Join us in the kitchen as we unlock the secrets to achieving that fall-off-the-bone perfection cooking beef shanks on a stove top. Whether you’re a seasoned home chef or a culinary enthusiast, this recipe promises a hearty and satisfying experience from a flavorful and inexpensive cut of meat. Tune in for the ultimate guide to creating a memorable dish that’ll have everyone asking for seconds! If you have any… 😃
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INGREDIENTS:
* 2 bone in beef shanks
* 1 can diced tomatoes (14.5 oz)
* All purpose flower for dredging
* Olive oil
* 4 cloves of garlic
* 1 white onion
* 5 carrots
* 1 cup of beef broth
* 1 cup of white wine
* Salt & pepper
* Butter
DIRECTIONS:
* Melt 1 tablespoon of butter and 2 tablespoons of olive oil in your favorite Dutch oven pot
* Season beef shanks with salt, pepper and ¼ cup all purpose flower on both sides
* Sauté beef shanks until golden brown on both sides (about 2 mins per side) on medium high heat
* Slice carrots about an inch in length
* Slice onion in ¼ inch slices
* Smash, mince and peel garlic cloves
* Set aside carrots, onions and garlic
* Remove beef shanks onto a platter
* Pour 1 cup of white wine into the pot and deglaze
* Add onions into the pot and sauté for 3-4 mins until translucent
* Add garlic into the pot and sauté for 1 min
* Add can of diced tomatoes into the pot and mix well with the onions
* Pour some beef broth into the tomato can to extract all the juices out from the can and pour into the pot with the rest of the broth
* Bring to a boil
* Place shanks into the pot; lower heat to low; cover and let simmer for 2-3 hours until the meat falls off the bone
* Add carrots into the pot and stir
* Cook for an additional 20 mins or until the carrots are soft
* Plate beef shanks with sauce and carrots and serve with your favorite side vegetable, rice or salad
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