This is one of those things you think is going to be way difficult - that is until you make it. Then it’s just an easy, meltingly delicious, full of flavor beef dish that you should make for someone you love, a special occasion…or just because it’s a Tuesday :)
Makes 4 servings
4 (2 inch) beef shanks
Kosher salt & fresh ground pepper
1 cup all-purpose flour
Olive oil
1 small yellow onion, diced small
2 carrots, diced small
1 stick celery, diced small
3 cloves garlic, finely chopped
3 tablespoons tomato paste
2 cups beef stock
2 cups dark ale or porter beer
2 tablespoons soy sauce
3 thyme sprigs
1/3 cup chopped curly parsley
Preheat oven to 325
Using kitchen twine, tie the shanks around their equator to keep them from coming apart when they become super tender
Season them with salt & pepper, then dust well with flour
Heat a couple tablespoons of oil in a large cast iron pan or oven proof pot or pan with a lid, and brown beef 3-4 minutes each side until beautifully browned – remove to a plate and set aside
Add a little more oil, then put in the onion, carrot and celery - cook 5 minutes or until softened and browned slightly
Add garlic, cook for 30 seconds, then add tomato paste, stirring well to incorporate
Finally add the stock, beer & soy add thyme – mix well, bring to a boil, add the shanks, then cover and place in oven approx 2 hours, or until super tender
Stir in chopped parsley and serve with the polenta (see below)
Roasted Garlic Polenta with Mascarpone
1 head of garlic
Olive oil
4 cups water
1 cup cornmeal
¼ cup butter, softened
1⁄4 cup mascarpone
2 teaspoons fresh thyme leaves, chopped
Good big ol pinch of kosher salt & fresh ground black pepper, lots
Preheat the oven to 400
Cut the top 1/3 off the head of garlic, put on a sheet of foil, drizzle with oil, season lightly with salt and wrap tightly in a sheet of foil - bake 45 minutes - remove from oven and foil and let cool, then squeeze cloves out into a small bowl and mash well
Put broth into a medium pot and bring to a boil
Add cornmeal slowly, whisking continually, then reduce heat and cook until it begins to thicken, remembering to stir and scrape the bottom so it doesn’t stick and burn
When it’s smooth and creamy, 20 to 30 minutes add the garlic, butter, mascarpone, thyme and salt & pepper
Serve with the beef shanks