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Friday, March 04 2011
2 tablespoons olive oil
4 bone-in beef shanks, about 1-1/4-inches thick (about 4 lb.)
Salt and ground black pepper
2 large onions, chopped (2 cups)
2 medium carrots, coarsely chopped (1 cup)
3 cloves garlic, minced
3/4 cup dry red wine or beef broth
1 14-1/2-ounce can undrained can diced tomatoes with basil, garlic, and oregano
1 cup beef broth
12 ounces cremini or button mushrooms, quartered or halved
1 recipe Fresh Herb Topper, recipe below
3/4 cup pitted assorted olives
Hot cooked gnocchi (optional)
1. Preheat oven to 325 degrees F. In a Dutch oven heat olive oil over medium-high heat. Add beef shanks and brown on both sides. Remove beef shanks from Dutch oven. Sprinkle with salt and pepper.

2. Add onions, carrots, and garlic to Dutch oven. Cook and stir for 5 minutes or until softened. Add wine and deglaze pan by scraping up any browned bits from the bottom. Add undrained tomatoes, beef broth, and beef shanks to pan. Bring to boiling.

3. Cover and bake 2 to 3 hours, or until beef is tender, adding mushrooms the last 20 minutes of cooking time. Meanwhile prepare Fresh Herb Topper.

4. Remove beef shanks to a serving platter. Strain vegetables from cooking liquid. Stir olives into vegetables and spoon over beef shanks. Skim fat from cooking liquid and drizzle over beef shanks, vegetables, and gnocchi. Sprinkle with Fresh Herb Topper. Makes 8 servings.

Fresh Herb Topper: In a small bowl combine 1/4 cup chopped fresh Italian (flat-leaf) parsley, 2 teaspoons finely shredded lemon peel, and 3 cloves minced garlic. Makes 1/4 cup.

nutrition facts
Calories387, Total Fat (g)20, Saturated Fat (g)6, Monounsaturated Fat (g)10, Polyunsaturated Fat (g)1, Cholesterol (mg)66, Sodium (mg)666, Carbohydrate (g)13, Total Sugar (g)6, Fiber (g)2, Protein (g)34, Vitamin C (DV%)19, Calcium (DV%)10, Iron (DV%)28, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:00 am   |  Permalink   |  0 Comments  |  Email

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