Ingredients<\/strong><\/p>\n1 3\/4's \u2013 2 lbs beef shank (2 slices across the bone, approximately 3"'s thick)<\/p>\n
1 yellow onion, chopped<\/p>\n
2 shallots, chopped<\/p>\n
4 cloves garlic, chopped<\/p>\n
1 medium carrot peeled and chopped<\/p>\n
1 celery stalk, chopped<\/p>\n
1 cup dry red wine (with extra to add if desired)<\/p>\n
3 cups beef stock<\/p>\n
1 28oz can of whole peeled tomatoes<\/p>\n
1 bay leaf<\/p>\n
1 sprig of fresh rosemary<\/p>\n
1 teaspoon dried basil<\/p>\n
1 teaspoon dried oregano<\/p>\n
Kitchen string (optional, depends how picky you are about shape)<\/p>\n
Olive oil<\/p>\n
Salt and freshly groung pepper<\/p>\n
1 cup polenta<\/p>\n
2 cups chicken stock or water<\/p>\n
2 cups whole milk<\/p>\n
1\/2 cup parmesan cheese grated<\/p>\n
1 Tablepoon minced rosemary<\/p>\n
Instructions<\/strong> Preheat oven to 325\u02daF. Make incisions into the thick connective tissue that surrounds the leg meat. This tissue will tighten during cooking and push the meat out of it's circular form. In order to keep the shape tie 2 pieces of kitchen string around the shank. Season beef shanks generously with salt and pepper. Heat 2 T olive oil in a large oven proof pot. Sear the shank on all sides. Add the onions, shallots, carrots and continue to saut\u00e9 until onions are softened.<\/p>\nAdd the red wine and reduce by half. Add the beef stock until it just covers the meat. Add all the sauce from the can of the peeled tomatoes and 4 of the tomatoes. Break apart the tomatoes with a spoon. Add the herbs. When the braising liquid is simmering, place in the oven uncovered. Check every half hour and turn the shanks over after 1 hour (scooping out the marrow and eating it yourself!).<\/p>\n
If the braising liquid is reducing to quickly you can either add more stock and red wine or place a lid on it. The meat should be covered on the sides at all times. After approximately 2 hours the meat should be tender. Remove shanks and keep warm. Strain the braising liquid in a chinois pressing hard against all the vegetables with a ladle or wooden spoon. Scrape the bottom of the chinois and make sure to add all those pur\u00e9ed vegetables \u2013 that's half the flavor! Return braising liquid to the pot and reduce until sauce is thick enough to coat the back of a spoon. Add the shanks back to the pot and keep on low heat while making rosemary polenta.<\/p>\n
Polenta: Heat water to a boil in a medium sauce pot. Add polenta, turn down heat to medium-low, and whisk. After the polenta has absorbed the water, add milk cup by cup. Continue to gently whisk. Add minced rosemary. Cook for 10 minutes, whisking, or until polenta no longer has a crunchy texture. Add in parmesan and season with salt and pepper. If necessary add more milk to keep it creamy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Restaurant Guy Savoy in Paris is famous for turning butcher cuts into delicious 3-Michelin star quality dishes. And man oh man do the French love offal and game…. Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[676,7],"tags":[60,84,108,132,173,197,255,263,297,306,323,345,386,404,441,478,510,511,529,549,560,562,612,618,660],"class_list":["post-797","post","type-post","status-publish","format-standard","hentry","category-meat-recipes-2","category-recipes-2","tag-beef","tag-braised","tag-butcher","tag-chef","tag-cook","tag-cuts","tag-food","tag-french","tag-guy","tag-hearty","tag-how","tag-kitchen","tag-meat","tag-ms-glaze","tag-paris","tag-polenta","tag-recipe","tag-recipes","tag-rosemary","tag-savoy","tag-shank","tag-shin","tag-technique","tag-to","tag-winter"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-cR","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=797"}],"version-history":[{"count":2,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/797\/revisions"}],"predecessor-version":[{"id":1298,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/797\/revisions\/1298"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=797"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}