Picture by cafedelites
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Prep Time15 Mins
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Cook Time4 Hours
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Serving4
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View400
Discover the exquisite taste of Slow-Cooked Shanks in a Pot, a dish that's as elegant as it is delicious. This recipe transforms shanks into tender, flavorful masterpieces that will delight your senses. Whether you're hosting a special dinner or seeking a comforting meal, this is the recipe you've been looking for.
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories: 450
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Carbohydrates: 15g5%
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Protein: 40g80%
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Fat: 20g31%
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Saturated Fat: 6g30%
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Cholesterol: 150mg50%
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Fiber: 3g12%
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Sugars: 6g
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Vitamin A80%
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Vitamin C20%
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Calcium8%
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Iron30%
Tips and Recommendations
- For deeper flavor, you can marinate the shanks in the red wine, crushed tomatoes, and herbs for a few hours or overnight in the refrigerator.
- Serve these delicious shanks over mashed potatoes, creamy polenta, or a bed of buttery noodles.
FAQs
1. Can I make this dish with other cuts of meat?
While shanks work beautifully for this recipe, you can also use other slow-cooking cuts like short ribs or brisket.
2. Can I use white wine instead of red?
Yes, you can use white wine for a different flavor profile. It pairs well with poultry or pork shanks.
Picture by themediterraneandish
Instructions
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1. Preheat your oven to 325°F (163°C).
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2. Season the shanks with salt and black pepper.
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3. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.
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4. Add the shanks to the pot and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the shanks from the pot and set them aside.
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5. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, or until the vegetables become soft and fragrant.
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6. Pour in the red wine (if using) and let it simmer for a few minutes until it reduces by half.
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7. Stir in the crushed tomatoes, beef or vegetable broth, bay leaves, and dried thyme.
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8. Return the browned shanks to the pot, ensuring they're partially submerged in the liquid.
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9. Cover the pot with a lid and transfer it to the preheated oven.
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10. Let the shanks braise in the oven for 3-4 hours, or until the meat is fork-tender and easily falls off the bone.