I know this beef man from Ireland, and Conor Bofin is his name. He’s the closest I know to a connoisseur of any part of the damned cow that I know, even the unusual and sketchy bits. But he can cook the most amazing meals with that lowly bovine, so I jumped on the chance to sort-of copy-cat this wonderful braise of beef shanks with some nice meaty ones from our quarter cow.
While my photos won’t do it justice — and I wasn’t about to try and plate it for a shot — I think anyone who makes this will be satisfied with the most delicious gravy and tender beef. I served mine with some Parmesan risotto, but pasta or potatoes would work fantastic too. One of my deviations from the original recipe was to reduce the mushrooms (not enough on hand) and add a couple of almost-overripe tomatoes to the braise, which added a wonderful color and flavor to the gravy. (The long braise makes your house smell dreamy, too!)
Braised Beef Shanks with Tomatoes
Adapted from Daub of Beef from One Man’s Meat
2 meaty beef shanks, seasoned with pepper and salt
1 tablespoon high-heat oil (I used grapeseed)
1 tablespoon unsalted butter
Half of a very large onion, chunked up
4 ounces whole white mushrooms, quartered
2 medium ripe tomatoes, cut in eighths
Half head of garlic, peeled and sliced thick
2 1/2 cups homemade or high-quality beef stock
1 tablespoon tomato paste
1 cup good red wine (I used an Oregon Pinot Noir)
2 bay leaves
Handful of thyme sprigs
Black pepper and salt, to taste
Preheat oven to 325 degrees. Season the beef shanks with pepper and salt, then score the membrane in several places on the sides. Heat a Dutch oven to medium high heat and add the oil, then sear the beef until very browned on all sides. Remove and set aside to a plate.
Add the butter, then toss in the onions and mushrooms. Reduce heat a bit. Cook and stir until the mushrooms have browned and onions are softened.
Top with the tomatoes and garlic, then pour in the beef stock. Grind more pepper over if your feeling it. Stir in the tomato paste until combined. Now pour in the red wine and bring up a a boil and simmer for about 5 minutes.
Nestle the beef shanks into the liquid, then add in the bay leaves and thyme.
Cover and cook in the oven for 4 to 5 hours, until beef is fall-apart tender. Remove the beef to a plate, then remove the bay leaves and thyme sprigs and gently stir gravy to combine. Taste for additional seasonings and add, if needed. Serve each shank with risotto, pasta, or potatoes, topping the shanks with a generous amount of gravy and veggies.
Reblogged this on West Coast Review and commented:
This is beautiful. This is what is for dinner this weekend. Wow.
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Wow thank you so much for the reblog Juliette! I think you’ll love this. 🙂
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Reblogged this on All About Writing and more.
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Thank you Henrietta for the reblog! How nice of you to do that. 🙂
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You are welcome!
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Applesauce! Kathryn, you’ve succeeded with another mouthwatering post. Maybe there should be a warning and a dehydration remedy… I have a Homer Simpson drool attack every time I come here. 😉 Beautiful recipe. Mega hugs!
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You always delight me with your witty and kind comments, Teagan. Mega hugs back! xoxo
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I think our Irish friend will be pleased.
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Thank you Stefan, I hope so. But I didn’t make a true “daub” so I could preserve the tomato chunks.
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This looks completely delightful.
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Thank you so much!
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Yay KR- Yay Conor-a winner! xoxo ccc
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Yes, thank you! xoxo
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xoxo ccc
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YUM, I think I will try it in my slow cooker.
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This would work wonderful in a slow cooker too, Bernadette. Thank you!
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Delish! Would cook well in a slow cooker – I move recipes back and forth, adapting to over from slow cooker and vice-versa
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Yes, this is also one that would work excellent in a slow cooker. Thank you Noelle!
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Wow! This looks incredible! I’ve never cooked beef shank but always like raising recipes.
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Thank you Michelle! They turn out fall apart tender when slow-braised.
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This looks amazing! Oh my I can smell it KR! Thanks
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Thank you Lynn, it smelled heavenly as it was cooking!
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I can imagine!!!!
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Wow, this looks so good.
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Thanks so much Karina, it sure was!
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Fall off the bone tender and delicious, I love this!!!
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Thank you Suzanne! xoxo
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Mouthwatering dish! 🙂
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Thank you Ronit!
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Nice! I love beef shanks! So tender when braised!
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Yes, they certainly are. Thank you!
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Looks amazing! What a delicious recipe!! 😀
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Thank you so much!
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I absolutely love slow cooking and now that we’re coming into winter in New Zealand this is exactly the sort of thing I’ll feel like cooking. Great recipe.
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Thank you so much Tracey! We are heading into summer so not much time left until we break out the barbie!
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I’ve never cooked with beef shanks before but any recipe with a delicious gravy has to be good.
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Thank you Judy, the gravy is so flavorful!
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I love braised meat and your beef shanks look delicious.
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Thank you Gerlinde, they sure were!
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I’m going to make this today, Kathryn. I have lamb instead of beef, but I think it will work. It has to be slow cooked so this recipe is perfect. I love the big chunks of onion, mushroom, and garlic. Now I’m hungry!
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Lamb would work perfect with this too! And oh, your cabin will smell just divine throughout the day. Enjoy!
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Looks so hearty and delicious! Lovely recipe 🙂
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Thank you Freda! 🙂
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Great post! Thanks for sharing!
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Thank you!
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I don’t cook beef very often but this is definitely a winner recipe in my book😊❤
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Thank you Marisa, if you don’t cook beef often this is certainly one to try!
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Ahh, yum. Making me so hungry!!
https://seafoaming.com
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Thank you Abby!
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How did I miss this post! ! want it right now! Amazing! I
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It’s easy to miss posts, even when diligent at trying to read them all so no worries at all! Thanks Mollie, it was SOOO good!
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I can see that!!
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Yum! Parmesan Risotto – do you have a recipe for that?!
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Yes, sort of. I have a parmesan risotto with wild mushroom and peas here, but if you omit the veggies I’d reduce the stock by about a cup or so. https://anotherfoodieblogger.wordpress.com/2016/04/16/wild-mushroom-and-pea-risotto/
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Oh and thank you!! 😀
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So delicious! I love braised beef shank very much.
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Why thank you, it is a delicious meal!
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Yum!!!! Amazing. I have to try this.
If you have time,check out my blog @ GoodFood1blog.Word Press.Com. Like and Follow me!!😊😊😊😀
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