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