Beef shank recipe
Anya Fernald loves utilizing shanks from the Angus-Wagyu cattle on Belcampo’s California farm. The richly marbled meat helps make this basic sauce so much more scrumptious. Fernald serves it over polenta or with her husband’s Baia line of pastas. “Or often, I just consume it correct from the pot.” Slideshow: Great Braising Recipes
- 5 lbs trimmed beef shanks, cut two inches thick
- Kosher salt
- Freshly ground pepper
- 3 tablespoons additional-virgin olive oil
- two onions, lower into one/2-inch dice
- four celery ribs, cut into one/2-inch dice
- two carrots, cut into 1/2-inch dice
- two cups dry red wine
- One 28-ounce can crushed tomatoes
- 2 cups low-sodium vegetable broth or water
- Cooked polenta or pasta, for serving
How to Make It
Preheat the oven to 325°. Season the shanks with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil till shimmering. Include half of the shanks to the casserole and cook more than moderately higher heat, turning once, until browned, about 7 minutes. Transfer to a plate. Repeat with the remaining shanks.
Pour off all but two tablespoons of unwanted fat from the casserole. Include the onions, celery, carrots and a generous pinch of salt and cook above moderate heat, stirring, until the greens are extremely soft and golden, 15 minutes. Add the wine and bring to a boil. Simmer over moderate heat for two minutes. Add the tomatoes and broth and carry to a boil. Return the shanks and any accumulated juices to the casserole. Cover and braise in the oven for three hours, right up until the meat is really tender.
Utilizing tongs or a slotted spoon, transfer the shanks to a plate and allow awesome slightly. Using 2 forks, shred the meat and scrape out marrow from the bones. Include the meat and marrow to the sauce and rewarm above moderately lower heat. Season the sauce with salt and pepper and serve with polenta or pasta.