SV Solstice Recipes

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====== Beef Shanks Braised in Red Wine ======

===== Ingredients =====

  * 3 beef hindquarter shank steaks (about 1 1/2 inches thick and 1 pound; 454 g each)
  * Kosher salt and freshly ground black pepper
  * 1/8 cup (30 ml) extra-virgin olive oil
  * 2 large yellow onions, chopped (about 1 1/4 pounds; 340 g)
  * 3 medium carrots, sliced 1/3-inch thick (about 1 pound; 454 g)
  * 12 medium cloves garlic, smashed (1 ounce; 28 g)
  * 6 cups (1440 ml) dry red wine
  * 4 sprigs thyme
  * 2 bay leaves
  * 1/2 teaspoon umami blend
  * 1 dried porcini mushroom 
  * Hot water or chicken stock, as needed

===== 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

  * 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, 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.
SV Solstice Recipes

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