This hearty red wine braised beef shank uses a center cut shank that's been Frenched to expose the bone for presentation making one of the most sexy savory meals you've ever tasted.
4.5lbBone-in beef shankalso known as Thors Hammer, Volcano cut beef shank, where the bone has been trimmed and exposed.
1tbspSalt
3Carrotsroughly chopped
1Onionroughly chopped
7Garlic clovesminced
1tspPepper
1tbspGirlCarnivore Over Easy
2tbsptomato paste
2cupsRed Wine
5 to 6thyme sprigs
2 to 3rosemary sprigs
To Garnish
1tspParsley minced
1/2tsplemon zest
1/2tspminced thyme
salt and pepper
Instructions
Prep the Oven
Lower the oven rack to the lower mid level and preheat the oven to 300 degrees F.
Prep the beef shank:
If the shank has excessive fat or exposed silver skin, trim it as needed. Secure with butcher's twine along the circumference of the shank to help it retain it’s shape and not fall apart while cooking.
Season the beef liberally on all sides with salt.
Preheat a large dutch oven over medium heat and add canola oil to the pot.
Place the beef shank in and sear on all sides, using tongs to rotate the shank as needed. About 7 to 10 minutes.
Set aside.
Reduce the heat to medium and add carrots, onion, garlic, tomato paste, salt, and GirlCarnivore Over Easy spice blend to the pan.
Deglaze the pan by pouring a little wine in, using caution as it will bubble and steam at this point. Using a wooden spoon, scrape up any browned bits on the bottom. Slowly add the remaining wine and bring to a simmer.
Tie the rosemary and thyme sprigs together and add them to the pot.
Remove from heat.
Braise the beef shank:
Add shank back to pot. Because of the long bone, it may protrude from the pot. Consider wrapping the bone in foil to prevent over-browning. If the lid of your Dutch Oven wont fit with the beef bone, tent the whole thing with foil to cover.
Cook for 2 to 3 hours, covered, until the meat reaches an internal temperature of 195 degrees F, occasionally rotating the meat to evenly cook all sides and basting it with the red wine sauce.
Rest and Serve:
Carefully remove the pot from the oven and using tongs, set the beef shank on a cutting board, tenting with foil to rest.
Carefully remove the rosemary and thyme from the red wine sauce. Shred the beef from the bone and ladle the red wine sauce over top, or serve large chunks individually with a knife and fork to allow individuals to cut.
Garnish with a pinch of fresh thyme sprigs, lemon zest, salt, and freshly ground black pepper to serve.
Notes
This beef shank is wonderful paired with classic polenta, creamy mashed potatoes, or risotto. To keep it keto, we served it with roasted parsnip or cauliflower puree.When the beef is resting, you can add additional blanched carrots to the sauce, if needed, brighter color and texture for serving.This recipe works with traditional cross cut shanks, oxtails, and traditional osso buco cut as well. We recommend a digital meat thermometer to check the internal temp of the meat to make sure it has cooked properly. If the bone is too tall for your Dutch oven, tent the lid with foil as it cooks.