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This classic recipe transforms cross-cut beef shanks into melt-in-your-mouth tender meat using a slow-braising technique with red wine, aromatic vegetables, and herbs. It is served with rich, buttery mashed potatoes and a velvety cream sauce made from the concentrated cooking juices.
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Season and sear the beef shanks until browned on both sides. → Sauté aromatic vegetables and combine with wine and bouillon broth. → Place meat and vegetables in a tray, cover tightly, and bake for 2 hours at 180°C. → Prepare creamy mashed potatoes with butter, cream, and fresh herbs. → Strain the baking juices, mix with heavy cream to make the sauce, and serve.
Season and sear the beef shanks until browned on both sides. → Sauté aromatic vegetables and combine with wine and bouillon broth. → Place meat and vegetables in a tray, cover tightly, and bake for 2 hours at 180°C. → Prepare creamy mashed potatoes with butter, cream, and fresh herbs. → Strain the baking juices, mix with heavy cream to make the sauce, and serve.
This classic recipe transforms cross-cut beef shanks into melt-in-your-mouth tender meat using a slow-braising technique with red wine, aromatic vegetables, and herbs. It is served with rich, buttery mashed potatoes and a velvety cream sauce made from the concentrated cooking juices.
Season both sides of the beef shanks generously with salt and black pepper.
Heat a pan with vegetable oil and 1 oz of butter. Dredge the beef shanks in flour and sear for about 5 minutes on each side until browned.
Remove meat. In the same pan, sauté sliced onions and minced garlic. Add chopped carrots and celery, and cook until softened.
Add chopped tomatoes, bay leaves, and additional seasoning. Stir well to combine the aromatics.
Mix concentrated bouillon paste into the boiling water, then pour into the pan followed by 1 cup of red wine.
Dredging the meat in flour before searing helps create a better crust and naturally thickens the sauce later.
Covering the tray tightly with foil is crucial to trap moisture, ensuring the meat becomes tender rather than dry.
Do not skip straining the vegetables at the end; pressing them through the sieve releases the most flavorful part of the braising liquid.
If you prefer a thicker sauce, you can simmer the strained liquid longer or add a small cornstarch slurry.
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