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Braised Beef Shanks

Making the most of this economical and underrated cut is easy, and yields tender, fall-off-the-bone meat with outstanding flavor.


3 - 4 lbs beef shanks
3T flour
2T olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celeriac
4 cloves minced garlic
2 T miso
1 t cider vinegar
1 t salt
1/2 t red chili flakes
1 t dried thyme
1 cup broth or water
2 cups chopped tomatoes

Season beef shanks with salt and pepper.

Warm 1 T of olive oil in a dutch oven over medium-high heat.

Dredge the shanks in flour, coating each side, then shake off the excess.

Sear in the hot oil for 3-4 minutes on each side.

Remove from the pan and set to rest on a plate.

Lower the heat and saute onion, carrots and celeriac.

Add minced garlic after the vegetables have started to soften.

After a few minutes, when the garlic has become fragrant,  add miso and vinegar and stir until everything is combined.

Pour in water or broth (any sort is fine) and loosen up any tasty brown bits.

Add tomatoes, salt, pepper and thyme and mix thoroughly.

Return the meat and any of its juices to the pan.

Cover and simmer for 2.5 to 3 hours, until the meat is tender and the gravy has reduced. Add hot water if the gravy is too thick.

Serve over pasta, polenta, mashed potatoes or your favorite grain.