Red Wine Braised Beef Shanks Recipe

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Ingredients:

Serving

3 tbsp vegetable oil
3 lbs beef shanks
1 tbsp emeril's creole seasoning (bayou blast)
2 large onions, finely chopped
2 celery ribs, finely chopped
2 large carrots, finely chopped
1/2 lb mushroom, stems trimmed
8 garlic cloves, minced
3 bay leaves
8 sprigs fresh thyme
2 sprigs fresh rosemary
2 1/2 cups dry red wine
3 tbsp tomato paste
1 (15 oz) can crushed tomatoes
2 cups beef stock
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 tsp crushed red pepper flakes
1 1/2 tsp salt
1/4 tsp fresh ground black pepper

Directions:

Heat a large Dutch oven over medium high heat.
Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
Taste and adjust seasonings and serve.
NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	749.92 Kcal (3140 kJ)
Calories from fat	215.5 Kcal
		% Daily Value*
Total Fat	23.94g	37%
Cholesterol	132.68mg	44%
Sodium	1608.49mg	67%
Potassium	2409.24mg	51%
Total Carbs	23.87g	8%
Sugars	11.07g	44%
Dietary Fiber	4.76g	19%
Protein	81.54g	163%
Vitamin C	20.2mg	34%
Vitamin A	0.4mg	12%
Iron	8.3mg	46%
Calcium	161.1mg	16%

Amount Per 100 g
Calories	86.68 Kcal (363 kJ)
Calories from fat	24.91 Kcal
		% Daily Value*
Total Fat	2.77g	37%
Cholesterol	15.34mg	44%
Sodium	185.91mg	67%
Potassium	278.47mg	51%
Total Carbs	2.76g	8%
Sugars	1.28g	44%
Dietary Fiber	0.55g	19%
Protein	9.43g	163%
Vitamin C	2.3mg	34%
Iron	1mg	46%
Calcium	18.6mg	16%

* 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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