Don’t be fooled by this decadent dish, it might taste like it took you forever to prepare. This dish has simple ingredients with little hands on time, making this a meal to show off to friends.
- 2 pounds beef shanks-order HERE
- 1/4 cup butter
- 1/4 cup flour (optional but amazing)
- 2 tablespoons minced garlic
- 1 white onion diced
- 2 medium carrots chopped
- 1 stalk celery chopped
- 1 cup dry white wine
- one can diced tomatoes or 2 tablespoons tomato paste
- 2 cups beef stock (Chicken stock works too)
- salt and pepper to taste
- 1 bay leaf
- 1 sprig rosemary or 2 teaspoons dried
- 1 sprig thyme or 2 teaspoons dried
- Lemon zest
- Salt and pepper shanks. If you want, dredge the beef shanks through flour and coat it.
- Melt the butter in a large oven safe braising pan over medium to medium-high heat.
- Fry the beef shanks in the butter until browned on the outside.
- Remove the beef shanks to a plate.
- Add the chopped onion and carrots to the skillet; cook and stir until the onion is tender. Add in the garlic and the celery (optional) and fry until the garlic is fragrant. Add bay leaf, rosemary and thyme.
- Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
- Return the beef to the pan, making sure the shanks are submerged in the sauce.
- The best way to cook now is to place the lid on top and cook the shanks in a 350 °F for 2-3 hours, until the meat is tender and falling off the bone.
- For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.
- Serve with mashed potatoes or cauliflower mash and top with lemon zest.