Beef Shanks with Vegetables
Ingredients
- 1 Tablespoon Canola Oil
- 13 cups Flour ⓘ
- 1/4 teaspoons Salt ⓘ
- 1/4 teaspoons Black Pepper ⓘ
- 2 pounds Beef Shanks ⓘ
- 1 Large Yellow Onion, Coarsely Chopped ⓘ
- 4 cloves Garlic, Sliced ⓘ
- 4 Carrots, Sliced In Thirds ⓘ
- 8 ounces, weight Mushrooms, Quartered ⓘ
- 1/2 teaspoons Salt ⓘ
- 1/2 teaspoons Black Pepper ⓘ
- 18 teaspoons Dried Sage ⓘ
- 3/4 cups Merlot ⓘ
Instructions
- 1.
- Preheat the oven to 300 F. Heat a large Dutch oven with the canola oil over medium-high heat on the stove top.
- While the pan becomes hot, combine the flour and the first listed amounts of salt and pepper in a shallow dish.
- Place each of the beef shanks into the flour mixture, shaking the excess off each side.
- Once the oil is hot, place the floured beef into the pan.
- Allow the meat to brown before turning, approximately 3 minutes.
- Turn and allow to sear for another 3 minutes.
- Remove meat from the pan and set aside.
- 2.
- Toss the onion, garlic, carrots, mushrooms and remaining seasonings into the pan.
- Use a wooden spoon to scrape the browned bits from the bottom of the pan.
- Allow the vegetables to cook for 5 minutes, stirring occasionally.
- 3.
- Then pour in the Merlot and stir to de-glaze the bottom of the pan.
- All of the flavor on the bottom needs to be worked up and made part of the broth.
- Add the water.
- 4.
- Return the meat to pan, pressing to partially submerge.
- 5.
- Cover pot and bake in the preheated 300 F oven for 2 hours.
- 6.
- Remove from the oven and add the frozen peas.
- Cover and return to the oven for 30 minutes.
- Remove pot from oven.
- 7.
- Carefully remove the bones from the pot, scraping the marrow into the broth.
- Using your spoon, gently break the tender meat into bite-sized pieces.
- 8.
- Serve over your choice of rice, mashed potatoes, mashed cauliflower, or mashed parsnips.
Nutrition & Diet Analysis (per serving)
812
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).