Red Wine Braised Beef Shanks and Garlic Smashed Potatoes
and Simply Steamed Green Beans
As I mentioned in a previous post, I got some beef shanks prepared on Friday morning (once I got them in the oven I headed outside to work), and this made Sunday dinner wonderfully easy to prepare. While I have made braised beef dishes a number of different ways, I had never before used beef shanks. Everything I had heard about shanks was that there was an additional richness obtained from the slow cooking of the bone marrow, so I really wanted to try them. This dish was super rich and delicious, but quite honestly, I can't say it was any better than if I had just used stew meat- I think there is just too much richness anyway to notice an incremental increase (and the stew meat is much easier to find at the grocery).
I served the shanks (or portions of them anyway, two of these bad boys together weighed in at 2 1/2 lbs.!), and the vegetable filled sauce over garlic smashed potatoes. To make the potatoes, just add a head of peeled garlic cloves to the potatoes before cooking, then mash them up with the potatoes. I always leave the skin on and don't even try to get out the lumps, they are so much better that way. Ben must have really been craving richness, because he requested that I add cream cheese to the potatoes as well (8oz. reduced fat); they were certainly decadent. To cut the richness a bit, I served simply steamed green beans with lemon wedges to squeeze over for the touch of acidity (I think you will find you need it).
Red Wine Braised Beef Shanks
coarse salt and fresh ground black pepper
flour for dredging
olive or canola oil
1 large onion, diced
1 lb. carrots in bite sized chunks (I used baby carrots cut in half)
1 lb. mushrooms, halved or quartered, depending on size
2 bay leaves
2 tsp. dried thyme
1 cup dry red wine
4 cups beef stock
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