The chef uses an osso buco cut to make this classic French braise. You
could use this recipe to braise veal shanks, lamb shanks, or beef cheeks.
6 (1-1/2-inch-thick) beef hind shank slices (about 3/4 lb.
1 Tbs. kosher salt
1 tsp. freshly ground black pepper
1 Tbs. canola or another neutral-flavored oil
4 oz. bacon (about 5 slices), cut into 1/2-inch pieces
3 medium yellow onions, thinly sliced
2 stalks celery, thinly sliced
2 large carrots, thinly sliced
2 Tbs. finely chopped fresh flat-leaf parsley leaves, stems
3 cloves garlic, chopped (about 1 Tbs.)
1 can (14 oz.) diced tomatoes
2 Tbs. dark brown sugar
1 Tbs. tomato paste
Grated zest of 1 large orange (about 2 tsp.)
2 cups red wine
3 cups beef stock, or as needed
18 baby carrots, peeled, stems trimmed
2 Tbs. Dijon mustard
1/4 cup fresh breadcrumbs
Season the beef shanks all over with the salt and pepper.
Preheat the oven to 375°F.
In a large Dutch oven (or another high-sided ovenproof pan),
heat the oil over high heat.
bacon and cook until it’s crisp, about 5 minutes.
slotted spoon to transfer the bacon to paper towels to drain, leaving the fat
in the pan.
shanks to the Dutch oven and brown them on each side, about 3 minutes per side.
the shanks to a plate.
onions, celery, sliced carrots, parsley stems, and garlic to the Dutch oven.
vegetables until they begin to soften, 3 to 5 minutes.
shanks to the Dutch oven along with any juices that have collected on the
Stir in the
tomatoes, brown sugar, tomato paste, and orange zest.
wine and cook it for 15 minutes to reduce it by half.
stock so the meat is just covered.
liquid to a simmer over high heat.
Put the lid
on the Dutch oven (if you’re using a pan without a lid, cover it with foil).
shanks in the oven to cook until the meat is fork-tender, about 2 hours.
meat from the oven, uncover the pot, and let the meat cool in the braising
liquid for at least 30 minutes and up to overnight.
(To make in
advance, allow the shanks to cool completely, then cover and refrigerate them
in the cooking liquid.
in the liquid in a 350°F oven for 15 minutes to warm them through before
proceeding to the next step.)
When you’re ready to serve the shanks, preheat the oven to
Remove the beef shanks from the braising liquid and place
them in a baking dish large enough to hold them in a single layer.
braising liquid into the dish, adding only enough to come halfway up the sides
of the shanks.
reserve the rest of the liquid to serve on the side.)
baby carrots in with the beef shanks.
tsp. of the mustard on top of each shank and sprinkle 2 tsp. of breadcrumbs on
shanks to the oven to bake until the breadcrumbs are golden brown, about 10
To serve, put a shank and a few carrots on each plate.
sauce over and around each serving of meat and sprinkle with the parsley.