Total Steps
5
Ingredients
17
Tools Needed
6
Ingredients
- 4 servings Buttermilk Cornbread Dressing
- 4 large Parsnips
- 1/4 cup Parsley
- 2 quarts Veal or dark stock
- 1 cup Red wine
- 2 tablespoons Chopped fresh thyme
- 3 leaves Bay leaves
- 2 tablespoons Chopped garlic
- 1 cup Medium-diced carrots
- 1 cup Medium-diced celery
- 2 cups Medium-diced onions
- 1 cup Flour
- Freshly-ground black pepper(optional)
- Salt(optional)
- 1 cup Olive oil
- 4 Beef shanks (about 6 oz each)
- Emeril's Essence(optional)
Instructions
Step 1
Preheat the fryer.
Step 2
In a large stock pot or braising pot, add the olive oil. Season the beef 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.
Step 3
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-like.
Step 4
Place the parsnips in the fryer and fry until golden, about 1 to 2 minutes, stirring constantly to prevent them from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper.
Step 5
To serve, mound the Buttermilk Cornbread Dressing in the center of the plate. Lay the shanks on top of the dressing and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.