Red-Wine-Braised Beef Shanks

Name: Red-Wine-Braised Beef Shanks
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 35
Cuisine: Global
Ingredients: 1 bay leaf; 3 kilograms each) meaty beef shanks, cut 2 inches thick; 35 servings Freshly ground black pepper; 2 carrots, cut into 1/2-inch dice; 2 ribs celery ribs, cut into 1/2-inch dice; 1 bottle dry red wine, such as Côtes du Rhône; 8 larges garlic cloves, smashed and peeled; 1 liters low-sodium beef broth; 1 large onion, cut into 1/2-inch dice; 1 sprig Parsley , for garnish; 237 milliliters ruby port; 35 servings Salt; 2 larges thyme sprigs; 2 Tbsps tomato paste; 0 vegetable oil

You can never have too many hor d'oeuvre recipes, so give Red-Wine-Braised Beef Shanks a try. One portion of this dish contains about 13g of protein, 2g of fat, and a total of 106 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 35. If you have vegetable oil, carrots, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 30 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a large roasting pan or 2-gallon resealable plastic bag, combine the wine, port, garlic, celery, carrots, onion, thyme and bay leaf.

Ingredients you will need

Bay Leaves

Carrot

Celery

Garlic

Onion

Thyme

Port

Wine

Equipment you will use

Roasting Pan

Ziploc Bags

Add the beef shanks and turn to coat with the marinade. Refrigerate for 24 hours.

Ingredients you will need

Beef Shank

Marinade

Preheat the oven to 30

Equipment you will use

Oven

Remove the shanks from the marinade and pat dry. Strain the marinade into a bowl, reserving the vegetables and marinating liquid.

Ingredients you will need

Vegetable

Marinade

Equipment you will use

Bowl

In each of 2 large skillets, heat 1 tablespoon of the oil until shimmering. Season the shanks with salt and pepper and add 4 to each skillet. Cook over high heat until browned, 3 minutes per side.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Frying Pan

Transfer the shanks to a large roasting pan and arrange in a single layer.

Equipment you will use

Roasting Pan

Add the remaining 2 tablespoons of oil to the skillets. Divide the vegetables between the skillets and cook over moderate heat, stirring, until starting to brown, about 4 minutes. Stir 1 tablespoon of the tomato paste into each skillet and cook for 1 minute.

Ingredients you will need

Tomato Paste

Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Add 3 cups of the broth to each skillet and bring to a boil, scraping up the browned bits on the bottom.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Pour the vegetables, broth and reserved marinade over the shanks and cover the roasting pan with foil.

Ingredients you will need

Vegetable

Marinade

Broth

Equipment you will use

Roasting Pan

Aluminum Foil

Braise the shanks for 2 1/2 hours, until just tender. Uncover and braise for 30 minutes longer, until the shanks are glazed on top. Using a spatula, transfer the shanks to a large rimmed baking sheet; cover with foil.

Equipment you will use

Baking Sheet

Spatula

Aluminum Foil

Strain the braising liquid through a coarse sieve set over a large saucepan, pushing the vegetables through as much as possible. Skim the fat off the sauce and boil the sauce over high heat until reduced to 4 cups, about 35 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Sauce

Equipment you will use

Sauce Pan

Sieve

Return the shanks to the roasting pan and pour the sauce over and around them. Cover with foil and simmer over moderate heat for a few minutes to rewarm the shanks.

Ingredients you will need

Sauce

Equipment you will use

Roasting Pan

Aluminum Foil

Transfer the shanks to serving plates, spoon the sauce on top, garnish with parsley and serve.

Ingredients you will need

Parsley