Bone in Beef Shank in Red wine

Beef shanks cut crosswise is a delicious cut of meat which takes longer slow cooking but will deliver great flavour and texture when done right. It is a relatively cheap cut but can be transformed to a gourmet meal with some tender treatment, The bonus of a juicy marrow is definitely a highlight.

​To make: (this easily serves 4)
2 tbsp olive oil                                                                              1 head of garlic, cut horizontally                  4 bone in  beef  shanks                                                               2 strips of lemon zest
25g flour seasoned with salt and pepper                           4 sage leaves
30g butter                                                                                       200ml red wine
1 onion, finely chopped                                                             200ml beef stock
1 carrot, finely chopped                                                            salt and pepper to taste
1 celery stick, finely chopped                                                                      
                                                                                                              
                                                                                 
​ Serve with some grated lemon zest


Impt: Make sure that your beef shanks fit into the slowcooker as the pieces are usually quite large. If a tight fit may need more than 8hrs on low and enough liquid to just cover the meat.

Chop the onion, carrot, and celery to make a sofrito or mirepoix. (These are the basic aromatics for soups or stews ususlly in the ratio of 2:1:1).

Set a heavy pot or pan over a high heat, and add the oil. Coat the meat with the seasoned flour. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside.

Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest, and sage to the pan and cook for a few minutes more.

​Turn up the heat then add the wine to the pan. Let it boil until the wine has reduced by half. Pour in the stock and bring to a simmer.

Transfer to a slowcooker or crockpot. Cover and let cook on low for about 8 hrs or until it is tender enough to cut with a spoon. 

I served my beef shanks with grated lemon zest over cauliflower rice butter-poached-cod-on-a-bed-of-cauliflower-rice.html

Note: Always cook with the wine you would want to drink. Here I used a robust Montepulciano D'Abruzzo. Slow cooking a cheaper cut of meat with good ingredients transforms it into a gourmet meal

Tip:
(If you need to go to work and want this delicious meal waiting for when you return, you can prep it all the night before, till the slowcooker part and put it in the refrigerator overnight. Remove from refrigerator in the morning and set it in your slowcooker). You'll come home to amazing aromas and a gourmet meal! The cauliflower rice literally takes minutes to make.
​
Tip 2:
You can also make this stove top and braise slowly till tender.

Tip 3:
​Remove solids if you want to reduce the liquids. To thicken for gravy, stir in some cornflour mixed with a little water. I like mine as it is.

​Beef shank cut crosswise
with lovely bone marrow



         

​          dusted with seasoned flour

---

              garlic cut crosswise                       sage leaves and lemon peel                   sofrito or mirepoix

     Served with grated lemon zest                  grated cauliflower                        covered with cling film