Tuesday, September 30, 2008

Braised Peppercorn Beef Shank

Wow guys, thanks for all the feedback lately! I had no idea the saltimbocca would be such a hit. :) I hope some of you tried it out and found it as delicious as we did.

Today I have one of my favorite, no-fail, comfort food recipes. It's a slow cooked crosscut beef shank. I do most of my meat shopping at Whole Foods and they don't always have these shanks, so when they do I tend to stock up and buy 3-4 of them. I might buy even more if I actually had space for a big freezer. They usually weigh in at about 1.5 lbs a piece and they have a nice fat marrow bone in the middle of them. If you can't get a beef shank, I'm pretty sure any beef cut suitable for braising would work using this technique.



serves 2

ingredients:
1-1.5 lb crosscut beef shank with bone
1-2 T crushed black pepper
generous pinch of sea salt
4-5 peeled garlic cloves
4-5 rosemary sprigs
1/2 bottle dry red wine (I usually use an ~$8-10 cabernet sauvignon)

Preheat the oven to 225.

Place the shank in a casserole dish that is just large enough to hold it. Scatter the garlic and rosemary over it, sprinkle with salt and pepper, and pour in the red wine.

Cover the casserole and stick it in the oven for 7-10 hours.

That's it! When you pull it out of the oven, it will fall apart at the slightest touch of a fork. Just shred it all together, mash the garlic cloves and bone marrow into it, and serve it with a slotted spoon so that it's not swimming.

I like to serve it with a green veggie and a squash. Tonight it was steamed green beans (eep! not entirely paleo I know) and roasted buttercup squash. This was the first time we've had buttercup squash and it was delicious. It's really substantial, almost like a potato, and has a lovely sweetness.

-----

Idea for this recipe came from here: http://chowhound.chow.com/topics/453908

6 comments:

TrailGrrl said...

This looks good! I just bought some beef shanks at the farmers' market with the idea that I would use them for soup. This looks way better though! A good winter dish. The Mexican groceries always have great beefy shanks and their prices are great on them. I like learning how to cook something besides steak, roast, and hamburger. Also, I'm trying out lamb now, something I never had growing up so I'm not so sure about cooking. The farmers assure me that it's simple.

Great recipe site.

TrailGrrl

Anonymous said...

Thank you, Thank you, Thank you. Ive tried cooking shanks in many ways, and it never turns out right. This is great.

Elizabeth said...

I'm glad it worked out for you!

Hilah said...

So glad I found this! Got some crosscut shanks on a whim and will try this tomorrow.Thank you!

Jens said...

There any way to cook this faster, say at a higher temperature?

PSOTOM01 said...

Amazing!!! I just cooked this tonight. You were right, it came off right off the bone. :) delicious! Thank you!!!!