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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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A variation on the veal shank version of the traditional Italian recipe. The light heat with the orange is great, This works very well with egg noodles/wild rice/and garlic mashed potato. Ingredients:
4 beef shanks, cut 1 1/2 inches thick |
1/4 cup flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup olive oil |
1 large onion |
8 garlic cloves |
3 celery ribs |
3 large carrots, 1/2 inch |
1 hot chili pepper, long |
1/2 teaspoon orange zest (optional) |
1/4 teaspoon sage |
1 teaspoon parsley |
1/4 teaspoon thyme |
1 bay leaf |
1 cup beef stock |
3/4 cup red wine |
4 large tomatoes, skinned and chopped |
3 ounces pancetta |
Directions:
1. heat oven to 325 degrees.
2. dredge the shanks in flour salt and pepper mixture.
3. heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
4. Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
5. add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
6. add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
7. place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.
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