Savory Red Wine Braised Beef Shanks with Creamy Roasted Garlic Mashed Potatoes
This delectable dish features tender beef shanks that are slowly braised in a rich red wine sauce, creating an unforgettable flavor that will leave your guests impressed. The shanks become meltingly tender as they cook, absorbing all the aromatic herbs and savory vegetables. Paired with creamy roasted garlic mashed potatoes, this recipe transforms humble ingredients into an elegant meal perfect for special occasions or cozy family dinners. Serve with a sprinkle of fresh parsley for color and enjoy the warm, comforting flavors of home-cooked goodness. Best of all, it can be prepped in the morning and left to develop its flavors throughout the day, allowing you to relax and enjoy your time with family or friends. Enjoy with baked apples stuffed with a blend of spices, nuts, and raisins for a delightful finish.
N/A
Servings
533
Calories
22
Ingredients
Ingredients
beef shanks
4 (about 6 ounces each)
olive oil
enough to form a 1/8 inch layer in pan
flour
1 cup (seasoned with salt, black pepper, hot paprika, and oregano)
red onion
1-2 (chopped)
celery
2 stalks (diced)
carrots
2 (diced)
parsnips
2 (diced)
garlic
2 tablespoons (chopped)
bay leaves
3
fresh thyme
2 tablespoons
fresh rosemary
2 tablespoons
baby portabella mushrooms
2 pints (trimmed and quartered)
red wine
1 cup (Cabernet Sauvignon recommended)
beef stock or other dark stock
2 quarts
cornstarch
3-4 tablespoons, if necessary
Italian parsley
1/4 cup (chopped)
Yukon Gold potatoes
12 (chopped with skins on)
garlic
1 head (roasted and chopped)
butter
1/4 cup (diced)
salt and black pepper
(to taste)
rubbed sage
1-2 tablespoons (to taste)
half-and-half
1/3-1/2 cup
Instructions
1
If the beef shanks have a white membrane around them, carefully slit the membrane from top to bottom all around the meat to prevent curling during cooking.
2
Season the beef shanks generously with salt and black pepper on all sides.
3
In a shallow dish, combine flour with salt, black pepper, hot paprika, and oregano. Dredge each beef shank in the seasoned flour, ensuring they are fully coated.
4
In a large heavy pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Sear the beef shanks for 2-3 minutes on each side, or until they are nicely browned all over. Remove the shanks and set them aside.
5
Add chopped red onion to the pot and sauté for about 2 minutes until softened. Season with salt and pepper.
6
Add diced celery, carrots, and parsnips to the pan, continuing to sauté for an additional minute. Season again with salt and pepper.
7
Stir in chopped garlic, bay leaves, fresh thyme, and rosemary, cooking for an additional minute until fragrant.
8
Deglaze the pan with red wine, scraping up any browned bits from the bottom and sides of the pot for extra flavor.
9
Add the beef stock and quartered baby portabella mushrooms to the pot, stirring to combine. Bring the liquid to a boil, then reduce the heat to a simmer.
10
Return the seared beef shanks to the pot, ensuring they are submerged in the liquid. Cover the pot and let it simmer gently for 2-4 hours, basting the shanks occasionally. The meat should become tender and nearly fall-off-the-bone.
11
Optionally, you can transfer the covered pot to a 300°F (150°C) oven during the last part of cooking for even more tenderness.
12
About 30 minutes before serving, prepare the roasted garlic mashed potatoes. Boil the chopped Yukon Gold potatoes until fork-tender, then drain.
13
In a mixing bowl, combine the boiled potatoes with roasted garlic, diced butter, and half-and-half. Mash until smooth and creamy, adjusting the consistency with additional half-and-half if necessary. Season with salt, black pepper, and rubbed sage to taste.
14
To serve, create a generous mound of garlic mashed potatoes in the center of each plate, placing a warm beef shank beside the potatoes. Spoon the flavorful gravy over the meat and potatoes, and sprinkle with freshly chopped parsley for garnish. Enjoy!
Nutrition Information
30
Fat
42
Carbs
27
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The recipe uses four beef shanks, approximately 6 ounces each.
How should I prepare the beef shanks before seasoning them?
If the beef shanks have a white membrane around them, you should carefully slit it from top to bottom all around the meat to prevent curling during cooking.
What ingredients are in the seasoned flour dredge?
The flour is seasoned with salt, black pepper, hot paprika, and oregano.
How long should I sear the beef shanks?
Sear the beef shanks in olive oil for 2-3 minutes on each side until they are nicely browned.
What vegetables are included in the braising base?
The recipe includes chopped red onion, diced celery, carrots, and parsnips.
Which fresh herbs are used for the braising liquid?
The aromatic herbs used are bay leaves, fresh thyme, and fresh rosemary.
What type of red wine is recommended for deglazing?
A Cabernet Sauvignon is recommended for deglazing the pan.
What kind of mushrooms are added to the pot?
The recipe calls for two pints of quartered baby portabella mushrooms.
How long does it take to braise the beef shanks on the stove?
The beef shanks should simmer gently for 2 to 4 hours until the meat is tender and nearly fall-off-the-bone.
Can I finish cooking this dish in the oven?
Yes, you can transfer the covered pot to a 300°F (150°C) oven during the last part of cooking for even more tenderness.
What kind of potatoes are best for the mashed potatoes?
Yukon Gold potatoes are used in this recipe for their creamy texture.
Should I peel the potatoes for the mash?
No, the recipe suggests chopping the Yukon Gold potatoes with the skins on.
How is the garlic prepared for the mashed potatoes?
A whole head of garlic should be roasted and then chopped before being mashed into the potatoes.
What dairy products are needed for the mashed potatoes?
The recipe uses diced butter and 1/3 to 1/2 cup of half-and-half.
What specific herb is added to season the mashed potatoes?
Rubbed sage is used to season the mashed potatoes to taste.
How do I thicken the gravy if it is too thin?
If necessary, you can use 3-4 tablespoons of cornstarch to thicken the sauce.
What is the suggested garnish for this dish?
The dish is garnished with freshly chopped Italian parsley.
How is the dish served?
Create a mound of mashed potatoes in the center of the plate, place a beef shank beside it, and spoon the gravy over both.
What are the nutritional values per serving?
Each serving contains approximately 533 calories, 30g of fat, 42g of carbohydrates, and 27g of protein.
Can this meal be prepared for a dinner party?
Yes, it is described as an elegant meal perfect for special occasions or dinner parties.
What is the recommended stock for the braising liquid?
Two quarts of beef stock or another dark stock are used.
What flavor profile does the description mention?
The description highlights warm, comforting, and savory flavors with aromatic herbs.
How much garlic is used in the braising portion?
Two tablespoons of chopped garlic are added to the braising vegetables.
Does this recipe use oil or butter for searing?
Olive oil is used to sear the beef shanks.
What is a suggested dessert to follow this meal?
The recipe suggests baked apples stuffed with spices, nuts, and raisins for a delightful finish.
How many parsnips are required?
Two diced parsnips are included in the recipe.
Is the recipe suitable for advance preparation?
Yes, it can be prepped in the morning and left to develop its flavors throughout the day.
What is the total number of ingredients in this recipe?
There are 22 ingredients listed for this dish.
How much butter is used in the potatoes?
The recipe calls for 1/4 cup of diced butter.
Should the beef shanks be covered while simmering?
Yes, you should cover the pot while the beef shanks simmer for 2-4 hours.