Beef Shank with Mushrooms and Cranberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (8-ounce) bone-in beef shanks |
salt and pepper to taste |
1/2 cup oil |
4 sprigs thyme |
1 bay leaf |
1 garlic clove, smashed |
1 carrot, sliced |
1 onion, chopped |
2 celery stalks, sliced |
2 cups cranberries |
2 cups low-sodium beef stock |
1/2 tablespoon butter |
2 sprigs thyme |
1 tablespoon minced shallot |
1/4 cup dried cranberries |
1/4 pound wild mushrooms |
1 tablespoon chopped parsley |
polenta |
Directions:
1. Preheat oven to 350°. Season beef shanks with salt and pepper. In skillet, heat oil until smoking. Brown shanks on both sides; discard oil. Over medium heat in oiled skillet, sauté (10 minutes) 4 sprigs thyme, bay leaf, smashed garlic clove, sliced carrot, chopped onion, sliced celery, and 2 cups cranberries. Add beef stock; boil, simmer, and skim. Place shanks and liquid in lidded pot; boil. Bake (2 hours); remove shanks. In sauté pan, melt butter. Add 2 sprigs thyme and minced shallot; sauté over medium heat (2 minutes). Add dried cranberries and wild mushrooms. Sauté (6 minutes); stir. Strain liquid into pan with mushrooms and dried berries. Simmer (4 minutes), turn off heat, and add chopped parsley. Pair with polenta.
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