Description
A sophisticated yet comforting dish featuring tender slow-cooked beef shanks served over silky polenta and topped with a bright lemon-parsley gremolata.
Ingredients
Scale
- 4-6 cross-cut Beef Shanks
- 1 large onion
- 2 carrots
- 2 stalks celery
- 4 cloves garlic
- 2 tbsp tomato paste
- 2 cups dry red wine
- 3 cups beef stock
- Fresh rosemary and thyme
- 1 cup stone-ground polenta
- 4 cups milk/water mix
- 1/2 cup Parmesan cheese
- 1/2 cup parsley
- Zest of 2 lemons
Instructions
- Season and sear the beef shanks in a Dutch oven until browned.
- Sauté onions, carrots, and celery, then add tomato paste and garlic.
- Deglaze with red wine and add beef stock and herbs.
- Braise in the oven at 325°F for 3-3.5 hours until tender.
- Cook polenta by whisking into boiling liquid and simmering until creamy; stir in butter and cheese.
- Prepare gremolata by mixing chopped parsley, lemon zest, and garlic.
- Serve the beef over the polenta, topped with reduced braising sauce and fresh gremolata.
Notes
Rich in collagen for joint health, high protein content, and incredibly deep flavor profile.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
Nutrition
- Calories: 750 kcal