Red Wine Braised Beef Shanks with Roasted Garlic Mashed Potatoes
Overview
In the realm of comforting, home-cooked meals that possess an air of sophistication suitable for a dinner party, few dishes stand out as vividly as Red Wine Braised Beef Shanks paired with the velvety smoothness of Roasted Garlic Mashed Potatoes. This recipe was inspired by a serendipitous shopping trip to a halal meat market, where the discovery of beef shanks opened the door to culinary experimentation. The delightful outcome has turned this dish into a weekly request from my husband, who insists that it graces our table more often. The depth of flavor, coupled with the rich, hearty texture of the meat, is beautifully complemented by the creamy, garlicky potatoes, making it a truly irresistible combination. Not only is this recipe adaptable for stove or oven braising, but it can also be transformed into a slow cooker version, ensuring that even the busiest of cooks can enjoy this delightful meal.
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Beef shanks (approximately 1-2 inches thick) |
| 1 | Olive oil |
| 1 | All-purpose flour |
| To taste | Salt |
| To taste | Black pepper |
| 1 teaspoon | Hot paprika |
| 1 teaspoon | Dried oregano |
| 1 | Red onion, diced |
| 1 | Celery stalk, diced |
| 2 | Carrots, diced |
| 1-2 | Parsnips, diced |
| 2 cloves | Garlic, minced |
| 3 | Bay leaves |
| 2-3 sprigs | Fresh thyme |
| 2-3 sprigs | Fresh rosemary |
| 12 oz | Baby portabella mushrooms, sliced |
| 1 bottle (750ml) | Red wine (preferably a full-bodied variety) |
| 1/4 cup | Cornstarch |
| To taste | Fresh Italian parsley, chopped |
| 3-4 | Yukon Gold potatoes, peeled and quartered |
| 1 bulb | Garlic (for roasting) |
| 1/4 cup | Butter |
| 1/3 – 1/2 cup | Half-and-half |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 787.7 |
| Total Fat | 16.5 g |
| Saturated Fat | 9.6 g |
| Cholesterol | 38 mg |
| Sodium | 1967.8 mg |
| Total Carbohydrates | 131.8 g |
| Dietary Fiber | 12.7 g |
| Sugars | 9.6 g |
| Protein | 21.4 g |
Instructions
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Prepare the Beef Shanks: If the beef shanks have a tough white membrane around the exterior, take a sharp knife and carefully slit the membrane from top to bottom all around the meat. This step is crucial to prevent the shanks from curling during the cooking process.
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Seasoning the Shanks: Generously season the beef shanks with salt and black pepper, ensuring each piece is well-coated.
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Dredging the Meat: Dredge each beef shank in the seasoned flour, making sure to coat all sides thoroughly. This will help create a lovely crust when searing.
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Searing: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Carefully place the coated beef shanks in the pot, searing each side for about 2 to 3 minutes or until they achieve a rich, brown color. This browning is essential for developing depth of flavor. Once browned, remove the shanks from the pot and set them aside on a plate.
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Sauté the Vegetables: In the same pot, add the diced red onion and sauté for about 2 minutes until it begins to soften. Season with a pinch of salt and pepper. Then add the diced celery, carrots, and parsnips, continuing to sauté for an additional minute. Stir in the minced garlic, dried oregano, fresh thyme, and rosemary, cooking for another minute to release their fragrant aromas.
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Deglazing: Carefully pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This process, known as deglazing, adds a significant amount of flavor to the braising liquid.
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Building the Braising Liquid: Once the wine has reduced slightly, add in the stock and sliced mushrooms. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
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Braising the Shanks: Return the beef shanks to the pot, nestling them into the vegetable mixture. Cover the pot and allow the shanks to braise on low heat for approximately 2 to 4 hours, basting the shanks with the sauce every 30 minutes. The meat should become tender enough to fall off the bone.
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Adjusting the Sauce: If the sauce appears too thin, create a slurry by mixing cornstarch with a bit of the braising liquid and adding it back into the pot. Stir well to combine and let it simmer until thickened.
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Preparing the Mashed Potatoes: About 30 minutes before you’re ready to serve, bring a large pot of salted water to a boil and add the quartered Yukon Gold potatoes. Cook until fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
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Roasting Garlic: While the potatoes are cooking, roast a bulb of garlic by cutting the top off, drizzling it with olive oil, wrapping it in foil, and placing it in the oven at 400°F (200°C) for about 30-40 minutes, or until soft. Squeeze the roasted garlic cloves into the potatoes.
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Mashing the Potatoes: Add butter, half-and-half (adjusting to your desired creaminess), and seasonings to the drained potatoes. Mash until smooth, incorporating the roasted garlic, and taste for seasoning, adjusting with salt and pepper as necessary.
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Plating the Dish: To serve, create a generous mound of the garlic mashed potatoes in the center of each plate. Place a beef shank beside the potatoes and ladle the rich, flavorful gravy over the top of the shank, allowing it to cascade beautifully onto the potatoes.
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Finishing Touches: Finally, sprinkle the dish with freshly chopped Italian parsley to add a touch of color and freshness before serving.
This exquisite dish, characterized by its robust flavors and inviting aromas, is sure to impress your guests and warm your heart on a chilly winter evening. Enjoy the delightful combination of tender beef, aromatic vegetables, and creamy potatoes as you gather around the table with loved ones, savoring every bite of this memorable meal.
