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Recipes

Braised Beef Shanks with Parsnip-Potato Purée and Sautéed Brussels Sprouts

Braised Beef Shanks

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.

Servings: 4

Ingredients:

  • 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

Aromatics:

  • 2 bay leaves
  • 2 stems thyme
  • 2 stems parsley
  • 6 whole black pepper cloves

Method:

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.

Parsnip-Potato Purée:

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.

Brussels Sprouts:

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.

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!