Featured Recipe
Braised Beef Shanks
Ingredients
6 BEEF SHANKS (OX TAIL CAN SUBSTITUTED)-DOT
OLIVE OIL- ENOUGH FOR THIN LAYER IN A
DUTCH OVEN -1436990
1 CUP FLOUR - 1441708
1TBLS KOSHER SALT - 1448415
1TBLS PEPPER - 1448265
2 CARROTS CHOPPED - 2000750
2 CELERY STICKS CHOPPED - VP
I MEDIUM ONION CHOPPED - 2003804
2 CUPS RED WINE
3 TBLS TOMATO PASTE - 1417674
2 TBLS MINCED GARLIC- 2004001
2 SPRIGS FRESH ROSEMARY CHOPPED - VP
3 SPRIGS FRESH THYME CHOPPED - VP
1 QUART BEEF BROTH - 1415019
2 BAY LEAVES - DOT
½ CUP FRESH PARSLEY CHOPPED FOR GARNISH - VP
Instructions
PREHEAT OVEN TO 350 DEGREES.
IN A SMALL BOWL MIX FLOUR WITH SALT AND PEPPER.
HEAT A DUTCH OVEN ON STOVE TOP WITH OLIVE OIL TO COVER BOTTOM.
DREDGE SHANKS IN FLOUR MIX, SHAKE OFF EXCESS FLOUR AND ADD TO HOT POT.
BROWN ALL SIDES FOR APPROXIMATELY 6-8 MINUTES.
REMOVE SHANKS AND SET ASIDE. ADD CELERY, ONIONS AND CARROTS, COOK UNTIL SOFT - APPROX. 4-6 MIN.
ADD GARLIC, THYME, ROSEMARY, SALT, PEPPER AND TOMATO PASTE. COOK FOR 1 MIN.
ADD RED WINE AND DEGLAZE POT SCRAPING ALL THE BROWNED BITS FROM BOTTOM OF POT.
ADD THE STOCK AND BAY LEAVES THEN BRING TO A BOIL.
RETURN THE SHANKS TO THE POT, COVER AND PUT IN OVEN FOR ABOUT 2 1/2 HOURS OR UNTIL SHANKS ARE VERY TENDER.
REMOVE FROM OVEN. REMOVE SHANKS AND THICKEN SAUCE IF NEEDED.
SERVE OVER RICE, RISSOTO OR MASHED POTATOES.