Braised Beef Shank
  • 1 3/4's – 2 lbs beef shank (2 slices across the bone, approximately 3"'s thick)
  • 1 yellow onion, chopped
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 medium carrot peeled and chopped
  • 1 celery stalk, chopped
  • 1 C dry red wine (with extra to add if desired)
  • 3 C beef stock
  • 1 28oz can of whole peeled tomatoes
  • 1 bay leaf
  • 1 sprig of fresh rosemary
  • 1 t dried basil
  • 1 t dried oregano
  • Kitchen string (optional, depends how picky you are about shape)
  • Olive oil
  • Salt and freshly ground pepper
  • 1 C polenta
  • 2 C chicken stock or water
  • 2 C whole milk
  • 1/2 C Parmesan cheese grated
  • 1 T minced rosemary
  1. preheat oven to 325˚F
  2. make incisions into the thick connective tissue that surrounds the leg meat
  3. tie 2 pieces of kitchen string around the shank
  4. season beef shanks generously with salt and pepper
  5. heat 2 T olive oil in a large oven proof pot
  6. sear the shank on all sides
  7. add the onions, shallots, carrots and continue to saute until onions are softened
  8. add the red wine and reduce by half
  9. add the beef stock until it just covers the meat
  10. add all the sauce from the can of the peeled tomatoes and 4 of the tomatoes
  11. break apart the tomatoes with a spoon
  12. add the herbs
  13. when the braising liquid is simmering, place in the oven uncovered
  14. check every half hour and turn the shanks over after 1 hour
  15. if the braising liquid is reducing to quickly you can either add more stock and red wine or place a lid on it
  16. the meat should be covered on the sides at all times
  17. after approximately 2 hours the meat should be tender
  18. remove shanks and keep warm
  19. strain the braising liquid in a chinois pressing hard against all the vegetables with a ladle or wooden spoon
  20. scrape the bottom of the chinois and make sure to add all those pureed vegetables
  21. return braising liquid to the pot and reduce until sauce is thick enough to coat the back of a spoon
  22. add the shanks back to the pot and keep on low heat while making rosemary polenta
  1. Heat water to a boil in a medium sauce pot
  2. add polenta, turn down heat to medium-low, and whisk
  3. after the polenta has absorbed the water, add milk cup by cup
  4. continue to gently whisk
  5. add minced rosemary
  6. cook for 10 minutes, whisking, or until polenta no longer has a crunchy texture
  7. add in Parmesan and season with salt and pepper
  8. if necessary add more milk to keep it creamy