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Name: Braised Beef Shank
Total time: 3 h 15 min
Yield: Serves 4
Cuisine: France
Ingredients: 1.2 kg beef shank; 2 yellow onion; 3 carrot; 4 cloves garlic; 400 ml dry red wine; 500 ml beef stock; 1 tbsp tomato paste; 1 bouquet garni; 30 g butter; 2 tbsp neutral oil; 1 tsp salt; 1/2 tsp black pepper

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France3 h 15 minServes 4cooked before

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

meatvegetableotherspice & saucedairy & egg

Method

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