A Perfect Cold Day Meal - Stew like braised beef shanks over creamy polenta

Braising is one of my favorite methods for cooking.  You cook something long and slow and at the end you are rewarded with a warm bowl of goodness, perfect for a cool fall or cold winter day.

These braised beef shanks were originally inspired by an Emeril recipe I read and experimented with. Overtime I have “beefed” (pun intended) it up to make it stew like now though.  For this particular recipe, I like to cook the shanks just a little extra so the meat has fallen off the bone and has become part of the stew like mixture.  This is perfect then served over our lactose free creamy polenta.  Try this recipe and make it your own – you will not regret it.

Ingredients:

4 beef shanks (approximately 3 pounds)

2 large onions, diced

2 celery ribs, diced

2 large carrots, diced

¾ of a leek, sliced (make sure it’s thoroughly washed)

5 slices of bacon, chopped

2 rosemary sprigs

8 fresh thyme springs, leaves removed

½ cup of basil

9 garlic cloves, diced

3 ½ cups of red wine

2 cups of beef stock (I prefer the unsalted kind if you see it)

1 15 ounce can of crushed tomatoes

3 Tablespopons of tomato paste

“Stew” vegetables of choice – I prefer about 1 package of button mushrooms, ½ pound of boiling onions (peeled), 2-3 parsnips cut in ½ inch pieces and about 2-3 carrots also cut into ½ inch pieces

Pinch of crushed red peper

Pinch of sugar

Canola Oil & Extra Virgin Olive Oil

2 bay leaves

Emeril’s Essence (can also use a little salt & pepper, smoked paprika and/or a little dried oregano)

Directions:

1.       Heat about 3-4 tablespoons of canola oil in a large dutch oven.  Sprinkle Essence (or choice of dried herb) over the beef shanks.  Add shanks to the oven and brown on each side – approximately 3-4 min per side, set aside.

2.       Turn stove heat down to medium- low and add onion, cerlery, carrots, bacon, and leeks. Cook and stire until veggies are soft

3.       Add garlic, bay leaves, rosemary and cook for another 2 minutes then add 3 cups of the red wine and stir well.  Use a wooden spoon to scrape the bottom of the pan.  Cook until wine has reduced by about 1/3. 

4.       Add tomato paste, crushed tomatoes, beef stock, basil, crushed red pepper, sugar and the remaining ½ cup of red wine and tire to combine. 

5.       Return shanks to the Dutch oven and increase heat to bring sauce of a boil.  After boiling, reduce heat and let simmer with the cover on for about 30 minutes on the stovetop.

6.       Preheat oven to 300F degrees

7.       After 30 minutes, give it a stir and put Dutch oven covered in the oven, cook for about 3.5 hours, string lightly occationalyy

8.       Add “stew” vegetables and cook for about 1 more hour

9.   Service over polenta and enjoy

Polenta:

1 cup of polenta

4 cups of chicken broth

1/2 cup of Veggie Soy Cheese, mozerrla and about ¼ cup of Veggie Soy Parmesan cheese

Directions:

1.       Bring chicken broth to a boil and slowly whisk in the polenta. 

2.       Continue whisking and then stir in the cheese. 

3.       Make sure to keep whisking slowly so it doesn’t burn and get s a nice creamy texture to it.