Рецепт Red Wine and Garlic Braised Beef Shanks
There are some meals that are so unbelievable that you can do nothing but moan through every bite. The kind of meal where the sheer joy of putting the fork to your lips drowns out all sounds of whiny children and replaces it with the voices of angels. Yes…the kind that will make you want to slap your momma.
This, ladies and gentlemen, is one of those meals.
First of all, I demand that you all drop what you are doing and go to the store and purchase enough beef shanks to feed your family ( Beef shanks are from the leg of the cow and have a big bone right in the middle. Get the meatiest ones with the biggest bones. Don’t worry. They are cheap.). And a bottle of dry red wine. I recommend a Cabernet or Merlot such as Rex Goliath (It’s got the chicken on the front). Unless you are in my next of the woods, then you can come get some of our wine. And some garlic.
It’s okay. Go. I’ll wait.
Great! You’re back. Now get out your heaviest pot, such as a dutch oven or deep cast iron skillet, with a very tight fitting lid and get ready to cook tomorrow night’s dinner. Yes, I said tomorrow night. Trust me on this. It’s worth the wait.
Red Wine and Garlic Braised Beef Shanks
Ingredients
- 4 meaty Beef Shanks ( enough for 4 people)
- 1 T kosher salt
- 1 t. freshly ground black pepper
- 1/2 cup all purpose flour
- 3 T olive oil or vegetable oil
- 1 1/2 cups beef broth
- 2 cups dry red wine
- 3 Heads of garlic, root end chopped off but bulbs intact
- 2 strips of lemon peel
- 2 big sprigs of fresh or dry rosemary
- 2 bay leaves
- 1 celery rib chopped
- 3 carrots, chopped
- 1 onion, chopped
Instructions
Preheat the oven to 350.
Heat oil in a large heavy pot. Sprinkle both sides of the beef shanks with salt and pepper, then dredge each side in the flour, making sure to coat well. Brown the shanks on each side, 2-3 minutes per side. You may have to work in batches. Remove beef shanks from the pan and set aside.
Deglaze the pan with the red wine, scraping up any bits on the bottom. Add the beef broth to the wine and then place the shanks, garlic, rosemary, lemon peel, bay leaves, carrot, celery, and onion back in the pan. Cover with a heavy tight fitting lid and place in the oven.
Braise for 2 1/2 - 3 hours or until the meat falls off the bone.
Let the dish cool on the counter for about an hour until it can safely be put in the fridge overnight.
The next day, place the pot in the oven and turn oven to 300 degrees. Bake the dish until heated all the way through.
Serve on top of a bed of creamy mashed potatoes with plenty of the sauce. And if you can get your fork in there, make sure you eat the marrow out of the bone. It's the best part!!
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http://eatinonthecheap.com/2011/11/04/red-wine-and-garlic-braised-beef-shanks/
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