Braising beef involves searing the beef at a high temperature, then finishing in the oven by cooking and simmering the beef in a rich sauce for a period of time. This adds a lot of flavor to the beef and it can soften even the toughest beef cuts. Let your home fill up with the delicious scent of this deliciously braised beef shank and vegetables. Here is the recipe and Preparation.
Ingredients
Coconut oil
Sea salt
Ground black pepper
4 pounds of beef shanks
3 medium potato’s
1 cup baby carrot
1 large sweet onion,
5 diced garlic cloves
1 cups of dry white wine or 1/2 cup apple cider vinegar
1 Tablespoons tomato paste
2 tablespoons of flour
sprigs of fresh thyme
2 bay leaves
1 stock cube
½ teaspoon dry rosemary
1 tablespoon tomato paste
Spring onions for garnishing
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Season the shanks on both sides with sea salt and ground black pepper
Pour flour into a mixing bowl and dredge the shanks. Be sure they are well coated on all sides.
In a large frying pan over medium heat, melt the coconut oil to cover the bottom of the pan.
Place two to three of the shanks in the pan and brown them. cook for approximately five minutes. Add more coconut oil as needed.
After the beef shanks are browned, place them in a bowl and set aside.
Add the onion,garlic, stock cube, potato and carrot to the same pan used for the beef shanks and reduce heat to medium. While Cooking, stir occasionally until vegetables begin to soften. This should take about 5-6 minutes. Stir in tomato paste, garlic, and dried oregano and cook 1 minute more. Add wine and stir, loosen up all the browned bits on the bottom of the pan. Cook till it begins to simmer.
Pour the contents of the pan over the beef shanks then add thyme, rosemary and bay leaves. Cover and place in the oven and Roast, basting regularly. Cook till the meat is tender and pulls easily from the shank’s bone. This should take about 3 hours.
Serve your braised beef shank with brown rice or eat it on its own.
