J. Lohr | Braised Beef Shanks with Parsnip-Potato Purée and Sautéed…
Here’s an elegant and satisfying winter dish that pairs perfectly with J. Lohr Signature or any of our Paso Robles-grown Cabernet Sauvignons.
Keywords
- sprouts
- brussels
- shanks
- beef
- pepper
- salt
- boiling
- cook
- remove
- liquid
- cross
- water
- flour
- cloves
- cabernet
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Cooking tools:
- Cheesecloth
- Ladle
- Fine-mesh sieve
- Colander
- Slotted spoon
- Saute pan
- Skillet
- Saucepan
- Pot
- Oven
- Stove
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
Ingredients
- 4 beef shanks, cross cut
- 2 cups flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup oil
- 1 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 4 garlic cloves, cut in half
- 3 Tbsp. tomato paste
- 1 cup of a J. Lohr Cabernet Sauvignon
- 4 cups beef stock
- 1 lb. parsnips
- 1 lb. potatoes
- 3 Tbsp. butter
- 1/8 cup of cream
- 1 cup brussels sprouts
- 2 bay leaves
- 2 stems thyme
- 2 stems parsley
- 6 whole black pepper cloves
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Braised Beef Shanks
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