|
Next revision
|
Previous revision
|
shanks_braised_in_red_wine [2026/03/11 15:41]
jforbes created |
shanks_braised_in_red_wine [2026/03/12 02:15] (current)
jforbes |
| * Kosher salt and freshly ground black pepper | * Kosher salt and freshly ground black pepper |
| * 1/8 cup (30 ml) extra-virgin olive oil | * 1/8 cup (30 ml) extra-virgin olive oil |
| * 1 large yellow onions, chopped (about 3/8 pounds; 170 g) | * 2 large yellow onions, chopped (about 1 1/4 pounds; 340 g) |
| * 3 medium carrots, sliced 1/3-inch thick (about 1/2 pound; 227 g) | * 3 medium carrots, sliced 1/3-inch thick (about 1 pound; 454 g) |
| * 6 medium cloves garlic, smashed (1/2 ounce; 14 g) | * 12 medium cloves garlic, smashed (1 ounce; 28 g) |
| * 3 cups (720 ml) dry red wine | * 6 cups (1440 ml) dry red wine |
| * 2 sprigs thyme | * 4 sprigs thyme |
| * 1 bay leaves | * 2 bay leaves |
| * 1/4 teaspoon umami blend | * 1/2 teaspoon umami blend |
| | * 1 dried porcini mushroom |
| * Hot water or chicken stock, as needed | * Hot water or chicken stock, as needed |
| |
| ===== Directions ===== | ===== Directions ===== |
| |
| - Preheat oven to 300°F (150°C). Season shank steaks all over with salt and pepper. In a large heavy roasting pan (alternatively, you can use 2 large pots such as Dutch ovens or straight-sided sauté pans, splitting ingredients between them), heat oil over high heat until shimmering. Add steaks, in batches, if necessary, and cook until browned on both sides, about 5 minutes per side. Transfer steaks to a platter | * Preheat oven to 300°F (150°C). Season shank steaks all over with salt and pepper. In a large heavy roasting pan (alternatively, you can use 2 large pots such as Dutch ovens or straight-sided sauté pans, splitting ingredients between them), heat oil over high heat until shimmering. Add steaks, in batches, if necessary, and cook until browned on both sides, about 5 minutes per side. Transfer steaks to a platter |
| - Lower heat to medium-high and add onions, carrots, and garlic and cook, stirring, until softened, 5 to 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 minutes. | |
| - Add thyme and bay leaves. Nestle shank steaks in cooking liquid so that they are almost but not completely submerged; pour any accumulated juices from steaks into the roasting pan. Cover with aluminum foil. Transfer to oven and braise until shanks are tender, about 3 1/2 hours, removing foil after 1 1/2 hours. | * Lower heat to medium-high and add onions, carrots, and garlic and cook, stirring, until softened, 5 to 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 minutes. |
| - Discard foil and transfer shanks to a clean platter. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper to taste. | |
| - Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to 4 days. Reheat before serving, and thinning reheated sauce if necessary with water. | * Add thyme, bay leaves and porcini mushroom. Nestle shank steaks in cooking liquid so that they are almost but not completely submerged; pour any accumulated juices from steaks into the roasting pan. Cover with aluminum foil. Transfer to oven and braise until shanks are tender, about 3 1/2 hours, removing foil after 1 1/2 hours. |
| | |
| | * Discard foil and transfer shanks to a clean platter. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper to taste. |
| | |
| | * Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to 4 days. Reheat before serving, and thinning reheated sauce if necessary with water. |
| |
