Braised Beef Shanks with Mushrooms and Olives

By á-174535

Ingredients

• Fresh Herb Topper:
• 2 tablespoons olive oil
• 4 bone-in beef shanks, about 1-1/4-inches thick (about 4 lb.)
• Salt and ground black pepper
• 2 large onions, chopped (2 cups)
• 2 medium carrots, coarsely chopped (1 cup)
• 3 cloves garlic, minced
• 3/4 cup dry red wine or beef broth
• 1 14 1/2 ounce can undrained can diced tomatoes with basil, garlic, and oregano
• 1 cup beef broth
• 12 ounces cremini or button mushrooms, quartered or halved
• 1 recipe Fresh Herb Topper, recipe below
• 3/4 cup pitted assorted olives
• Hot cooked gnocchi (optional)
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 2 teaspoons finely shreded lemon peel
• 3 cloves minced garlic

Details

Servings 8
Preparation time 20mins
Cooking time 35mins
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 325 degrees F. In a Dutch oven heat olive oil over medium-high heat. Add beef shanks and brown on both sides. Remove beef shanks from Dutch oven. Sprinkle with salt and pepper.

Add onions, carrots, and garlic to Dutch oven. Cook and stir for 5 minutes or until softened. Add wine and deglaze pan by scraping up any browned bits from the bottom. Add undrained tomatoes, beef broth, and beef shanks to pan. Bring to boiling.

Cover and bake 2 to 3 hours, or until beef is tender, adding mushrooms the last 20 minutes of cooking time. Meanwhile prepare Fresh Herb Topper.

Remove beef shanks to a serving platter. Strain vegetables from cooking liquid. Stir olives into vegetables and spoon over beef shanks. Skim fat from cooking liquid and drizzle over beef shanks, vegetables, and gnocchi. Sprinkle with Fresh Herb Topper. Makes 8 servings.

Fresh Herb Topper Directions:

In a small bowl combine Italian parsley, lemon peel, and garlic. Makes 1/4 cup.