Our cross cut beef shanks contain a marrow bone and are an ideal cut of meat for braising and later utilizing the remaining marrow bones as part of the next batch of broth. Cooking meat on the bone yields a richer, denser, more nutritious meal. A traditional Italian dish, this recipe is similar to a pot roast and is best when planned in advance. I imagine it can be done in a slow cooker or instant pot a little differently, but I’ve always braised these in my dutch oven for many hours on a cool or rainy day.
1 Beef Shank per person
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
1/2 cup dry white wine
3-4 cups beef stock
4 tomatoes, peeled, seeded and chopped or 1 large can of tomatoes
2 cloves garlic, peeled and mashed
several springs thyme, tied together
1/2 teaspoon peppercorns, crushed
sea salt and pepper
Thaw beef shanks completely overnight in the fridge. Dry well with paper towels. In a heavy, flameproof casserole, sauté half the onions and carrots until soft in butter and olive oil. Remove with a slotted spoon. In the same casserole, brown the shanks two at a time, transferring to a plate. Pour out browning oil. Add wine and stock, then bring to a boil and skim. Add tomatoes, garlic and seasoning. Return beef shanks, sautéed carrots and onions to the casserole, cover and bake at 300 degrees F for several hours or until tender. Remove shanks to a platter, remove thyme and reduce the sauce by boiling, skimming occasionally. Spoon sauce over beef shanks and serve. Excellent with polenta, rice or mashed potatoes.