shanks. Can be eaten the day it is braised, or tasted great reheated the second day. Serve on mashed potatoes to soak up the sauce.
(1 Tbsp) Salt
(1 tsp) Black pepper
(1/2 cup) Flour
(3 Tbsp) Olive Oil
(1 1/2 cups) Beef broth
(2 cups) Dry red wine
(5 cloves) Garlic
(1 tsp) Rosemary (dried)
(2) Bay leaves
(2) Celery ribs, chopped
(2) Carrots, chopped
(1) Onion, chopped
(2-4) Beef Shanks
- Preheat oven to 350°F
- Heat oil in large heavy (if possible, oven-proof) pot. Sprinkle shanks with salt and pepper then dredge in flour (coat well).
- Brown shanks on each side, 2-3 minute per side.
- Remove from pan and set aside.
- Deglaze pan with red wine, scraping up any bits on bottom. Add the beef broth to the wine and then place the shanks, garlic, rosemary, bay leaves, carrots, celery and onion back into pan.
- Cover with a heavy, tight-fitting lid (or move to covered baking dish) and place in oven.
- Cook for 2 ½ to 3 hours or until meat is falling off the bone. Serve now OR Let the dish cool until it can be safely put in the fridge overnight. The next day, place the pot in the oven and turn to 300°F. Bake until heated through.
This is adapted from a recipe at twoluckyspoons.com.