The Pioneer Woman Tasty Kitchen
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Red Wine and Garlic Beef Shanks

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

There are some meals that are so unbelievable that you can do nothing but moan through every bite. The kind of meal where the sheer joy of putting the fork to your lips drowns out all sounds of whiny children and replaces it with the voices of angels. Yes…the kind that will make you want to slap your momma. This, ladies and gentlemen, is one of those meals.

Ingredients

  • 3 Tablespoons Olive Oil
  • 4 whole Meaty Beef Shanks
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Black Pepper
  • ½ cups All-purpose Flour
  • 2 cups Dry Red Wine
  • 1-½ cup Beef Broth
  • 3 heads Garlic, Root End Chopped Off But Bulb Intact
  • 2 sprigs Fresh Or Dry Rosemary
  • 2 strips Lemon Peel, About 2 Inches Long
  • 2 whole Bay Leaves
  • 3 whole Carrots, Chopped
  • 1 stalk Celery, Chopped
  • 1 whole Medium Onion, Chopped

Preparation

Preheat the oven to 350F.

Heat oil in a large heavy pot over medium high heat. Sprinkle both sides of the beef shanks with salt and pepper, then dredge each side in the flour, making sure to coat well. Add the shanks into the hot oil. Brown the shanks on each side, 2-3 minutes per side. You may have to work in batches. Remove beef shanks from the pan and set aside.

Deglaze the pan by adding the red wine, scraping up any bits on the bottom. Add the beef broth to the wine and then place the shanks, garlic, rosemary, lemon peel, bay leaves, carrot, celery, and onion back into the pan. Cover with a heavy tight fitting lid and place in the preheated oven.

Braise for 2 1/2 – 3 hours or until the meat falls off the bone. Then, remove the pot from the oven.

Let the dish cool on the counter for about an hour until it can safely be put in the fridge overnight.

The next day, place the pot in the oven and turn oven to 300 degrees F. Bake the dish until heated all the way through.

Serve on top of a bed of creamy mashed potatoes with plenty of the sauce. And if you can get your fork in there, make sure you eat the marrow out of the bone. It’s the best part!!

One Comment

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Darlene on 11.18.2011

I HATE when people write a review only to say that they can’t wait to try this or that. This is the only time I’m saying “just that”. Love beef shanks and I’m trying this very so, sounds wonderful.

One Review

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mirakoz on 11.29.2011

Made this the other night and it was so delicious! Ended up finishing in crock pot for about 6 hours and reheating the next day. So good. Thanks for posting!

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