Beef Shanks Espania

 
 
 

Ingredients (12 servings)

Amount Measure Name
12.00 pc12.00pcBeef Shanks
     Flour, seasoned with Lawry's Seasoned Salt
0.25 cup0.25cupOlive oil , Spanish
2.00 x2.00xOnions, white , peeled
1.00  1.00 Bay leaf
4.00 pc4.00pcCloves, whole
1.00 lb1.00lbCarrots , peeled, cut into chunks
1.00  1.00 Red wine , 750 ml Spanish Red Wine
0.25 cup0.25cupKnorr Red Wine Flavored Demi-Glace Sauce Mix 6 1 LB 6 x 1 Lb , dry mix 
     Kosher salt and black pepper to taste
3.00 lb3.00lbPotatoes- Russet , cleaned and cubed
1.00 cup1.00cupOlive oil
     Kosher salt and black pepper to taste

Our products used in this recipe

Preparation

1. Season flour with seasoned salt and pepper. Dust the beef shanks with seasoned flour. In a brazier, heat the olive oil, brown off the beef shanks.
2. Stud the onion with the whole cloves. Add the onions, cloves, carrots, bay leaf and wine to the brazier. Cover and place in a 300 degree oven. cook until shanks are tender, turning meat over every 30 minutes. cook time aproximately 1 1/2 hours.
3. Remove the meat from the pan, remove the cloves and bay leaf.
4. Puree the vegetable-wine mixture. Stir in the demi-glace sauce mix. Reture the meat to the sauce. Taste and adjust the seasoning. Retain warm for service.
5. Toss the potatoes in olive oil, and season with salt and pepper. Place on a sheet tray and bake 450 degrees until tender and golden brown.
6. Serve the braised shank and sauce with roasted potatoes.

 
recipe number: 1-EN-74171 recipe code: R0012237

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