Imported from TikTok

Red Wine-Braised Beef Shank

Name: Red Wine-Braised Beef Shank
Prep time: 25 min
Cook time: 195 min
Total time: 220 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 beef shank (large); 1 bouteille red wine; 50 cl beef stock (enough to cover the meat); 1 càs tomato paste; 3 carrots (cut into large pieces); 3 celery stalks (cut into large pieces); 2 onions (cut into large pieces); 1 shallot (cut into large pieces); 2 garlic cloves; 25 g butter (cut into pieces, for finishing the sauce); fresh thyme (a little); bay leaves (a few); oil (for searing the meat); salt (to taste, for seasoning and adjusting); pepper (to taste, for seasoning and adjusting)

Recipe by @chesterfoodies @chesterfoodies · TikTok

Imported by roux julien on SeeMeCook

A beef shank slowly braised with red wine, stock, and aromatic vegetables, then coated with a strained and reduced sauce finished with butter. The slow cooking makes the meat exceptionally tender and creates a comforting dish to serve with homemade mashed potatoes.

4 servings220 minFrench

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Ingredients

1 beef shank (large)
1 bouteille red wine
50 cl beef stock (enough to cover the meat)
1 càs tomato paste
3 carrots (cut into large pieces)
3 celery stalks (cut into large pieces)
2 onions (cut into large pieces)
1 shallot (cut into large pieces)
2 garlic cloves
25 g butter (cut into pieces, for finishing the sauce)
fresh thyme (a little)
bay leaves (a few)
oil (for searing the meat)
salt (to taste, for seasoning and adjusting)
pepper (to taste, for seasoning and adjusting)

Steps

1
Season the beef shank with salt and pepper.
2
Heat oil in a Dutch oven, then sear the shank on both sides until well browned. Set the meat aside.
3
Meanwhile, cut the onions, shallot, carrots, and celery into large pieces.
4
In the same Dutch oven, add the vegetables and a little fresh thyme. Cook until browned for 5 minutes.
5
Add the tomato paste and cook for 1 minute.
6
Pour in the red wine, then add the garlic cloves and bay leaves.
7
Return the shank to the Dutch oven. Add enough stock to cover the meat.
8
Cover and simmer over low heat for 3 hours.
9
When the meat is cooked and tender, remove the shank from the Dutch oven and set it aside.
10
Strain the sauce through a chinois, then pour it back into the saucepan.
11
Bring the sauce to a boil and reduce it until it reaches the desired consistency.
12
Turn off the heat. Add a few pieces of butter and whisk well to finish the sauce.
13
Taste the sauce and adjust the seasoning with salt and pepper.
14
Return the pieces of meat to the sauce and spoon the sauce over them to reheat. Serve with homemade mashed potatoes.

Notes

The amount of wine is given as one bottle without a specified volume. The transcript does not provide a reduction time for the sauce. Homemade mashed potatoes are suggested as an accompaniment, but no recipe or quantity is provided.