Braised Beef Shank
Ingredients
The meat
The vegetables
-
1
large
onion
-
1
cup
carrots, diced
-
1
cup
celery, chopped
-
1½
cups
canned tomatoes
The liquids
-
1¾
cups
beef broth
-
200
ml
white wine
The seasonings
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
3
tablespoons
all-purpose flour
-
3
tablespoons
olive oil
-
3
sprigs
thyme
-
3
leaves
bay leaves
Instructions
- Pat dry the beef shanks and secure them with kitchen twine.
- Season the shanks with salt and pepper, then dredge in flour.
- Heat olive oil in a Dutch oven and brown the shanks on all sides.
- Remove the shanks and sauté onions, carrots, and celery in the same pot.
- Add thyme, bay leaves, and tomatoes, cooking for 10 minutes.
- Stir in white wine and beef broth, then return the shanks to the pot.
- Cover and place in a preheated oven at 325°F for 20 minutes to 2 hours until tender.
- Remove from the oven, discard kitchen twine, and serve with sauce.
Nutrition Facts (estimated)
Servings
6 servings
Calories
244
Total fat
11g
Total carbohydrates
13g
Total protein
23g
Sodium
623mg
Cholesterol
0mg
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