Would ya just look at those beef shanks?
I love to braise meats, and I’m not afraid to admit that I use my favourite braising recipe for pretty much anything that needs to be braised. Whether it’s beef shanks, or goat shanks, or short ribs….pretty well *anything* that needs to be braised tastes great with this recipe.
This isn’t time-consuming to put together. The most important part of the equation is making sure that you brown the meat enough before letting it simmer in the oven (or on the stove, or in the crock pot) until it’s succulently tender. It’s also incredibly versatile. If you want a one pot meal, fill it up with all the veggies that your heart desires. If you want your veggies on the side, so be it! You can puree the veggies into the braising liquid if you’d like as well.
It’s so delicious served with a big plate of buttery mashed potatoes and some buttered bread on the side (even if it’s just glutino sandwich bread 😉).
This gets better the longer that it sits, so you might want to make enough for leftovers.
This braise works great for beef shanks, short ribs, goat (or lamb) shanks, cubed stew meat of any persuasion, pork shoulders....the possibilities are endless. If you like your veggies braised with your meat, add a potato or two per person, rutabaga, turnips....whatever your heart desires.
- 2 pounds (insert your favourite braised meat here)
- 1/2 cup white rice flour (or regular flour)
- 1 tsp salt
- 2 tbsp vegetable oil (or any neutral oil)
- 2 cups minced onion
- 2 cloves garlic, minced
- 1 cup minced carrots or sweet potatoes
- 1/4 cup tomato paste
- 2 bay leaves
- several springs fresh thyme (or 2 tsp dried)
- several sprigs fresh rosemary (or 2 tsp dried)
- 1 cup red or white wine
- 4 cups stock
- to taste salt and pepper
Preheat oven to 300 F
Season meat with salt. Dredge meat in flour.
Heat oil in a large pan. When the oil is hot add meat (do not overcrowd pan) and sear until very brown on all sides (2-3 minutes per side). When meat is seared well, remove from pan add to large roasting pan with lid.
Add onions to pan with the meat dripping and allow to soften slightly (2 minutes), add garlic and sautee for another minute.
Add carrots (or sweet potatoes) and sautee for a few minutes. (if you are adding other veggies to the mix, add them now and allow to slightly soften with the carrots)
Add tomato paste and allow to brown slightly, be careful to not let it burn. It takes under a minute.
Add wine and deglaze the pan scraping up all the yummy brown bits.
Add bay leaves, thyme, and rosemary, and salt and pepper to taste. Stir in stock, and allow to come to boil.
Pour the liquid mixture on top of browned meat in roasting pan, cover with a piece of parchment paper, and the lid (or tinfoil).
Place in oven and cook for 2 hours. Remove the lid, give the meat a flip, and allow to cook uncovered for another hour, or until the meat is very tender.
Remove from oven and let rest in the liquid for 20 minutes. Remove the meat and cover to keep warm.
If you're planning on eating the veggies "whole" remove and put them with the meat. Otherwise using an immersion blender puree the liquid until homogeneous. If it is not thick enough, pour the liquid into a pot, bring to a boil and whisk in 2 tbsp corn starch mixed into 1/2 cup cold water.