How to make beef shank casserole

How to make a robust, richly flavored, kindly priced casserole for family and friends

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• A large, heavy Dutch oven with a lid
• a sharp knife
• a large shallow dish

1. Assemble these ingredients:
   
   1 1/2 lbs (2 medium pieces) of beef shank
   1/3 cup of whole wheat flour
   sea salt & freshly ground pepper
   2 Tbs extra virgin olive oil (evoo)
   1 1/2 Tbs bacon drippings or butter (or a combination)
   4 oz diced onion
   2 oz diced celery stalk
   4 oz diced carrot
   zest of 1/2 lemon cut in 1/8 inch strips
   14 cloves or 3 oz garlic halved
   1 bay leaf
   1 tsp dried thyme or 2 tsps fresh
   1/4 tsp mace
   1/8 tsp of hot cayenne - optional!
   1/8 cup chopped flat leaf parsley
   8 oz Merlot
   7 oz beef broth
   14 oz of diced, fresh tomatoes (or one 14 oz can, crushed)
   
   Preheat the oven to 375 degrees Fahrenheit

2. Mix the flour, sea salt and ground pepper in the shallow dish. Taste the mixture to make sure it is well seasoned. Coat the beef and shake off any excess flour.
   
   Heat the large, heavy, Dutch oven over medium heat. Pour in evo oil and add bacon drippings and/or butter. Swirl it to melt and, when it looks wavy and is just beginning to smoke, sear the shanks. Turn them until all sides are a rich, brown color. If needed, add a little more oil. Remove the browned shanks to a dish.

3. In the same saucepan saute the onion, celery, carrots, zest and garlic. When the vegetables begin to get some color and emit a rich aroma add a tablespoon of evo oil and stir in the flour, immediately add the bay leaves, thyme, mace, cayenne, a little salt and pepper and pour in the wine. Replace the shanks in the mixture, pushing them down into the mixture. Let this simmer for about 10 minutes to reduce by half. Now add the beef broth and tomatoes and stir to combine the liquids and vegetables. Cover the saucepan with a lid and place on the middle rack in the oven. Leave to braise for 3/4 hour, then wipe down the sides of the saucepan and braise for another 3/4 hour (1 1/2 hours total). Remove the lid and cook for another 20 minutes. The beef should be tender and falling off the bone, the sauce should be thick and rich. Remove the bay leaves.

Tips & Warnings

• Serve with boiled salted potatoes, boiled rice or noodles. You can also serve with a small green, side salad, boiled al dente green beans or peas, or freshly sliced tomatoes. Decorate with lightly chopped celantro or parsley and diced green onions or scallions.
• Enjoy!
• You can make this a day ahead. Be sure to keep it refrigerated until ready to reheat and serve.
• For the sake of your health choose whole, fresh products that are in season.
• Be good to the environment and eat locally produced livestock and vegetables.
• It is always best to make sure your kitchen knives are sharp - dull knives are more likely to lead to injuries!
• Please do not use veal shanks! Due to the way veal is raised it often gets diseases like pneumonia, intestinal, problems and sores. It is nonetheless slaughtered and sold.
• The newly born calf is taken from its' mother and imprisoned in a crate small enough to keep it immobilized - it can't even stand or turn over!
• In California all veal is imported, which accounts for its' high cost.

Resources

• beef shank