We bought a quarter of a grass fed beef last week, and I asked the guy to make sure to include soup bones. Turns out no one else wanted any, so I now have a bunch. I was expecting, well - bones. What I got was a dozen packages of meaty beef shanks. Since today was stupidly cold here in the sunny South, a braised beef of some sort seemed like a great plan. (Currently 30F, windy, and on the way to a low of 20F - completely unacceptable.)
I pulled from several recipe ideas for braised beef, osso bucco, white bean stew, and came up with this.
The shanks were Salted and the browned in the Dutch oven, followed by sautéing a mix of onion, carrot, celery, and garlic. I deglazed the pan with chardonnay, and then added chicken stock to stretch the braising liquid. The veggies went back in the pot first. With some insight from fzxdoc (thanks, Kathryn!), Rancho Rordo Royal Corona got a 15 minute boil and then on top of the veg. Beef shanks next, followed by fresh rosemary, thyme, and flat leaf parsley. I forgot to add drained diced tomatoes with the veg, so they ended up on top. (No pic - not pretty!).
Because my wife had bread and Turkish soft bagels in the oven (no idea - it's something I can't read in Cyrillic alphabet!), I kept the pot on a slow stove top simmer for an hour. It went in the oven for 5 more hours at 300. I ended up adding stock and wine a couple times to make up forost liquid to the beans.
The shanks were gloriously tender and really flavorful. The beans were like pillow beefy orbs of goodness, and the aromatics did the aromatic thing. The gremolata with toasted bread crumbs, garlic, lemon zest, and garlic add a zesty crunch that unexpectedly was awesome.
It turned out really well, but next time I'd put the beans down first so they are covered with liquid as much as possible. I should have added probably at least another cup or two along the way - they were almost all deliciously creamy beans but a few were not. Royal Corona are awesome. I will absolutely make this again with a few tweaks.
I pulled from several recipe ideas for braised beef, osso bucco, white bean stew, and came up with this.
The shanks were Salted and the browned in the Dutch oven, followed by sautéing a mix of onion, carrot, celery, and garlic. I deglazed the pan with chardonnay, and then added chicken stock to stretch the braising liquid. The veggies went back in the pot first. With some insight from fzxdoc (thanks, Kathryn!), Rancho Rordo Royal Corona got a 15 minute boil and then on top of the veg. Beef shanks next, followed by fresh rosemary, thyme, and flat leaf parsley. I forgot to add drained diced tomatoes with the veg, so they ended up on top. (No pic - not pretty!).
Because my wife had bread and Turkish soft bagels in the oven (no idea - it's something I can't read in Cyrillic alphabet!), I kept the pot on a slow stove top simmer for an hour. It went in the oven for 5 more hours at 300. I ended up adding stock and wine a couple times to make up forost liquid to the beans.
The shanks were gloriously tender and really flavorful. The beans were like pillow beefy orbs of goodness, and the aromatics did the aromatic thing. The gremolata with toasted bread crumbs, garlic, lemon zest, and garlic add a zesty crunch that unexpectedly was awesome.
It turned out really well, but next time I'd put the beans down first so they are covered with liquid as much as possible. I should have added probably at least another cup or two along the way - they were almost all deliciously creamy beans but a few were not. Royal Corona are awesome. I will absolutely make this again with a few tweaks.
Attached Files
..no liquids added, just never patted them dry
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