Bubbyswhollycow’s Weblog


Tonight: Beef Shank Bolognese
May 27, 2008, 6:44 pm
Filed under: Uncategorized | Tags: ,

Today we are making beef shanks. They smell really good right now, and should be done cooking in an hour or so. The one thing one notices about these slow-to-cook cuts is that they really are more flavorful than commercial beef. The cow flavor is very pronounced, but to be more accurate, there is an earthiness to these cuts that is not in commercial meat. I suppose they call it terroire, but we don’t speak French that well here at Bubby’s.

8 beef shanks (2″ thick)
salt and pepper to taste
6 tablespoons olive oil
5 onions, chopped
10 large carrots, cut into 1/4 inch rounds
15 cloves garlic, minced
1 bottle red wine
1/2 can whole peeled tomatoes with juice
8 cups chicken stock
8 teaspoons chopped fresh rosemary
6 teaspoons chopped fresh thyme

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.

3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

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