Have Steak and Your Collagen Too!

Every month we have the luxury of enjoying a delicious team lunch made by our partner grower Jared of Duck Duck Beet Farm Kitchen.  He recently created a delectable meal made from our beef shanks, a sadly under utilized cut,  and it was so amazing that we just have to share the recipe.  At just $6/lb, this cut of beef includes a portion of collagen rich bone marrow and when braised slow and low, melts in your mouth.  It is perfect for feeding a crowd at Sunday supper and will warm you right up on these chilly late fall evenings.

 

Braised Beef Shank

serves 8

Ingredients:

  • 4lbs Beef Shank
  • 3 cups chopped carrots
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 3 T chopped garlic
  • 2 T tomato paste
  • 750ml red wine
  • 2 T chopped sage
  • 2 T chopped thyme
  • 1 qt bone broth or stock
  • water to cover

Instructions:

  • Liberally salt shanks at least 12 hours before cooking, up to to 24 hours
  • Preheat oven to 325 degrees
  • Sear shanks over a medium flame until caramelized on both sides.  Remove to a plate and set aside
  • In the same pan over medium heat add all the vegetables and saute for 8-10 minutes, then add tomato paste and cook an additional 5 minutes
  • Deglaze pan with red wine and reduce by half, scraping all the bits stuck to bottom of the pan, then add bone broth or stock and let come to almost a boil.
  • Place shanks in an oven proof dish then pour the broth and vegetable mixture over meat, adding enough water to cover everything completely.
  • Add your herbs and braise, covered, for 4 hours