Serves 4
200 min
Braised Beef Shanks with Root Vegetables and Corn
Recipe GLPRbc3c2af10a427d
Tender, fall-apart beef shanks slow-cooked with white wine and aromatic vegetables until deeply flavorful. Sweet carrots, celery, onion, and fresh corn meld with the rich braising liquid, creating a comforting, restaurant-quality main course. The meat becomes so tender it separates from the bone with a fork.
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Ingredients
3 to 4 pounds beef shanks
3 to 4 tablespoons vegetable oil
2 onions, peeled and diced
4 cloves garlic, peeled and chopped
3 stalks celery, diced
2 to 3 carrots, peeled and diced
1 sweet potato, diced (peeling optional)
3 bay leaves
2 cups white wine
3 ears fresh corn, sliced into 3-inch pieces
Directions
Pat the beef shanks dry with paper towels and season generously with salt and pepper on all sides.
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or braising pot over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef shanks on all sides until deeply golden, about 3 to 4 minutes per side. Transfer the browned shanks to a plate and set aside.
Reduce heat to medium. Add the diced onions, garlic, celery, and carrots to the pot and sauté, stirring occasionally, until the vegetables begin to soften and the onions turn translucent, about 5 to 7 minutes.
Pour the white wine into the pot, scraping the bottom with a wooden spoon to release all the flavorful browned bits. Let the wine reduce slightly for about 2 minutes, then return the beef shanks to the pot.
Add the diced sweet potato and bay leaves to the pot. If needed, add enough water so that the liquid comes about three-quarters of the way up the sides of the meat. Bring the liquid to a simmer.
Cover the pot with a lid, reduce heat to low, and braise in a 325°F oven (or maintain a gentle simmer on the stovetop) for about 2.5 to 3 hours, until the beef is extremely tender and nearly falls off the bone.
Remove the pot from the oven. Carefully arrange the corn pieces among the beef and vegetables. Cover and return to the oven for an additional 15 to 20 minutes, until the corn is tender.
Remove the bay leaves. Taste and adjust seasoning as needed. Serve the beef shanks in shallow bowls with the vegetables, corn, and plenty of the rich braising liquid.
