Best 7 Red Wine Braised Beef Shanks With Roasted Garlic Mashed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to comfort food that's both hearty and refined, red wine braised beef shanks with roasted garlic mashed potatoes fits the bill. The beef shanks, slow-cooked in a rich red wine sauce, fall apart with tender, melt-in-your-mouth deliciousness, while the roasted garlic mashed potatoes provide a creamy, flavorful accompaniment. It's a classic dish that's perfect for a special occasion or a cozy night in, and with a few simple steps, you can create this culinary masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

RED WINE-BRAISED BEEF SHANKS RECIPE



Red Wine-Braised Beef Shanks Recipe image

Beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.

Provided by Daniel Gritzer

Categories     Dinner     Entree     Mains

Time 4h

Yield 6

Number Of Ingredients 12

6 beef hindquarter shanks (about 1 1/2 inches thick and 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 large yellow onions, diced
6 medium carrots, diced
12 medium cloves garlic, minced
6 cups dry red wine
4 sprigs thyme
2 bay leaves
1 teaspoon soy sauce
Hot water or chicken stock, as needed
Minced parsley, for serving

Steps:

  • Preaheat oven to 300°F. Season shanks all over with salt and pepper. In a large heavy roasting pan (alternatively, you can use 2 large pots such as Dutch ovens or straight-sided sauté pans, splitting ingredients between them), heat oil over high heat until shimmering. Add shanks and cook until browned on both sides, about 5 minutes per side. Transfer shanks to a platter.
  • Lower heat to medium-high and add onion, carrot, and garlic and cook, stirring, until softened, about 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 minutes.
  • Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are almost mostly but not completely submerged; pour any accumulated juices from shanks into the roasting pan. Cut out a piece of parchment paper about the size of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise until shanks are tender, about 3 hours.
  • Discard parchment and transfer shanks to a clean platter. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper.
  • Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to 4 days. Reheat before serving, and thinning reheated sauce if necessary with water.

Nutrition Facts : Calories 730 kcal, Carbohydrate 23 g, Cholesterol 178 mg, Fiber 4 g, Protein 80 g, SaturatedFat 7 g, Sodium 926 mg, Sugar 8 g, Fat 24 g, ServingSize Serve 6, UnsaturatedFat 0 g

RED WINE BRAISED BEEF SHANKS



Red Wine Braised Beef Shanks image

This is a long cooking stew that is perfect for making in a pressure cooker to cut down on time. The original recipe is by Emeril Lagasse and he suggests you serve with Basil Mashed Potatoes and Sauteed Fennel and Leeks, Recipe #412931. I must say, the flavor combination is extremely pleasing. Included are both the stove top cooking method as well as the adaptation for the pressure cooker.

Provided by threeovens

Categories     Stew

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 20

3 tablespoons vegetable oil
3 lbs beef shanks
1 tablespoon emeril's creole seasoning (Bayou Blast)
2 large onions, finely chopped
2 celery ribs, finely chopped
2 large carrots, finely chopped
1/2 lb mushroom, stems trimmed
8 garlic cloves, minced or 2 tablespoons minced garlic
3 bay leaves
8 sprigs fresh thyme
2 sprigs fresh rosemary
2 1/2 cups dry red wine
3 tablespoons tomato paste
1 (15 ounce) can crushed tomatoes
2 cups beef stock
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat a large Dutch oven over medium high heat.
  • Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
  • Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
  • Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
  • Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
  • Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
  • Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
  • Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
  • Taste and adjust seasonings and serve.
  • NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).

Nutrition Facts : Calories 936.1, Fat 44.8, SaturatedFat 14.5, Cholesterol 149.7, Sodium 1845.5, Carbohydrate 28.8, Fiber 5.4, Sugar 12.6, Protein 76.2

RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES



Red Wine Braised Beef Shanks With Roasted Garlic Mashed Potatoes image

My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready.

Provided by kitchengrrl

Categories     Meat

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 26

4 (6 ounce) beef shanks, about
enough olive oil, to form a 1/8 inch layer in pan
1 cup flour, seasoned with
salt
black pepper
1 tablespoon hot paprika
1 teaspoon oregano
1 -2 chopped red onion
2 stalks diced celery
2 diced carrots
2 diced parsnips
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
2 pints baby portabella mushrooms, trimmed and quartered
1 cup red wine (Cabernet Sauvignon recommended)
2 quarts beef stock or 2 quarts other dark stock
3 -4 tablespoons cornstarch (if necessary)
1/4 cup chopped Italian parsley
12 yukon gold potatoes, chopped with skins on
1 head garlic, roasted and chopped
1/4 cup butter, diced
salt and black pepper
1 -2 tablespoon rubbed sage, to taste
1/3-1/2 cup half-and-half

Steps:

  • If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
  • Season the beef shanks with salt and pepper.
  • Dredge the beef shanks in the seasoned flour, coating each side completely.
  • When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
  • Remove the shanks and set aside.
  • Add the onions to the pan and saute for 2 minutes.
  • Season with salt and pepper.
  • Add the celery, carrots and parsnips, and continue to saute for 1 minute.
  • Season with salt and pepper.
  • Stir in the garlic and herbs.
  • Cook for 1 minute.
  • Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
  • Add the stock and mushrooms.
  • Bring the liquid up to a boil and reduce to a simmer.
  • Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
  • You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
  • Season with salt and pepper if needed.
  • If sauce is not thick enough, add cornstarch mixed with sauce from stew.
  • About half an hour before you are ready to serve, make the potatoes.
  • Boil and drain the potatoes.
  • Add seasonings and butter, then about 1/3 c half and half.
  • Mash to desired consistency, adding more cream as necessary.
  • To serve, mound garlic mashed potatoes in the center of the plate.
  • Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 787.7, Fat 16.5, SaturatedFat 9.6, Cholesterol 38, Sodium 1967.8, Carbohydrate 131.8, Fiber 12.7, Sugar 9.6, Protein 21.4

RED WINE-BRAISED BEEF SHANKS WITH MUSHROOMS AND BASIL-MASHED POTATOES



Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 6h

Yield 4 servings

Number Of Ingredients 44

3 tablespoons vegetable oil
Basil Mashed Potatoes, recipe follows
4 (1-inch thick) "soup cut" beef shanks, about 3 pounds total
Sauteed Fennel and Leeks, recipe follows
1 tablespoon Essence, recipe follows
2 large onions, finely chopped
2 ribs celery, finely chopped
2 large carrots, finely chopped
1/2 pound button mushrooms, stems trimmed
8 cloves garlic, minced, or 2 tablespoons minced garlic
3 bay leaves
8 sprigs thyme
2 sprigs rosemary
2 1/2 cups dry red wine
3 tablespoons tomato paste
1 (15-ounce) can crushed tomatoes
2 cups beef stock
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 teaspoon crushed red pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 pounds baking potatoes, peeled and cut into 1-inch cubes
1 1/2 teaspoon salt
4 tablespoons butter
1/2 cup milk
2/3 cup sour cream
Freshly ground black pepper
1/2 cup chopped basil
2 tablespoons olive oil
1 bulb fennel, top removed, cored and sliced thinly
1 large leek, greens removed, cleaned and sliced into 1/2-inch pieces
Salt
Freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter

Steps:

  • In a large Dutch oven, heat vegetable oil over high heat until very hot.
  • Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
  • Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
  • Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
  • Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
  • 4 servings
  • Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.

GARLICKY BRAISED BEEF SHANKS



Garlicky Braised Beef Shanks image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 12

4 pounds beef shanks
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tablespoons tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
10 cloves garlic, thinly sliced
1 sprig fresh rosemary
4 cups beef stock

Steps:

  • Preheat the oven to 325 degrees F.
  • Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
  • Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.

BRAISED BEEF SHANK WITH WINE AND TARRAGON



Braised Beef Shank with Wine and Tarragon image

Was at the grocery store and beef shanks were on sale, brought it home and this was the result.

Provided by zuklaak

Categories     Main Dish Recipes

Time 5h25m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
  • Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
  • Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 12.9 g, Cholesterol 79.4 mg, Fat 21.8 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 449.1 mg, Sugar 6.3 g

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat oil in pot over moderately high heat until hot but not smoking.
  • Meanwhile, pat meat dry and sprinkle with salt and pepper.
  • Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
  • Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
  • Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Tips:

  • Choose the right cut of beef shank: Look for shanks that are meaty and have a good amount of marbling.
  • Brown the beef shanks well: This will help to develop flavor and color.
  • Use a good quality red wine: The wine you use will add flavor to the braising liquid, so choose one that you enjoy drinking.
  • Add plenty of vegetables to the braising liquid: This will help to add flavor and depth to the sauce.
  • Braise the beef shanks for at least 2 hours: This will allow the meat to become tender and fall off the bone.
  • Serve the beef shanks with mashed potatoes or another starchy side dish: This will help to soak up the delicious sauce.

Conclusion:

Red wine braised beef shanks are a delicious and hearty dish that is perfect for a special occasion. The beef shanks are fall-off-the-bone tender and the sauce is rich and flavorful. Serve the beef shanks with mashed potatoes or another starchy side dish and a glass of red wine for a truly memorable meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #beef     #oven     #european     #dinner-party     #fall     #winter     #crock-pot-slow-cooker     #stove-top     #dietary     #seasonal     #meat     #equipment

Related Topics