Wine-braised Beef Shanks Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dry red wine or,
1 cup: Beef broth,
2 tbsp: Tomato paste,
1 tsp: Dried leaf basil, crumbled
1/2 tsp: Dried leaf marjoram, crumbled
3: Garlic cloves,
1 tsp: Salt,
1 cup: 1/2-inch pieces rutabaga,
4: Beef shank steaks (about 3, - lbs) about 1-1/2 inc
2: Leeks, quartered lengthwise
Cut crosswise into 1, inch pieces
2 cup: Carrots, sliced
2 tbsp: All-purpose flour,
Gremolata:,
1 tbsp: Grated lemon zest,
1: Garlic clove,
1/4 cup: Parsley leaves,
Directions:
Combine wine, tomato paste, basil, marjoram, garlic and salt in slow-
cooker. Add rutabaga; top with beef, leeks and carrots. Cook, covered, on
low heat for 9 hours, or on high for 5 hours, or until beef is fork-tender.
Place steak and vegetables in serving dish. Pour cooking liquid into small
saucepan. Skim off fat. Whisk together the flour and 2 Tbls water in small
bowl until smooth. Whisk in a little of the cooking liquid. Whisk flour
mixture into saucepan. Cook over medium heat, stirring, until mixture
bubbles and thickens, about 3 minutes. Spoon sauce over meat and
vegetables. Prepare Gremolata: Finely chop together zest, garlic and
parsley. Sprinkle over serving dish or individual servings. CONVENTIONAL
COOKING: Heat 1 Tbls oil in ovenproof Dutch oven. Add beef; cook until
browned, 8 to 10 minutes. Remove meat. Cook leeks, rutabaga and carrot in 1
Tbls oil in Dutch oven 5 minutes. Add 1 cup water, beef, wine, tomato
paste, basil, marjoram, garlic, salt. Bring to simmering. Cover. Bake in
preheated 325 degree oven for 3 hours or until beef is tender. Nutrient
Value Per Serving: 485 calories, 29 g protein, 25 g fat, 27 g carbohydrate,
730 mg sodium, 94 mg cholesterol. Exchanges: 1/5 starch/ bread, 3 1/3
meat, 1/8 fruit, 3 1/2 vegetable, 4 1/5 fat. From the Sept 19, 95 issue of
Family Circle.
Formatted for MM by Pegg Seevers 11/12/95
Source from luhu.jp
cooker. Add rutabaga; top with beef, leeks and carrots. Cook, covered, on
low heat for 9 hours, or on high for 5 hours, or until beef is fork-tender.
Place steak and vegetables in serving dish. Pour cooking liquid into small
saucepan. Skim off fat. Whisk together the flour and 2 Tbls water in small
bowl until smooth. Whisk in a little of the cooking liquid. Whisk flour
mixture into saucepan. Cook over medium heat, stirring, until mixture
bubbles and thickens, about 3 minutes. Spoon sauce over meat and
vegetables. Prepare Gremolata: Finely chop together zest, garlic and
parsley. Sprinkle over serving dish or individual servings. CONVENTIONAL
COOKING: Heat 1 Tbls oil in ovenproof Dutch oven. Add beef; cook until
browned, 8 to 10 minutes. Remove meat. Cook leeks, rutabaga and carrot in 1
Tbls oil in Dutch oven 5 minutes. Add 1 cup water, beef, wine, tomato
paste, basil, marjoram, garlic, salt. Bring to simmering. Cover. Bake in
preheated 325 degree oven for 3 hours or until beef is tender. Nutrient
Value Per Serving: 485 calories, 29 g protein, 25 g fat, 27 g carbohydrate,
730 mg sodium, 94 mg cholesterol. Exchanges: 1/5 starch/ bread, 3 1/3
meat, 1/8 fruit, 3 1/2 vegetable, 4 1/5 fat. From the Sept 19, 95 issue of
Family Circle.
Formatted for MM by Pegg Seevers 11/12/95
Source from luhu.jp