BRAISED BEEF SHANK
Steps:
- Shanks: Marinade beef overnight, turning once. Remove beef from marinade, pat dry, and season with salt and pepper. Sear beef in oil on all sides in hot pan, set meat aside.
- Brown vegetables in same pan as meat. When vegetables are brown, place meat back in pan and cover with marinade. Bring to a boil. Cover and simmer in 325 degree F oven until meat is falling off bone, about 5 hours. Drain the meat and reserve the strained liquid.
- When done, place meat in container covered with strained cooking liquid. Let stand overnight in the refrigerator. Remove meat from cooking liquid. Slice 1/2-inch thick. Place in pan.
- Combine 4 cups liquid and demi-glace. Reduce to sauce consistency. Pour sauce over meat and reheat in a 375 degree oven for about 20 minutes.
- Serve meat topped with diced glazed carrots and garnish with parsley.
- Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley.
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