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Category: Beef
Prep Time: Cook Time: Total Time:
3 tbsp vegetable oil
4 (1 inch thick) inchsoup cut inch beef shanks, about 3 pounds total
1 tbsp Creole seasoning, recipe in file
2 large onions, finely chopped
2 ribs celery, finely chopped
2 large carrots, finely chopped
1/2 lb button mushrooms, stems trimmed
8 cloves garlic, minced
3 bay leaves
8 sprigs thyme
2 sprigs rosemary
2 1/2 cups dry red wine
3 tbsp tomato paste
1 (15 oz) can crushed tomatoes
2 cups beef stock
1/4 cup chopped basil and chopped parsley
1/4 tsp crushed red pepper
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
In a large Dutch oven, heat vegetable oil over high heat until very hot. Season shanks on both sides with the seasoning, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside.
Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serves 4
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BRAISED BEEF SHANKS IN RED WINE WITH MUSHROOMS
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Category: Beef
Prep Time: Cook Time: Total Time:
3 tbsp vegetable oil
4 (1 inch thick) inchsoup cut inch beef shanks, about 3 pounds total
1 tbsp Creole seasoning, recipe in file
2 large onions, finely chopped
2 ribs celery, finely chopped
2 large carrots, finely chopped
1/2 lb button mushrooms, stems trimmed
8 cloves garlic, minced
3 bay leaves
8 sprigs thyme
2 sprigs rosemary
2 1/2 cups dry red wine
3 tbsp tomato paste
1 (15 oz) can crushed tomatoes
2 cups beef stock
1/4 cup chopped basil and chopped parsley
1/4 tsp crushed red pepper
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
In a large Dutch oven, heat vegetable oil over high heat until very hot. Season shanks on both sides with the seasoning, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside.
Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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