Braised Beef Shanks

Our neighbors, who raise beef cattle, were cleaning out their freezer getting ready for their new beef and they brought us several packages labeled soup bones.  As it turned out there were some neck bone packages but more than half of them were beef shanks (the leg bone with meat attached).  So we made some rich beef broth from the neck bones and used the shanks to make Emeril’s recipe for Braised Beef Shanks. 

Since his recipe used four shanks and I had 11, I changed the ingredients to get what is shown below and while he cooked his entire meal in one pot on the cooktop, I did the braising in the oven in a large pan so my instructions are very different.  Emeril’s original recipe can be found by clicking on the link above.

The first thing I did was to see if the meat would all fit into my pan.

Braised Beef Shanks – Adapted from Emeril Lagasse

Ingredients:

1 cup olive oil

Salt and black pepper

11 beef shanks, about 1” thick

1 cup or so flour

3 cups medium diced onions

2 cup medium diced celery

2 cup medium diced carrots

3 tablespoons chopped garlic

4 bay leaves

¾ tablespoons dried thyme

2 cup red wine

2 quarts beef stock

Mashed potatoes, for serving

Directions:

1.Add the olive oil to a 12” skillet or saute pan. Season the shanks with salt and pepper and a sprinkle Emeril’s Essence.

2. Dredge the shanks in the flour, add in batches to the pan, and sear for 2 to 3 minutes on each side, or until nicely browned on both sides. Remove the shanks and set in the baking pan.

3. Add the onions to the pan and saute for a few minutes. Season with salt and pepper.

4. Add the celery and carrots and continue to saute for a few minutes. Season with salt and pepper.

5. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute.

6. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.

7. Add the stock. Bring the liquid up to a boil.

8. Pour the liquid and vegetables evenly over the shanks and seal the pan with foil.

9. Cook in a 350F oven for two hours (likely longer for thicker shanks), until meat is very tender and coming off the bone.  (I had to pick them up with a spatula).

10. Serve the shanks over mashed potatoes and spoon some of the gravy over the top.

The Verdict:

We all thought the meal was very good, the shanks were delicious and falling off the bone tender, but still moist.  This is a definite keeper recipe, and a great way to use the beef shanks.  Comfort food at it’s best on a cool winter, pandemic day.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

1/21/21 meal date