Braised Beef Shanks
- Cook
- 125 min
2 lb beef shank, cut into 8 pieces
Kosher salt
Freshly ground black pepper
All-purpose flour, to coat
⅓ lb pancetta, thinly sliced
1 clove garlic, minced
2 onions, finely chopped
1 carrot, peeled, finely chopped
2 stalks celery, finely chopped
1 stalk celery, halved lengthwise, cut into 2" pieces
½ teaspoon kosher salt
3 tomatoes, peeled, seeded, coarsely chopped
1 cup white wine
1 bunch bouquet garni (thyme, bay leaf, rosemary, parsley)
2 tablespoons olive oil, divided
Garnish
Italian parsley, coarsely chopped
Season beef with salt and pepper, and lightly coat with flour. Preheat the pot over medium heat for about 2 minutes. Add 1 tablespoon of olive oil and spread it evenly. Once the oil starts to smoke, add the prepared beef and sear for about 2 minutes on each side, or until golden brown on all sides. Once seared, remove the beef from the pot.
Without washing the pot, add pancetta, garlic, and 1 tablespoon of olive oil, and sauté over low heat for 1 minute until fragrant. Add onions, carrots, and celery to the pot, sprinkle with salt, and stir once. Return the seared beef to the pot, cover, and simmer over low heat for 30 minutes.
Add tomatoes, white wine, and bouquet garni. Cover and simmer over low heat for 15 minutes. Once steam starts to escape, reduce to very low heat and continue simmering for another 75 minutes or until the beef is tender. Garnish with Italian parsley and serve.
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