Curious & conscientious about food?
Discover insights to
Search recipes for
any diet and avoid
Make a grocery list
and schedule meals
Get started with recipes for...
Has meat from:
Not vegan due to:
Not vegetarian due to:
Not pescetarian due to:
This recipe has no customizations.
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
In a deep rondeau or pot, sear every side of shanks to a deep color in hot oil (not smoking). Reserve on the side.
Lower the heat to medium, add the onions and sweat for about 5 minutes.
Add the carrots and garlic, sauté for about 5 minutes. (If by now the pan is a bit dry, deglaze with a splash of the red wine to loosen the tasteful residue).
Add tomato paste and rosemary, and be sure to coat the vegetables. Sauté for about 5 minutes to deepen the aroma.
Place the shanks back into the pot, and pour the [remaining] wine and water. Bring to a boil and ‘medium’ simmer with a lid on for about 5 hours (or until meat is fork-tender).
Once tender, separate meat from liquid, then strain and discard vegetables. Return the steak back to pot with liquid, and reduce by half. Season to taste.
Shank loves to be simmered for hours, so that it’s meat becomes fork-tender, falling off the bone easily. It’s wonderful in stews and famous for Italian OssoBuco and Goulasz (Hungarian Stew).
If you want more of a beef stew, you can keep the vegetables instead of discarding them. You can also add mushrooms and potatoes if you'd like.
Beef stock will make the resulting sauce thicker (as opposed to using 3 cups of water).
This recipe has the following nutrient totals:
Protein 78.0 g
Carbohydrates 14.0 g
Iron 0.47 mg
Fiber 3.49 g
Calcium 28.0 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.