Garlic-Braised Beef Shanks Recipe

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Ingredients:

Serving

6 (1 1/2-inch- thick) beef shanks (6 lb)
1 tbsp salt
1 tsp black pepper
2/3 cup all-purpose flour
1 1/2 to 2 tbsp extra-virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fl oz)
2 cups water
4 large heads of garlic , 1/4 inch of root end cut off and discarded to expose cloves
2 (4-inch-long) strips fresh lemon zest
8 fresh thyme sprigs
2 turkish bay leaves or 1 california
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tbsp fresh lemon juice , or to taste
garnish: celery leaves

Directions:

Put oven rack in middle position and preheat oven to 350°F.
Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
Preheat oven to 350°F (leave rack in middle position).
Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	708 Kcal (2964 kJ)
Calories from fat	209.27 Kcal
		% Daily Value*
Total Fat	23.25g	36%
Cholesterol	176.9mg	59%
Sodium	1686.93mg	70%
Potassium	2030.04mg	43%
Total Carbs	16.99g	6%
Sugars	2.54g	10%
Dietary Fiber	2.29g	9%
Protein	103.44g	207%
Vitamin C	4.8mg	8%
Vitamin A	0.4mg	12%
Iron	9.3mg	52%
Calcium	134.8mg	13%

Amount Per 100 g
Calories	101.47 Kcal (425 kJ)
Calories from fat	29.99 Kcal
		% Daily Value*
Total Fat	3.33g	36%
Cholesterol	25.35mg	59%
Sodium	241.76mg	70%
Potassium	290.94mg	43%
Total Carbs	2.44g	6%
Sugars	0.36g	10%
Dietary Fiber	0.33g	9%
Protein	14.82g	207%
Vitamin C	0.7mg	8%
Vitamin A	0.1mg	12%
Iron	1.3mg	52%
Calcium	19.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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