Braised Beef Shanks with Mushrooms and Olives

By á-3286

Ingredients

• Fresh Herb Topper:
• 2 Tbsp olive oil
• 4 bone-in beef shanks, about 1 1/4 inch thick (about 4 lbs)
• 2 large onions, chopped (2 cups)
• 2 medium carrots, chopped (1 cup)
• 3 garlic cloves, minced
• 3/4 cup dry red wine or beef broth
• 1 14.5 oz undrained can diced tomatoes with basil, garlic, and oregano
• 1 cup beef broth
• 12 oz. cremini or button mushrooms, quartered or halved
• 1 recipe Fresh Herb Topper, below
• 3/4 cup pitted olives
• In a small bowl, combine 1/4 cup chopped fresh parsley, 2 tsps finely shredded lemon peel, and 3 garlic cloved minced. (Makes 1/4 cup).

Preparation

Step 1

1. Preheat oven to 325 F. Heat olive oil over medium- high heat. Add beef shanks and brown on both sides. Remove beef shanks from oven. Sprinkle with salt and pepper.
2. Add onion, carrots, and garlic to oven. Cook and stir for 5 mins or until softened. Add wine and undrained tomatoes, beef broth, and beef shanks to pan. Bring to boiling.
3. Cover and bake 2 -3 hours, or until beef is tender, adding mushrooms the last 20 mins of cooking time. Meanwhile, prepare Fresh Herb Topper.
4. 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 and vegetables. Sprinkle with Fresh Herb Topper.