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This comforting dish features tender beef shanks slow-braised in a deep, savory sauce of dry red wine, beef broth, and aromatic herbs. The meat becomes fork-tender, melting in your mouth, while the accompanying rutabaga, carrots, and leeks absorb the rich flavors. Topped with a fresh, zesty gremolata, this meal offers a perfect balance of hearty warmth and bright acidity. It is an ideal choice for a cozy weeknight dinner or a special weekend gathering where you can let the flavors develop slowly. Serve with crusty bread to soak up the delicious sauce.
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Wine-Braised Beef Shanks
Description
This comforting dish features tender beef shanks slow-braised in a deep, savory sauce of dry red wine, beef broth, and aromatic herbs. The meat becomes fork-tender, melting in your mouth, while the accompanying rutabaga, carrots, and leeks absorb the rich flavors. Topped with a fresh, zesty gremolata, this meal offers a perfect balance of hearty warmth and bright acidity. It is an ideal choice for a cozy weeknight dinner or a special weekend gathering where you can let the flavors develop slowly. Serve with crusty bread to soak up the delicious sauce.Directions
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Prepare the Gremolata by finely chopping together the lemon zest, 1 garlic clove, and parsley leaves. Set aside until serving.
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For the slow cooker method: Combine the dry red wine, tomato paste, dried basil, dried marjoram, 3 minced garlic cloves, and salt in the slow cooker.
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Add the rutabaga pieces to the slow cooker.
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Place the beef shanks on top of the vegetables and liquid.
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Add the quartered leeks and sliced carrots on top of the beef.
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Cover and cook on low heat for 9 hours or on high heat for 5 hours, until the beef is fork-tender.
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Transfer the beef and vegetables to a serving dish.
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Pour the cooking liquid from the slow cooker into a small saucepan.
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Skim off any fat from the surface of the cooking liquid.
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Whisk together the 2 tablespoons of flour and 2 tablespoons of water in a small bowl until smooth.
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Whisk a small amount of the hot cooking liquid into the flour mixture to temper it.
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Whisk the flour mixture into the saucepan with the remaining cooking liquid.
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Cook over medium heat, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.
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Spoon the thickened sauce over the meat and vegetables in the serving dish.
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Sprinkle the prepared gremolata over the individual servings just before eating.
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For the conventional oven method: Preheat the oven to 325 degrees F (163°C).
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Heat 1 tablespoon of oil in an ovenproof Dutch oven over medium-high heat.
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Add the beef shanks and cook until browned on all sides, about 8 to 10 minutes.
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Remove the meat from the Dutch oven and set aside.
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In the same Dutch oven, cook the leeks, rutabaga, and carrots in 1 tablespoon of oil for 5 minutes.
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Add 1 cup of water, the browned beef, red wine, tomato paste, basil, marjoram, garlic, and salt to the Dutch oven.
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Bring the mixture to a simmer.
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Cover the Dutch oven and bake in the preheated oven for 3 hours, or until the beef is tender.
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Prepare the sauce by skimming fat from the cooking liquid, thickening with a flour slurry as described in the slow cooker method, and spooning over the dish.
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Sprinkle with gremolata before serving.
Nutrition Facts
- Amount Per Serving
- Calories 205.6kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 3.6g18%
- Cholesterol 46.8mg16%
- Sodium 93.9mg4%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 0.3g2%
- Sugars 1.1g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
