Braised Beef Shanks


1 cup Olive oil
4 Beef shanks - (abt 6 oz ea)
Salt to taste
Freshly-ground black pepper to taste
1 cup Flour see * Note
2 cups Medium-diced onions
1 cup Medium-diced celery
1 cup Medium-diced carrots
2 tablespoons Chopped garlic
3 Bay leaves
2 tablespoons Chopped fresh thyme
1 cup Red wine
2 quarts Veal or dark stock
1/4 cup Parsley
4 lrg Parsnips top skin removed,
and peeled into thin strips
4 servings Buttermilk Cornbread Dressing see * Note


Preheat the fryer.
In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside.
Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-lik
Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper.
To serve, mound the Buttermilk Cornbread Dressing in the center of the plate. Lay the shanks on top of the pudding and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
This recipe yields 4 servings.




4.0 servings


Friday, December 18, 2009 - 12:08am



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