Braised Shanks with White Beans and Winter Vegetables - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Braised Shanks with White Beans and Winter Vegetables

Prep Time: 3 Hours
Yields:
6 Servings

Comment:

Veal and beef shanks are the most flavorful of all braised meats. They can be found in the meat department of most stores year round. Serve with a side of pasta or with braised root vegetables as in this flavorful recipe.

Ingredients:

6 (1–1 and 1/2 inch) veal or beef shanks

1 cup presoaked white beans

1 cup peeled and (1-inch) diced carrots

1 cup peeled and (1-inch) diced parsnips

1 cup peeled and (1-inch) diced sweet potatoes

1 cup (1-inch) diced fingering potatoes

1 turnip, peeled and (1-inch) diced

1 jicama, peeled and (1-inch) diced

1 cup flour

salt and black pepper to taste

granulated garlic to taste

1/2 cup bacon fat

2 cups diced onions

1 cup diced celery

1 cup diced green bell peppers

1/2 cup diced red bell peppers

1/2 cup diced yellow bell peppers

12 cloves garlic, sliced

1 (10-ounce) can ROTEL

2 cups Pinot Noir or dry red wine

1 quart beef stock

1/4 cup chopped parsley

1 tbsp grated lemon zest

Method:

Using kitchen twine, tie each shank to the bone. In a large mixing bowl, combine flour, salt, black pepper and granulated garlic. Dust shanks in seasoned flour mixture, turning to coat and shaking off all excess flour. In a large Dutch oven, heat bacon fat over medium-high heat. Brown shanks well on all sides long and slow, taking care not to burn the bacon fat. Remove and set aside. In the same pot, saute onions, celery, bell peppers and sliced garlic 3–5 minutes or until vegetables are wilted. Add ROTEL and red wine then simmer an additional 3–5 minutes. Add beef stock and bring to a rolling boil. Reduce to a simmer and return shanks to pot. Bring back to a simmer and cover. Place in oven and cook 1 hour. Remove pot from oven and add all remaining vegetables. Cover and return to oven 1 additional hour or until shanks are tender and vegetables are cooked thoroughly. In a small bowl, combine parsley and lemon zest. When ready to serve, remove twine from shanks and serve with an equal portion of vegetables and sauce. Garnish with parsley-lemon mixture.

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