Ingredients
- 2-3 lbs beef shank cross cuts (cut 1 or 1½ inches thick)
- 2 tbsp all-purpose flour
- 1 tbsp vegetable oil, divided
- 1 cp finely chopped onion
- ½ cp finely chopped celery
- ½ cp finely chopped carrot
- 1 cp dry white wine
- 1 can (14½ oz) diced tomatoes
- Salt & pepper
- ½ cp packed fresh parsley
- 1 tbsp grated orange peel
- 2 cloves of garlic
Instructions
- Lightly coat beef shank cross cut with flour. Heat 1½ tsp oil in stockpot over medium heat. Brown half of beef shanks on all sides; remove from stockpot. Repeat with remaining 1½ tsp oil and shanks. Pour off drippings. Season with salt & pepper as desired.
- Add onion, carrot, and celery to stockpot; cook and stir 3-5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2-3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5-8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.
- Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-3 minutes or until beef is fork-tender.
- Meanwhile, prepare Gremolata. Place parsley, orange peel, and garlic in food processor or blender. Process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.
- Remove cross cuts. Cut beef from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5-10 minutes or until reduced to 2 cups. Season with salt as desired. Return beef to cooking liquid. Serve and garnish with gremolata.
Recipe Source: beefitswhatsfordinner.com