Braised Beef Shanks with Parsnip-Potato Purée and Sautéed Brussels Sprouts
Here’s an elegant and satisfying winter dish that pairs perfectly with J. Lohr Signature or any of our Paso Robles-grown Cabernet Sauvignons.
Recipe courtesy of Chef Kevin Richardson.
- 4 beef shanks, cross cut
- 2 cups flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup oil
- 1 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 4 garlic cloves, cut in half
- 3 Tbsp. tomato paste
- 1 cup of a J. Lohr Cabernet Sauvignon
- 4 cups beef stock
- 1 lb. parsnips
- 1 lb. potatoes
- 3 Tbsp. butter
- 1/8 cup of cream
- 1 cup brussels sprouts
- 2 bay leaves
- 2 stems thyme
- 2 stems parsley
- 6 whole black pepper cloves
- Combine the salt, pepper and flour together in a bowl.
- Dust the beef shanks in the flour mixture.
- In a large pan, heat the oil and sear the beef on both sides to a deep golden brown.
- Remove from the pan and reserve.
- Add the onions, carrots and celery, and cook until a deep golden brown, stirring occasionally.
- Add the garlic and tomato paste and cook for two minutes.
- Add the J. Lohr Cabernet Sauvignon while scraping the bottom of the pan to remove the fond.
- Reduce the wine by half.
- Add the stock, then add the seared beef shanks, along with any juices that have come out. Bring to a simmer.
- Using a piece of cheesecloth, make a sachet with the bay leaves, thyme, parsley and pepper cloves. Add the sachet to the pan.
- Reduce the heat to a low simmer and cover with a lid or foil.
- Braise for 45 minutes at 325°F, then turn the shanks over in the liquid.
- Cover again and braise for an additional 30-45 minutes, or until fork-tender.
For the Sauce
- Remove the beef shanks from the liquid.
- Strain the remaining liquid into a small saucepot.
- Using a ladle or large spoon, skim the fat off the top.
- Reduce liquid until thick.
- Adjust the seasonings with salt and pepper to taste.
- Combine 1 lb. of parsnips with 1 lb. of potatoes in a pot and cover with water.
- Bring to a simmer and cook until they are tender.
- When tender, strain out the water and return to the pot.
- Add 1 Tbsp. of butter and 1/8 cup of cream.
- Mash parsnips and potatoes together until smooth. Add salt and pepper to taste.
- Bring a pot of salted water to a boil.
- Cut the stem end off the brussels sprouts, and cut a cross in the stem 1/2 inch deep.
- Blanch the brussels sprouts in the boiling water for about five minutes, or until tender (but not mushy).
- Remove the brussels sprouts from the boiling water, then place in ice cold water to stop the cooking. This will prevent overcooking and keep the bright green color.
- Cut each brussels sprout in quarters.
- This can be done ahead of time while the beef shanks are braising and reheated when ready to serve.
- In a sauté pan, melt 2 Tbsp. of butter.
- Add the brussels sprouts and cook until hot. Season with salt and pepper.
- Divide the parsnip potato purée evenly between four bowls.
- Gently place the beef shank on top of the purée.
- Spoon the brussels sprouts around the side of the plate.
- Ladle the sauce over the shanks, and enjoy with a glass of J. Lohr Cabernet Sauvignon!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.