Wine-Braised Beef Shanks

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.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 205.6

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

1
Prepare the Gremolata by finely chopping together the lemon zest, 1 garlic clove, and parsley leaves. Set aside until serving.
2
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.
3
Add the rutabaga pieces to the slow cooker.
4
Place the beef shanks on top of the vegetables and liquid.
5
Add the quartered leeks and sliced carrots on top of the beef.
6
Cover and cook on low heat for 9 hours or on high heat for 5 hours, until the beef is fork-tender.
7
Transfer the beef and vegetables to a serving dish.
8
Pour the cooking liquid from the slow cooker into a small saucepan.
9
Skim off any fat from the surface of the cooking liquid.
10
Whisk together the 2 tablespoons of flour and 2 tablespoons of water in a small bowl until smooth.
11
Whisk a small amount of the hot cooking liquid into the flour mixture to temper it.
12
Whisk the flour mixture into the saucepan with the remaining cooking liquid.
13
Cook over medium heat, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.
14
Spoon the thickened sauce over the meat and vegetables in the serving dish.
15
Sprinkle the prepared gremolata over the individual servings just before eating.
16
For the conventional oven method: Preheat the oven to 325 degrees F (163°C).
17
Heat 1 tablespoon of oil in an ovenproof Dutch oven over medium-high heat.
18
Add the beef shanks and cook until browned on all sides, about 8 to 10 minutes.
19
Remove the meat from the Dutch oven and set aside.
20
In the same Dutch oven, cook the leeks, rutabaga, and carrots in 1 tablespoon of oil for 5 minutes.
21
Add 1 cup of water, the browned beef, red wine, tomato paste, basil, marjoram, garlic, and salt to the Dutch oven.
22
Bring the mixture to a simmer.
23
Cover the Dutch oven and bake in the preheated oven for 3 hours, or until the beef is tender.
24
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.
25
Sprinkle with gremolata before serving.

Nutrition Facts

Servings 4 pies

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.

Read it online: https://www.chefs-mate.com/recipe/wine-braised-beef-shanks/