Braised Beef Shank Recipe

Ingredients:

• 3# Beef Shank

• 1 C Celery, Medium Diced

• 1 C Onion, Medium Diced

• 1 C Carrot, Medium Diced

• 2 Cloves Garlic, Crushed

• 1 Shallots, Sliced

• 2 Sprigs Thyme

• 1 Sprig Rosemary

• ¼ C Tomato Paste

• ½ C Red Wine

• 6 C Chicken Stock

Method:

1. Season the beef shank with salt and black pepper. Heat a Dutch Oven, or heavy bottomed sauce pot, over medium heat and add 2 T of vegetable oil.
2. Place the beef shank in the pot and hard sear all of the sides. Remove from the pot and set aside.
3. Remove the oil from the pot and add fresh oil (make sure to leave any caramelization from the meat in the pot, this adds flavor). Add the carrots, celery and onion and cook until the vegetables are thoroughly cooked.
4. Add the tomato paste and cook for an additional 5 minutes, stirring occasionally.
5. Deglaze with the red wine and allow the wine to reduce, cooking all of the alcohol out.
6. Add the chicken stock. Once it boils, add the garlic, shallots and herbs.  Add the beef shank back to the pot.
7. Seal with plastic wrap and cover with the lid.
8. Cook in a conventional oven at 350 for 3-4 hours, or until fork tender. If the pot is properly sealed, the braising liquid should only be reduced by about half. If it looks dry, add a little more chicken stock.
9. Remove from the oven and allow to cool down enough to handle. Transfer the beef shank by hand into a separate container. Strain the liquid and discard the solids. Reduce the liquid until it coats the back of a spoon and serve over the beef shank.