Beef Shank Chimichurri Sandwich

Ingredients

• 3.75 lb bone-in beef shanks (Bone-in; source gives a range of 3.5–4 lb.)
• salt (For seasoning shanks, and to taste in marrow cream and onion strings.)
• black pepper (For seasoning shanks, and to taste in marrow cream and onion strings.)
• flour (For dusting the shanks; additional measured flour is listed for the onion strings.)
• 2 tbsp olive oil (For searing the shanks.)
• 1 onion (Chopped; for braising vegetables.)
• 2 carrots (Chopped.)
• 2 celery stalks (Chopped.)
• 5 garlic cloves (Smashed; for braising.)
• 2 tbsp tomato paste
• 0.5 cup white wine
• 3 cup beef stock (Check ingredients if avoiding allergens.)
• 1 tbsp Worcestershire sauce (Check ingredients; traditional versions may contain fish and gluten.)
• 2 thyme sprigs
• 1 rosemary sprig
• 1 bay leaf
• 3 tbsp cooked bone marrow (Reserve from the shanks; cool before mashing. The source does not specify how much marrow to expect from the shanks.)
• 0.5 cup sour cream
• 2 tsp whole-grain mustard
• 0.5 tsp lemon juice
• horseradish (Optional; amount unspecified.)
• 1 cup parsley (Chopped.)
• 2 garlic bulbs (Minced; quantity is stated as bulbs in the source.)
• 0.25 cup red wine vinegar
• 0.5 cup olive oil (For chimichurri.)
• 1 tsp dried oregano (The source says 1 tsp each of oregano, chili flakes, and salt.)
• 1 tsp chili flakes (The source says 1 tsp each of oregano, chili flakes, and salt.)
• 1 tsp salt (For chimichurri; source says 1 tsp each of oregano, chili flakes, and salt.)
• 1 orange juice (Juice of 1 orange.)
• 1 onion (Thinly sliced; for onion strings.)
• 1 cup buttermilk (For soaking the sliced onion.)
• 0.75 cup flour (For dredging onion strings.)
• 0.25 cup cornstarch (For dredging onion strings.)
• salt (To season the onion-string dredge and sprinkle on the onions immediately after frying; amount unspecified.)
• black pepper (To season the onion-string dredge; amount unspecified.)
• frying oil (For frying; amount unspecified.)
• 4 French rolls or ciabatta (Source gives French rolls or ciabatta; use either.)
• 10 slices provolone (Source gives a range of 8–12 slices; use to taste.)
• butter (For buttering the rolls; amount unspecified.)

Steps

1. 1

   Season the beef shanks with salt and pepper, then dust them with flour, shaking off the excess.

2. 2

   Heat the 2 tablespoons olive oil in a heavy, oven-safe pot and sear the shanks. Remove them from the pot.

3. 3

   Add the chopped onion, carrots, and celery to the pot and sauté them.

4. 4

   Add the smashed garlic and tomato paste, and cook briefly with the vegetables.

5. 5

   Pour in the white wine and scrape up the browned bits to deglaze the pot.

6. 6

   Add the beef stock, Worcestershire sauce, thyme, rosemary, and bay leaf, then return the shanks to the pot.

7. 7

   Cover and braise at 325°F (165°C) for 3–4 hours, until the beef is tender.

8. 8

   Remove the shanks. Reserve marrow for the cream, then shred the beef.

9. 9

   Strain the braising liquid, skim off the fat, and reduce the liquid. Toss the shredded beef with the reduced liquid.

10. 10

    Mash the cooled marrow and mix it with the sour cream, whole-grain mustard, lemon juice, salt, and pepper. Add optional horseradish if desired.

11. 11

    Combine the parsley, minced garlic, red wine vinegar, olive oil, dried oregano, chili flakes, salt, and orange juice to make the chimichurri.

12. 12

    Soak the thinly sliced onion in buttermilk for 20 minutes.

13. 13

    Mix the flour and cornstarch with salt and pepper to season the dredge.

14. 14

    Dredge the soaked onion in the seasoned flour-cornstarch mixture.

15. 15

    Heat frying oil to 350°F (175°C) and fry the onions until golden. Salt them immediately after frying.

16. 16

    Butter the rolls and toast them.

17. 17

    Spread marrow cream on the toasted rolls, add the beef and provolone, then broil until the cheese melts.

18. 18

    Finish the sandwiches with chimichurri and onion strings.

Notes

The source does not specify how long to sear or sauté, how long to reduce the braising liquid, or how much dusting flour, frying oil, butter, salt, pepper, and optional horseradish to use. It also does not specify how to obtain or prepare the marrow beyond reserving cooked marrow from the shanks. The source says “2 minced garlic bulbs” for chimichurri; that wording is retained and may yield a very strong garlic flavor.

Nutrition per serving

• main
• sandwich
• braised
• deep-fried
• beef
• dinner