Beef Shanks Red Wine Braised Recipes

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RED WINE BRAISED BEEF SHANKS



Red Wine Braised Beef Shanks image

This is a long cooking stew that is perfect for making in a pressure cooker to cut down on time. The original recipe is by Emeril Lagasse and he suggests you serve with Basil Mashed Potatoes and Sauteed Fennel and Leeks, Recipe #412931. I must say, the flavor combination is extremely pleasing. Included are both the stove top cooking method as well as the adaptation for the pressure cooker.

Provided by threeovens

Categories     Stew

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 20

3 tablespoons vegetable oil
3 lbs beef shanks
1 tablespoon emeril's creole seasoning (Bayou Blast)
2 large onions, finely chopped
2 celery ribs, finely chopped
2 large carrots, finely chopped
1/2 lb mushroom, stems trimmed
8 garlic cloves, minced or 2 tablespoons minced garlic
3 bay leaves
8 sprigs fresh thyme
2 sprigs fresh rosemary
2 1/2 cups dry red wine
3 tablespoons tomato paste
1 (15 ounce) can crushed tomatoes
2 cups beef stock
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat a large Dutch oven over medium high heat.
  • Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
  • Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
  • Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
  • Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
  • Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
  • Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
  • Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
  • Taste and adjust seasonings and serve.
  • NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).

Nutrition Facts : Calories 936.1, Fat 44.8, SaturatedFat 14.5, Cholesterol 149.7, Sodium 1845.5, Carbohydrate 28.8, Fiber 5.4, Sugar 12.6, Protein 76.2

RED WINE-BRAISED BEEF SHANKS RECIPE



Red Wine-Braised Beef Shanks Recipe image

Beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.

Provided by Daniel Gritzer

Categories     Dinner     Entree     Mains

Time 4h

Yield 6

Number Of Ingredients 12

6 beef hindquarter shanks (about 1 1/2 inches thick and 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 large yellow onions, diced
6 medium carrots, diced
12 medium cloves garlic, minced
6 cups dry red wine
4 sprigs thyme
2 bay leaves
1 teaspoon soy sauce
Hot water or chicken stock, as needed
Minced parsley, for serving

Steps:

  • Preaheat oven to 300°F. Season shanks 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 shanks and cook until browned on both sides, about 5 minutes per side. Transfer shanks to a platter.
  • Lower heat to medium-high and add onion, carrot, and garlic and cook, stirring, until softened, about 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 shanks in cooking liquid so that they are almost mostly but not completely submerged; pour any accumulated juices from shanks into the roasting pan. Cut out a piece of parchment paper about the size of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise until shanks are tender, about 3 hours.
  • Discard parchment 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.
  • 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.

Nutrition Facts : Calories 730 kcal, Carbohydrate 23 g, Cholesterol 178 mg, Fiber 4 g, Protein 80 g, SaturatedFat 7 g, Sodium 926 mg, Sugar 8 g, Fat 24 g, ServingSize Serve 6, UnsaturatedFat 0 g

RED WINE BRAISED CENTER-CUT BEEF SHANKS



Red Wine Braised Center-Cut Beef Shanks image

Make and share this Red Wine Braised Center-Cut Beef Shanks recipe from Food.com.

Provided by Potagekempcc

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

4 beef shanks (Center Cut 8 oz. each)
1/4 cup extra virgin olive oil
2 teaspoons fine sea salt
2 teaspoons fresh ground black pepper
2 cups brown onions (Chopped)
1 cup carrot (Chopped)
3 tablespoons garlic (Chopped)
2 cups merlot (Repertoire)
6 cups beef stock
3 cups roma tomatoes (Chopped)
2 tablespoons tomato paste
3 bay leaves
2 sprigs lemon thyme
2 sprigs fresh parsley
3 sprigs fresh rosemary
2 sprigs winter savory (Fresh)
4 juniper berries
4 black peppercorns
1 lb egg noodles

Steps:

  • In a braising pan heat 3-tablespoons olive oil, onions, carrots and saute until tender. Add garlic and saute for a minute.
  • In a bowl add olive oil, sea salt, black pepper and wisk. Toss beef shanks one at a time in oil.
  • Place 2 beef-shanks in braising pan and sear on both sides, remove from pan and set aside. Sear remaining beef shanks and place all beef- shanks into the pan.
  • Add 1/2 cup Merlot wine and reduce wine by one-half.
  • Add beef stock, tomatoes, tomato paste, bring to a full boil and reduce to simmer.
  • Place fresh herbs, juniper berries, peppercorns in cheesecloth, tie with string and place in pan. Place a tight fitting lid over pan and braise 1 1/2 to 2 hours or until beef is tender.
  • Remove beef-shanks and hold warm. Strain beef stock and cook egg noodles in beef stock until tender.
  • Divide noodles into warm bowls and place 1 Center-Cut Beef Shank on top. Add beef broth and garnish with fresh chopped parsley.
  • Chef's Note: Use a good quality Repertoire Wine2006 2006; Harmony Cellars, Paso Robles, Calif.

RED WINE-BRAISED BEEF SHANKS WITH MUSHROOMS AND BASIL-MASHED POTATOES



Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 6h

Yield 4 servings

Number Of Ingredients 44

3 tablespoons vegetable oil
Basil Mashed Potatoes, recipe follows
4 (1-inch thick) "soup cut" beef shanks, about 3 pounds total
Sauteed Fennel and Leeks, recipe follows
1 tablespoon Essence, recipe follows
2 large onions, finely chopped
2 ribs celery, finely chopped
2 large carrots, finely chopped
1/2 pound button mushrooms, stems trimmed
8 cloves garlic, minced, or 2 tablespoons minced garlic
3 bay leaves
8 sprigs thyme
2 sprigs rosemary
2 1/2 cups dry red wine
3 tablespoons tomato paste
1 (15-ounce) can crushed tomatoes
2 cups beef stock
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 teaspoon crushed red pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 pounds baking potatoes, peeled and cut into 1-inch cubes
1 1/2 teaspoon salt
4 tablespoons butter
1/2 cup milk
2/3 cup sour cream
Freshly ground black pepper
1/2 cup chopped basil
2 tablespoons olive oil
1 bulb fennel, top removed, cored and sliced thinly
1 large leek, greens removed, cleaned and sliced into 1/2-inch pieces
Salt
Freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter

Steps:

  • In a large Dutch oven, heat vegetable oil over high heat until very hot.
  • Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
  • Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
  • Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
  • Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
  • 4 servings
  • Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.

BRAISED BEEF SHANKS



Braised Beef Shanks image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 cup oil, for frying
3 tablespoons olive oil
1 cup flour
4 each beef shanks, about 6 ounces each
Salt and black pepper
2 cups medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
4 large parsnips, top skin removed and peeled into thin strips

Steps:

  • Preheat the oil to 350 degrees F in the fryer.
  • In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.

BRAISED BEEF SHANK WITH WINE AND TARRAGON



Braised Beef Shank with Wine and Tarragon image

Was at the grocery store and beef shanks were on sale, brought it home and this was the result.

Provided by zuklaak

Categories     Main Dish Recipes

Time 5h25m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
  • Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
  • Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 12.9 g, Cholesterol 79.4 mg, Fat 21.8 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 449.1 mg, Sugar 6.3 g

PRESSURE-COOKER WINE-BRAISED BEEF SHANKS



Pressure-Cooker Wine-Braised Beef Shanks image

I adapted this from a slow-cooker recipe to one that takes about 2 hours start to finish, using a pressure cooker. Served over egg noodles or rice, it reminds me of Grandma's house. -Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

3 beef shanks (14 ounces each)
1 teaspoon salt
1 teaspoon canola oil
1 small onion, chopped
1 medium carrot, chopped
1 medium green pepper, chopped
1 cup dry red wine or beef broth
1 cup beef broth
1 lemon slice
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon., Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 592mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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Servings 8
Published 2013-05-17
Total Time 4 hrs 30 mins
  • In a large roasting pan or 2-gallon resealable plastic bag, combine the wine, port, garlic, celery, carrots, onion, thyme and bay leaf. Add the beef shanks and turn to coat with the marinade.
  • Preheat the oven to 300°. Remove the shanks from the marinade and pat dry. Strain the marinade into a bowl, reserving the vegetables and marinating liquid.
  • In each of 2 large skillets, heat 1 tablespoon of the oil until shimmering. Season the shanks with salt and pepper and add 4 to each skillet. Cook over high heat until browned, 3 minutes per side.
  • Add the remaining 2 tablespoons of oil to the skillets. Divide the vegetables between the skillets and cook over moderate heat, stirring, until starting to brown, about 4 minutes.
  • Braise the shanks for 2 1/2 hours, until just tender. Uncover and braise for 30 minutes longer, until the shanks are glazed on top. Using a spatula, transfer the shanks to a large rimmed baking sheet; cover with foil.
  • Strain the braising liquid through a coarse sieve set over a large saucepan, pushing the vegetables through as much as possible. Skim the fat off the sauce and boil the sauce over high heat until reduced to 4 cups, about 35 minutes.
  • Return the shanks to the roasting pan and pour the sauce over and around them. Cover with foil and simmer over moderate heat for a few minutes to rewarm the shanks.


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2021-02-17 Traditionally Ossobuco or Osso Buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished. Today though, we are going to make it with Beef Shanks & veggies in red wine – Melbec and broth. The marrow in the hole in the bone, a prized delicacy, is the defining feature of ...
From gastrogurukitchen.com


33 BRAISED MEAT RECIPES TO TURN A HOUSE INTO A HOME - SAVEUR
2018-01-24 A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef ...
From saveur.com


BRAISED BEEF SHORT RIBS IN RED WINE SAUCE - RECIPETIN EATS
2019-02-06 Sprinkle beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
From recipetineats.com


OVEN BRAISED BEEF SHANKS WITH RED WINE | RECIPE | BEEF SHANK, …
Apr 29, 2018 - A savory red wine broth flavors these budget-friendly slow-braised beef shanks. Apr 29, 2018 - A savory red wine broth flavors these budget-friendly slow-braised beef shanks. Apr 29, 2018 - A savory red wine broth flavors these budget-friendly slow-braised beef shanks. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


BEEF SHANK BRAISED IN RED WINE - DISCOVERY COOKING
2015-12-07 This recipes comes off with flavors a lot like beef Bourguignon, mainly due to using a light dry red wine and plenty of thyme and rosemary. It’s easy enough to adjust for a different flavor profile and, strictly speaking, you could omit the wine in favor of more stock. One things that’s fun is to garnish the plates with a slice of bacon candy. It’s a nice touch. Beef Shank …
From discoverycooking.com


PORT WINE BRAISED BEEF SHANK RECIPE - UNCLE JERRY'S KITCHEN
Place a large dutch oven or stock-pot with a tight fitting lid over medium high heat. Season both sides of beef generously with salt and pepper. Add 2 tbsp. olive oil to pot and swirl to coat. Place Beef shank in pan and cook for 2-4 minutes per side, or until a deep, rich crust is formed. Toss in onions, garlic and Italian seasoning.
From unclejerryskitchen.com


RED WINE-BRAISED VENISON SHANKS | MEATEATER COOK
2020-02-11 Return the shanks to the pot and deglaze with red wine and stock. The braising liquid should come a third to halfway up the pot. If it doesn’t, add more stock or wine. Drop in the fresh herbs and cover the Dutch oven with a lid. Transfer to the oven. Cook for 5 to 7 hours, or until the shanks are fork tender.
From themeateater.com


LAMB SHANKS BRAISED IN RED WINE RECIPE - THE SPRUCE EATS
2021-05-27 6 pounds lamb shanks, about 6 shanks, excess fat removed. 1/4 cup canola oil, or vegetable oil. 1 1/2 cups red wine, divided. 5 garlic cloves, slightly crushed. 2 medium celery ribs, chopped. 1 large carrot, peeled and chopped. 1 large onion, chopped. 1 cup canned diced tomatoes, liquid included. 5 cups beef stock, or lamb stock.
From thespruceeats.com


BRAISED BEEF SHANK WITH RED WINE REDUCTION
Place the shanks back into the pot. Pour the remaining wine and water into the pot. Bring the mixture to a boil, and then turn dow the heat to a low-medium heat, or until the liquid hits a low simmer. Place the lit on the pot and let cook for 4-5 hours, or until the meat is fork tender. Once tender, remove the meat from liquid.
From crowdcow.com


RED WINE BRAISED LAMB SHANKS - BASIL AND BUBBLY
2021-04-01 Bring everything to a boil, reduce the heat to a simmer, cover, and simmer for 2.5 hours. To cook in the oven, cover the pot and bake at 350 F for 2.5 hours. After cooking, remove shanks from pot. Strain the vegetables out of the sauce, discard the vegetabls, and return the sauce to pan. Crank the heat back up to medium high and cook uncovered ...
From basilandbubbly.com


RED WINE-BRAISED BEEF RECIPE | MYRECIPES
Add wine, vinegar, and agave; simmer 10 minutes or until liquid is almost gone. Add stock; bring to a simmer. Step 5. Return beef to pan. Spoon vegetables over beef; simmer 5 minutes. Cover and braise at 325° for 3 hours, basting every 30 minutes. Step 6.
From myrecipes.com


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