Braised Beef Shank

Yum, yum, yum. It's hearty-food weather, which makes me very happy, because I love it. I don't have to look for excuses to eat a good pork knuckle or a proper piece of beef. Combined with winter vegetables, it makes the perfect winter dinner. Maybe it's not exactly quick, but in the meantime you can do something enjoyable.

Beef shank is the best fit for this dish, but veal shank would work just as well here, and so would shoulder and other cuts full of tendons. They're not suited to quick frying, since they turn out tough and inedible, but during long braising at a temperature of about 80°C (175°F), wonderful gelatin develops that gives the dish its wonderful flavor.

This dish tastes best with spaetzle, pasta or (roasted) potatoes.

Braised beef shank

Instructions - Braised Beef Shank:

Wash the slices of meat and pat them dry, then score them lightly on the skin side (score the shank as well). Season with salt and pepper and rub with the mustard and tomato puree.

Peel and finely chop the onion and garlic. Wash the thyme and pat it dry.

Heat the oil in a pot, preferably a cast iron one, and brown the meat on both sides, then transfer it to a plate. In the same fat, sauté the onion with the garlic, pour in the wine, add the meat and the thyme, cover and braise over medium heat for about 90 minutes.

In the meantime, wash and peel the carrots and cut them into several pieces. Wash the celery too, peel it (get rid of the tough strings) and cut it into 2 cm pieces. Chop the celery leaves. Clean the mushrooms and, if needed, cut them into smaller pieces. Add the carrots and celery to the meat and braise for 15 minutes, then add the mushrooms and braise for another 15 minutes. If needed, add water.

Take out the meat and slice it. Chop the parsley and put it in the pot together with the meat. Season with salt and pepper and serve.

Enjoy!

Source: “Das grüne Kochbuch” GU