Braised Beef Shanks

Serves: 4
Total Calories: 43


4 beef shank, 2 inches thick
1/4 cup polyunsaturated oil
2 pounds marrow bones
2 tablespoons flour
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion, diced
5 cloves garlic, diced
4 tablespoons tomato paste
1 bottle dry red wine
16 ounces low salt beef stock base
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Place the flour and beef shanks in a large plastic freezer bag and shake well to coat the meat.

In a large Dutch oven, heat the oil until hot and then sear the meat and marrow bones until a brown crust forms and remove to a platter. Pour off the remaining fat.

Over medium heat, add the carrot, celery, onion and garlic to the Dutch oven and sauté until softened. Add the tomato paste and cook for 3 minutes. Return the meat and marrow bones to the Dutch oven, add the bay leaf, salt, pepper, wine and stock, bring to a boil, cover and place the Dutch oven in a 300 degree oven. Cook for 3 hours until the meat is very tender. Remove the meat and bay leaf from the pot, puree the vegetables, bring the sauce to a boil and reduce by 1/3. Spoon the sauce over the meat and bones when served.

Nutritional Facts:

Serves: 4
Total Calories: 43
Calories from Fat: 0

This Braised Beef Shanks recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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