Total Steps
8
Ingredients
19
Tools Needed
5
Ingredients
- 3 pound whole beef shanks, trimmed (about 1 per shank)
- 3 cup chicken stock
- 1/2 cup vegetable oil
- 1 small onion, diced into ½-inch cubes
- 1 small carrot, diced into ½-inch cubes
- 1 stalk celery, 1-inch, diced into ½-inch cubes
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole garlic cloves
- cheesecloth
- kitchen twine
- sea salt
- freshly ground black pepper
- all purpose flour
- 1 tablespoon tomato paste
- 1 cup white wine
- 3 tablespoon fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
Instructions
Step 1
Place rosemary, thyme, bay leaf, and garlic cloves into cheesecloth and secure with kitchen twine to form a bouquet garni.
Step 2
Pat beef shanks dry with paper towels to remove excess moisture. Secure the meat to the bone with kitchen twine. Season each shank with sea salt and freshly ground black pepper. Dredge the shanks in all-purpose flour, shaking off any excess.
Step 3
In a large Dutch oven, heat vegetable oil until smoking. Add the tied beef shanks to the hot pot and brown on all sides. Remove browned shanks and set aside.
Step 4
In the same pot, add the onion, carrot, and celery. Season with salt to help draw out moisture. Sauté until soft and translucent. Add the tomato paste and mix well. Return the browned shanks to the pot, add the white wine, and reduce the liquid by half. Add the bouquet garni and 2 cups of the chicken stock, then bring to a boil.
Step 5
Reduce heat to low, cover the pot, and simmer, or until the meat is falling off the bone. Check every 15 minutes, turning the shanks and adding more chicken stock as necessary to keep the liquid level about 3/4 of the way up the shank.
Step 6
Carefully remove the cooked shanks from the pot and place them on a decorative serving platter. Cut off and discard the kitchen twine.
Step 7
Remove and discard the bouquet garni from the pot.
Step 8
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped fresh flat-leaf Italian parsley and lemon zest.