Red Wine-Braised Beef Shanks With Mushrooms

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
4		"soup cut" beef shanks, 1" thk - (abt 3 lbs total)
1 tablespoon	15ml	Emeril's Essence - see * Note
2 tablespoons	30ml	Onions - finely chopped (large)
2		Celery ribs - finely chopped
2		Carrots - finely chopped (large)
1/2 lb	227g / 8oz	Button mushrooms - stems trimmed
8		Garlic cloves - minced
		= (or 2 tbspns minced garlic)
3		Bay leaves
8 sections		Thyme
2 sections		Rosemary
2 1/2 cups	592ml	Dry red wine
3 tablespoons	45ml	Tomato paste
1		Crushed tomatoes - (15 oz)
2 cups	474ml	Beef stock
1/4 cup	36g / 1.3oz	Chopped basil
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 teaspoon	1.3ml	Crushed red pepper
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Basil-Mashed Potatoes - (see recipe)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B27) - from the - TV FOOD NETWORK

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