RED WINE BRAISED BEEF SHANKS
This is a long cooking stew that is perfect for making in a pressure cooker to cut down on time. The original recipe is by Emeril Lagasse and he suggests you serve with Basil Mashed Potatoes and Sauteed Fennel and Leeks, Recipe #412931. I must say, the flavor combination is extremely pleasing. Included are both the stove top cooking method as well as the adaptation for the pressure cooker.
Provided by threeovens
Categories Stew
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat a large Dutch oven over medium high heat.
- Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
- Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
- Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
- Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
- Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
- Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
- Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
- Taste and adjust seasonings and serve.
- NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).
Nutrition Facts : Calories 936.1, Fat 44.8, SaturatedFat 14.5, Cholesterol 149.7, Sodium 1845.5, Carbohydrate 28.8, Fiber 5.4, Sugar 12.6, Protein 76.2
RED WINE BRAISED CENTER-CUT BEEF SHANKS
Make and share this Red Wine Braised Center-Cut Beef Shanks recipe from Food.com.
Provided by Potagekempcc
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a braising pan heat 3-tablespoons olive oil, onions, carrots and saute until tender. Add garlic and saute for a minute.
- In a bowl add olive oil, sea salt, black pepper and wisk. Toss beef shanks one at a time in oil.
- Place 2 beef-shanks in braising pan and sear on both sides, remove from pan and set aside. Sear remaining beef shanks and place all beef- shanks into the pan.
- Add 1/2 cup Merlot wine and reduce wine by one-half.
- Add beef stock, tomatoes, tomato paste, bring to a full boil and reduce to simmer.
- Place fresh herbs, juniper berries, peppercorns in cheesecloth, tie with string and place in pan. Place a tight fitting lid over pan and braise 1 1/2 to 2 hours or until beef is tender.
- Remove beef-shanks and hold warm. Strain beef stock and cook egg noodles in beef stock until tender.
- Divide noodles into warm bowls and place 1 Center-Cut Beef Shank on top. Add beef broth and garnish with fresh chopped parsley.
- Chef's Note: Use a good quality Repertoire Wine2006 2006; Harmony Cellars, Paso Robles, Calif.
BRAISED BEEF SHANKS
Steps:
- Preheat the oil to 350 degrees F in the fryer.
- In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
RED WINE-BRAISED BEEF SHANKS WITH MUSHROOMS AND BASIL-MASHED POTATOES
Steps:
- In a large Dutch oven, heat vegetable oil over high heat until very hot.
- Season shanks on both sides with the Essence, 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. Serve with Sauteed Fennel and Leeks.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
- Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
- 4 servings
- Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.
RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES
My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready.
Provided by kitchengrrl
Categories Meat
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
- Season the beef shanks with salt and pepper.
- Dredge the beef shanks in the seasoned flour, coating each side completely.
- When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
- Remove the shanks and set aside.
- Add the onions to the pan and saute for 2 minutes.
- Season with salt and pepper.
- Add the celery, carrots and parsnips, and continue to saute for 1 minute.
- Season with salt and pepper.
- Stir in the garlic and herbs.
- Cook for 1 minute.
- Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
- Add the stock and mushrooms.
- Bring the liquid up to a boil and reduce to a simmer.
- Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
- You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
- Season with salt and pepper if needed.
- If sauce is not thick enough, add cornstarch mixed with sauce from stew.
- About half an hour before you are ready to serve, make the potatoes.
- Boil and drain the potatoes.
- Add seasonings and butter, then about 1/3 c half and half.
- Mash to desired consistency, adding more cream as necessary.
- To serve, mound garlic mashed potatoes in the center of the plate.
- Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 787.7, Fat 16.5, SaturatedFat 9.6, Cholesterol 38, Sodium 1967.8, Carbohydrate 131.8, Fiber 12.7, Sugar 9.6, Protein 21.4
BRAISED BEEF SHANK WITH WINE AND TARRAGON
Was at the grocery store and beef shanks were on sale, brought it home and this was the result.
Provided by zuklaak
Categories Main Dish Recipes
Time 5h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
- Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
- Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 12.9 g, Cholesterol 79.4 mg, Fat 21.8 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 449.1 mg, Sugar 6.3 g
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- In a large roasting pan or 2-gallon resealable plastic bag, combine the wine, port, garlic, celery, carrots, onion, thyme and bay leaf. Add the beef shanks and turn to coat with the marinade. Refrigerate for 24 hours.
- Preheat the oven to 300°. Remove the shanks from the marinade and pat dry. Strain the marinade into a bowl, reserving the vegetables and marinating liquid.
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