Tuesday, August 26, 2014,2:42 PM
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PrintBRAISED BEEF SHANKS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Make 5 incisions around the edge of each shank to stop them curling up during cooking. Dredge the shanks in the flour and sprinkle with salt and pepper.
- Heat the oil in a large, heavy-bottomed saucepan over medium-high heat and cook the shanks briefly on both sides. Remove and set aside.
- Melt the butter in the pan and add the carrot, onion, celery, and sage. When the vegetables are soft, add the meat and cook for a few minutes. Pour in the wine.
- When the wine has evaporated, add the stock and tomatoes, and season with salt and pepper to taste.
- Cover and simmer over low heat until the meat is very tender.
INGREDIENTS
- 8 veal hind shanks, cut into thick slices
- 100 grams all-purpose (plain) flour
- Salt and freshly ground black pepper
- 100 ml sesame oil
- 5 tablespoons butter
- 2 carrots, finely chopped
- 2 onions, finely chopped
- 2 stalk celery, finely chopped
- 6 sage leaves, torn
- 500 ml dry white wine
- 500 ml beef stock
- 4 tablespoons tomatoes, peeled and diced
3 comments for “Braised Beef Shanks”
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I would like to say that this blog really convinced me to do it! Thanks, very good post. allsaints