Savory Red Wine-Braised Beef Shanks
Indulge in this robust Savory Red Wine-Braised Beef Shanks, a culinary masterpiece that marries tender, slow-cooked beef with rich, savory flavors. This dish is perfect for a cozy evening or a special occasion, transforming simple ingredients into a gastronomic delight. The beef shanks are expertly seasoned and braised in a harmonious blend of dry red wine, fresh herbs, and aromatic vegetables, resulting in a deep, succulent flavor that’s sure to impress. With the convenience of a pressure cooker or the traditional method, this stew allows you to experience the comfort of a warm, hearty meal any time. Serve it alongside creamy Basil Mashed Potatoes and perfectly sautéed Fennel and Leeks for the ultimate dining experience.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
vegetable oil
3 tablespoons (heated in a pot)
beef shanks
3 lbs (well-seasoned)
Emeril's Bayou Blast seasoning
1 tablespoon (for seasoning the beef)
onions
2 large (finely chopped)
celery ribs
2 (finely chopped)
carrots
2 large (finely chopped)
mushrooms
1/2 lb (stems trimmed)
garlic cloves
8 (minced)
bay leaves
3 (whole)
fresh thyme
8 sprigs (whole)
fresh rosemary
2 sprigs (whole)
dry red wine
2 1/2 cups (for braising)
tomato paste
3 tablespoons (added for flavor)
crushed tomatoes
1 (15-ounce) can (for added richness)
beef stock
2 cups (to braise the beef)
fresh basil
1/4 cup (chopped)
fresh parsley
1/4 cup (chopped)
crushed red pepper flakes
1/4 teaspoon (for heat)
salt
1 1/2 teaspoons (to taste)
fresh ground black pepper
1/4 teaspoon (to taste)
Instructions
1
In a large Dutch oven over medium-high heat, warm the vegetable oil until shimmering.
2
Season the beef shanks generously with Emeril's Bayou Blast seasoning. Sear the shanks in the hot oil for about 3-4 minutes on each side until well-browned. If you are using a pressure cooker, you can sear the meat in a large skillet and then transfer it later.
3
Once browned, remove the beef shanks and set them on a plate. In the same pot (or skillet), add the finely chopped onions, celery, carrots, and mushrooms. Sauté these vegetables, stirring occasionally, until they are soft and starting to caramelize, which should take about 10 minutes.
4
Introduce the minced garlic, bay leaves, thyme, and rosemary to the pot. Cook for an additional 2 minutes, allowing the spices to release their aromatic qualities.
5
Pour in the dry red wine, stirring vigorously to deglaze the pot and scrape up any brown bits stuck to the bottom. If you're using a pressure cooker, pour everything you just cooked into the pressure cooker at this point.
6
Add the tomato paste, crushed tomatoes, and beef stock, stirring to combine. Then, incorporate the fresh basil, parsley, crushed red pepper flakes, salt, and pepper. Mix everything thoroughly.
7
Return the browned shanks and any accumulated juices back into the pot or pressure cooker. Cover and bring the mixture to a gentle boil.
8
If using the Dutch oven, lower the heat and let it simmer for 5 hours, stirring occasionally. For the pressure cooker, lock the lid and cook on high pressure for 1.5 hours.
9
Once cooked, adjust the seasonings to taste and serve hot, ideally accompanied by Basil Mashed Potatoes and sautéed fennel and leeks.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Red Wine-Braised Beef Shanks?
It is a robust slow-cooked dish featuring tender beef shanks braised in dry red wine, fresh herbs, and aromatic vegetables.
How much beef is required for this recipe?
You will need 3 lbs of well-seasoned beef shanks.
What is used to season the beef?
The beef is seasoned with 1 tablespoon of Emeril's Bayou Blast seasoning.
How long does it take to cook in a Dutch oven?
In a Dutch oven, the beef shanks should simmer for 5 hours.
Can I use a pressure cooker for this recipe?
Yes, you can cook it on high pressure for 1.5 hours in a pressure cooker.
What type of wine is recommended?
The recipe calls for 2.5 cups of dry red wine.
How many garlic cloves are used?
The recipe uses 8 minced garlic cloves.
What vegetables are included in the braise?
The aromatic base includes onions, celery, carrots, and mushrooms.
What are the recommended side dishes?
It is ideally served with Basil Mashed Potatoes and sautéed fennel and leeks.
How long should I sear the beef shanks?
Sear the shanks in hot oil for about 3-4 minutes on each side until well-browned.
What type of oil is used for searing?
Use 3 tablespoons of vegetable oil for searing the meat.
How do I prepare the mushrooms?
Use 1/2 lb of mushrooms with the stems trimmed.
How many bay leaves are needed?
The recipe requires 3 whole bay leaves.
What fresh herbs are added to the pot?
Fresh thyme, rosemary, basil, and parsley are all used for flavoring.
How much beef stock is needed?
You will need 2 cups of beef stock to braise the beef.
Does the recipe include tomato paste?
Yes, 3 tablespoons of tomato paste are added for richness.
What size of crushed tomatoes is required?
The recipe calls for one 15-ounce can of crushed tomatoes.
Is there any spice in this dish?
Yes, it includes 1/4 teaspoon of crushed red pepper flakes and Emeril's Bayou Blast.
How long should the vegetables be sautéed?
Sauté the onions, celery, carrots, and mushrooms for about 10 minutes until soft.
How do I deglaze the pot?
Pour in the dry red wine and scrape up any brown bits stuck to the bottom of the pot.
How much fresh basil should I use?
Use 1/4 cup of chopped fresh basil.
How much fresh parsley should I use?
Use 1/4 cup of chopped fresh parsley.
How much salt is in the recipe?
The recipe uses 1.5 teaspoons of salt, or you can season to taste.
How many sprigs of thyme are needed?
The recipe requires 8 whole sprigs of fresh thyme.
How many sprigs of rosemary are used?
Use 2 whole sprigs of fresh rosemary.
What is the first step in the instructions?
Warm the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
What should I do after browning the meat?
Remove the shanks to a plate and sauté the vegetables in the same pot.
How long do I cook the garlic and herbs before adding wine?
Cook the garlic, bay leaves, thyme, and rosemary for 2 minutes.
What is the serving size for this recipe?
The serving size is not specified, but the recipe uses 3 lbs of beef shanks.
Who is the chef associated with the seasoning used?
The seasoning used is Emeril's Bayou Blast, associated with Emeril Lagasse.