Braised Beef Shank

Jarret de bœuf

Ingredients12

• beef shank1.2 kg
• yellow onion2
• carrot3
• garlic4 cloves
• dry red wine400 ml
• beef stock500 ml
• tomato paste1 tbsp
• bouquet garni1
• butter30 g
• neutral oil2 tbsp
• salt1 tsp
• black pepper1/2 tsp

Method

1. Season the beef shanks with salt and pepper.
2. Brown the shanks in oil and butter over medium-high heat, then set them aside.
3. In the same pot, soften the sliced onions, carrots, and garlic.
4. Stir in the tomato paste, then add the wine and reduce by half.
5. Return the shanks to the pot, add the stock and bouquet garni, and bring to a simmer.
6. Cover and braise gently for about 2 hours 30 minutes, until the meat is fork-tender.
7. Discard the bouquet garni, skim the fat, and reduce the sauce if needed.
8. Serve the shanks with the vegetables and sauce.