Beef Hind Shank Braised in Red Wine

Braising is the best way to prepare beef shank, an uncommon cut that is very flavorful but requires a long cook to get tender.

Recipe:

Ingredients

• 2-3 Tbsp olive oil

• 1 large slice, beef hind shank (cut like osso bucco)

• 1 medium onion, coarsely chopped

• 6 carrots

• 2 cloves garlic, minced

• 1 cup red wine

• 1 cup (or slightly more) beef stock

• 1/2 Tbsp. dried thyme

• 1/2 Tbsp. fresh rosemary leaves

• salt and pepper to taste

• 1/2 lb. white or brown mushrooms, cleaned and sliced

Directions

Season the beef liberally with salt and pepper on both sides.

Heat a large (6-7 quart) Dutch oven over medium heat and add the oil. When the oil is hot, brown the beef shank slice well on both sides, then set aside.

Slice two of the carrots into coarse pieces and and them, with the onion, to the pot and saute for about 10 minutes, stirring often, until then onions are starting to caramelize. Add the garlic and saute for another 30 seconds.

Add the wine and stir to scrape up any browned film on the surface of the pot. Add the thyme and rosemary leaves.

Return the beef to the pot, add enough stock to just bring the liquid even with the top surface of the beef and bring the whole thing to a rapid simmer, uncovered, for about 20 minutes to boil off the alcohol in the wine.

Cover and simmer for at least two hours and then check the meat. If it is not fork tender, simmer for another 30 minutes and check again. The continue cooking and checking every 10-15 minutes until the meat easily pulls away from the bone and is very tender. (This can take awhile, depending on the meat).

While the meat is cooking, peel and slice the carrots into thin coins, then parboil them for about 10-15 minutes. Run cold water over them in a strainer to stop the cooking and set aside.

When the beef is tender, remove from the pot to a warm plate. Scoop up about half the cooked onions and ladle them on top of the beef.

Use an immersion blender to puree the remaining onions and carrots and liquid in the Dutch oven to make a thick sauce.

Just before serving, saute the carrots and mushrooms in a little butter until the carrots are tender.

To plate, spoon some sauce into a rimmed plate, place the beef and onions in the sauce and top with the sauteed mushrooms and carrots.

I like to garnish mine with a slice of cooked (or better, candied) bacon.

Full printable recipe at http://ift.tt/21JnSI0

bon appetit