Slow-braised beef shank in red wine

Ingredients

For the whole dish · serves 6

• Beef shank, bone in3¼ lb
• Dry red wine25 fl oz
• Beef stock17 fl oz
• Onion11 oz
• Celery8½ oz
• Tomato paste1 oz
• Bay leaves2 for the pot
• Beef tallowfor browning
• Sea saltto taste

Served with

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Method

10 steps · 210 minutes

1. Take the shank out of the fridge an hour ahead and dry the surfaces hard with paper towels. Season all over with salt.
2. Heat the oven to 300F. Melt two tablespoons of tallow in a heavy casserole over a high heat.
3. Brown the shank in batches, giving each face four or five minutes without moving it. Crowding the pan is what turns a sear into a steam — do it in three goes if you must.
4. Lift the meat out. Drop the heat to medium, add the diced onion and celery, and cook 8 minutes until softened and picking up the brown film on the base.
5. Stir in the tomato paste and cook it out for a full minute, until it darkens from red to brick.
6. Pour in the wine, bring it to a boil and let it reduce by half — about 10 minutes. This is where the raw alcohol edge goes.
7. Return the meat with the stock and the bay leaves. The liquid should come two-thirds up the meat, not cover it.
8. Lid on, into the oven for three hours. It is done when a spoon parts the meat with no resistance at all; if it fights back, give it another 30 minutes.
9. Rest it 20 minutes, then lift the meat out and reduce the liquid on the stovetop to a gravy that coats a spoon.
10. Chill any leftovers with the meat sitting in the sauce, or it dries out overnight.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.