ROSEMARY BEEF SHANKS

ROSEMARY BEEF SHANKS

I adapted this recipe from a lamb shank recipe we cooked at the Institute for Culinary Education in New York. Shanks are cross cut, and are best prepared when braised (seared over high heat, then cooked in liquid for a long, slow period). Excellent for a Sunday night dinner with friends and family. I like to serve this with either fried polenta or blue cheese mashed potatoes and roasted carrots.

Time: one hour active, five hours inactive

Need: Searing pan, crock pot, natural coffee filter, string

4 servings

4 Hat Creek Grown beef shanks (2 packages), cross cut into one inch pieces

Salt and freshly ground pepper

Canola oil

Olive oil

2 sprigs fresh rosemary

½ tsp whole peppercorns

2 cups warmed beef broth

2 cups warmed red wine

1 cup medium diced onion (about ½ of a medium sized onion)

½ cup medium diced carrot (about one medium sized carrot)

½ cup medium diced celery (about one large stalk of celery)

¼ cup medium diced red pepper (any sweet pepper)

1 TB fine diced jalapeño pepper (any hot pepper)

1 TB fine diced garlic

1 TB butter

1). Thaw Hat Creek Grown beef shanks and bring to room temperature. Salt and pepper each side. Let sit.

2). Rub inside of crock pot with olive oil, turn on high heat. Place rosemary sprig and peppercorns inside coffee filter. Tie and place in crock pot to heat. Cover.

3). Chop all vegetables, put onion, carrot and celery together, set aside. Put red and jalapeño pepper together, set aside. Keep garlic separate.

4). Add 2 cups of warmed beef broth and 1½ cups of the warmed red wine into crock pot. Cover.

5). Preheat searing pan over medium heat, add canola oil to coat bottom. Sear each shank on all sides until well browned. Set aside.

6). Carefully! Deglaze searing pan with the remaining ½ cup of warmed red wine. Stir with wooden spoon and reduce to ½. Add remaining liquid to crock pot.

7). Wipe out any remaining wine or bits of beef with a paper towel. Put searing pan back onto medium heat and add canola oil to coat bottom. Saute the onion, carrot and celery until starting to get transparent, add red and jalapeño peppers saute for two or three minutes more. Season with salt and pepper. Add garlic stir well and remove from heat. Add all of this to the crock pot.

click HERE to purchase Hat Creek Grown Cross Cut Shank.

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