Braised beef shank in red wine with tender vegetables

Ingredients

• 1400 g bone-in beef shank
• 2 pieces fresh yellow onion
• 4 pieces fresh washed carrot
• 4 cloves garlic clove
• 1 piece fresh celery stalk
• 250 g fresh white button mushroom
• 2 tbsp no-salt-added double concentrated tomato paste
• 2 tbsp T55 all-purpose wheat flour
• 50 cl full-bodied dry red wine, such as Côtes-du-Rhône
• 50 cl brown veal stock
• 2 tbsp standard refined sunflower oil
• 30 g pasteurized unsalted butter, 82% fat
• 1 piece fresh tied bouquet garni (thyme, bay leaf, parsley)
• to taste unrefined fine sea salt
• to taste black peppercorns in a grinder

Method

1. Preheat your oven to 150 °C on the conventional setting.
2. Carefully pat the bone-in beef shank slices dry with paper towels to ensure a good sear, then season each side generously with fine sea salt and freshly ground black pepper.
3. Heat the sunflower oil and half of the unsalted butter in a large cast iron Dutch oven over high heat. Add the beef shank slices in a single layer without overlapping and sear them undisturbed for a few minutes on each side, until a deep golden brown and caramelized crust forms. Transfer the meat to a shallow dish.
4. Lower the heat to medium under the Dutch oven, discard any excess rendered fat if necessary while keeping the brown bits, then add the sliced onions, thickly bias-cut carrots and celery cut into segments. Sweat the vegetables, scraping the bottom with a wooden spoon, until the onions become translucent and pliable.
5. Add the garlic cloves, crushed under your palm, and the tomato paste. Stir briskly for a minute to toast the tomato paste and mellow its raw acidity, until it releases a rich, sweet aroma.
6. Sprinkle the wheat flour over the aromatics and stir well to coat the vegetables, then cook for two minutes over low heat to lightly toast the flour without burning it.
7. Deglaze by pouring in the dry red wine in a steady stream while vigorously scraping the bottom of the Dutch oven to dissolve all the stuck-on browned bits. Bring to a rolling boil and let reduce by half uncovered to cook off the alcohol and concentrate the flavor.
8. Pour in the brown veal stock, drop in the fresh bouquet garni, then return the beef shank slices to the pot along with any accumulated juices from their dish. The braising liquid should come three-quarters of the way up the sides of the meat without covering it entirely.
9. Bring the Dutch oven to a gentle simmer on the stove, cover with the lid and slide it into the oven for three hours of slow cooking. Carefully flip the beef shank slices halfway through. The meat is ready when the tip of a knife slides in without any resistance and the flesh begins to pull away from the bone.
10. During the last thirty minutes of the beef cooking time, saute the quartered white button mushrooms in a skillet with the remaining butter over very high heat until they are deeply browned and crisp on the edges, then set aside off the heat.
11. Remove the Dutch oven from the oven, carefully take out the meat slices and keep them warm under a sheet of aluminum foil. Discard the bouquet garni. If your sauce needs more body, let it reduce uncovered for a few minutes over medium heat until it becomes glossy and coats the back of a spoon.
12. Return the beef shank and browned mushrooms to the Dutch oven to warm through and coat them in the glossy sauce. Taste and adjust the salt and black pepper, then serve directly from the cooking pot placed in the center of the table.

Nutrition

Per serving

Energy

622.3 kcal

Protein

53.51 g

Carbohydrate

17.1 g

Fat

28.44 g

Fibre

3.37 g

Calcium

72.32 mg

Iron

1.98 mg

Magnesium

59.2 mg