This is a good recipe for any tough cut of meat, shanks, neck or you could even cook a roast like this. You will need a heavy pot with a lid, a dutch oven type will work well.
1 shank, bone in
olive oil
1-2 onions chopped up
3-4 carrots, chopped up
3-4 celery stalks, chopped
1-2 cups sliced mushrooms
1 clove of garlic cut in half, will use both pieces
4/5 pieces of thyme & rosemary tied, bundled together
3 tablespoons of tomato paste
32 oz can of unsalted beef broth
2 cups red wine
salt, pepper & garlic powder
Preheat oven to 300
Season shank with salt, pepper & garlic powder( you can also put a lite coating of flour on the shank before browning if you like) . Brown shank in your pot, with olive oil over med high heat. Get your meat good and brown, will take a few min on each side. When done, take meat out & set aside.
Then add celery, onions & carrots, turn heat down to medium. I like big chunks of carrots, they will get soft. Let cook for about 5 min, stirring on occasion. After 5 min, add tomato paste, stir into the veggies real good. Then add wine, stir in well. If you have anything stuck to the bottom, scrape it off, mixing everything in the pot together real well.
Put your shank back in, add the 2 halves of garlic, mushrooms and thyme/rosemary bundle. Add enough broth to cover about 3/4 of the meat.
Cover and put in oven for 3-4 hours. I usually check after about an hour to make sure I still have enough liquid in the pot. Check once or twice, if you need to add more broth or water you can, I prefer the broth.
Once the meat starts to fall off the bone, you are done. Take the meat out of the pot, and pull all the meat off the bone(s) and put meat back into pot. I also take my thyme bundle and garlic halves out at this time.
You can serve your dish over mashed potatoes (my favorite) or risotto or polenta.
Enjoy
1 shank, bone in
olive oil
1-2 onions chopped up
3-4 carrots, chopped up
3-4 celery stalks, chopped
1-2 cups sliced mushrooms
1 clove of garlic cut in half, will use both pieces
4/5 pieces of thyme & rosemary tied, bundled together
3 tablespoons of tomato paste
32 oz can of unsalted beef broth
2 cups red wine
salt, pepper & garlic powder
Preheat oven to 300
Season shank with salt, pepper & garlic powder( you can also put a lite coating of flour on the shank before browning if you like) . Brown shank in your pot, with olive oil over med high heat. Get your meat good and brown, will take a few min on each side. When done, take meat out & set aside.
Then add celery, onions & carrots, turn heat down to medium. I like big chunks of carrots, they will get soft. Let cook for about 5 min, stirring on occasion. After 5 min, add tomato paste, stir into the veggies real good. Then add wine, stir in well. If you have anything stuck to the bottom, scrape it off, mixing everything in the pot together real well.
Put your shank back in, add the 2 halves of garlic, mushrooms and thyme/rosemary bundle. Add enough broth to cover about 3/4 of the meat.
Cover and put in oven for 3-4 hours. I usually check after about an hour to make sure I still have enough liquid in the pot. Check once or twice, if you need to add more broth or water you can, I prefer the broth.
Once the meat starts to fall off the bone, you are done. Take the meat out of the pot, and pull all the meat off the bone(s) and put meat back into pot. I also take my thyme bundle and garlic halves out at this time.
You can serve your dish over mashed potatoes (my favorite) or risotto or polenta.
Enjoy
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