Port Braised Beef Shanks

Port Braised Beef Shanks

I have been having an awful lot of day-mares lately.  Mike (not so) affectionately likes to refer to these as “hallucinations”, but I think that they’re merely the product of an over active imagination and an incredibly sleep deprived body playing tricks on my waking mind.  There was the time a few weeks ago when my purse strap slowly drooped down on the front seat of my car, and I froze with that split-second panic of “HOW WILL I DRIVE WHEN THERE’S A GIANT SERPENT IN THE CAR?”  Sane?  No.  I get that.  But until I start working less and sleeping more I don’t anticipate too much of a change to my Snakes In Cars lifestyle and perspective.

Tonight, I was all bundled up with my hood on and a blanket wrapped around my shoulders, staring outside at the gently falling snow.  It was quiet and calm.  It was a good time for introspection, and I realized that I was struggling to come to terms with the fact that I had been born an Inuit girl.  At first this was cause for consternation because, frankly, I despise the snow and the frosty season from whence it came.  I frowned and pushed myself to try and find a silver lining.  I began actively crafting an attitude, trying to reposition created memories of being an Inuit child and imagining the fun I had coasting down the icy slopes in my special ski/snow shoes that I had (of course) created.  They were wooden and painted pink.  But…but then the ‘real’ memories came flooding back about how my Inuit childhood was actually filled with hard labor, bitingly harsh winds, and games of “scoop out the whale blubber as fast as you can.” The mood was shattered and I was depressed.  This was not how I wanted to remember my life, nor was it how I wanted to live out the rest of my days.  I felt like a deceiver and a failure to my tribe.  It was increasingly clear that I was born into a world to which I truly did not belong.

Then my eyes re-focused and I was in my home, sitting on my couch in front of the heater with a blanket wrapped around my shoulders.  I blinked.  I was not actually an Inuit.  I looked around and saw my cats, our drooping Christmas tree, and the pile of books that I still haven’t started to read.  Now, more than ever, it is becoming abundantly clear to me that I am stark raving mad.

Anyway, here’s a recipe for port braised beef shanks.  They’re awfully good (says the crazy woman).  Actually, I would go as far as to say that this was one of the best things that I’ve made in a while, and I haven’t seen Mike devour his dinner with so much gusto since the buccatini with lamb and walnut ragu.  He started by complaining about portion size, as always (“Oh, babe, you KNOW I can’t eat that much! I’m not a sumo-trucker-lumberjack!”), but then smacked his lips to a cleaned plate before I had finished untying my beef.  The meat was falling off the bone and almost insouciant with tenderness, melting richly into the mouth with each savory bite.  Absolutely delicious….and whale blubber free.

Port Braised Beef Shanks

Serves 4-6

  • 4 beef shanks on the bone, each over 1″ thick (~2kg)
  • 2 tbsp butter
  • 2 tbsp vegetable or canola oil
  • 2 small yellow onions
  • 6 fat cloves garlic
  • 2 tbsp tomato paste
  • 1/2 cup ruby Port *
  • 2 cups red wine
  • 2 bay leaves
  • 1.5 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1/8 tsp hot red pepper flakes
  • beef stock to cover (2-4 cups, depending on size of Dutch oven) **
  • salt and pepper to taste

* If you don’t have Port you can substitute with Marsala, Madeira (use 1/3 cup and increase red wine by 1/4 cup), or sweet sherry.

** A rich, gelatinous homemade beef stock will always have more flavor and yield better results, but every time that I make stock I use it up the next day so there never seems to be a supply in my freezer.  A good store bought stock will absolutely suffice.

Preheat your oven to 300ºF.

If your beef shanks have a sinewy strip wrapped around the outside, which they probably do, you should either carve it off or snip it every inch or so.  As the meat cooks this band will seize and cause the shanks to curl up.  Removing or breaking the chain will help them to stay put.  Tie the shanks tightly with kitchen twine to help them retain their shape because they will become so tender that the meat literally starts to fall apart.  It’s a joy to behold, but well worth some extra care at the start.

Heat half of the oil in a large Dutch oven (or heavy bottomed and heat proof pot) over high heat until it is smoking hot.  Pat the beef shanks dry and season very generously with salt and pepper.  Sear the shanks two at a time, top and bottom, to get a nice dark caramelized crust.  Add the remaining oil to sear the second batch.

Port Braised Beef Shanks

Lower the heat to medium and allow the temperature of the vessel to come down.  In the mean time, peel the onions and chop them in half before slicing into thin half moons.  Peel and mince the garlic.  Melt the butter into the oil.  Sauté the onions and garlic in the fat of the pan until the onions are softened and fragrant, about 5 minutes, making sure that nothing burns.

Port Braised Beef Shanks

Deglaze the pan by pouring in the Port and red wine.  Liquid into a hot pan will react immediately to loosen the bits of caramelized flavor which are clinging stubbornly from when the meat was seared.  Use your spoon or a wide whisk to stir and scrape the bottom and sides of the pan vigorously as the liquid boils tumultuously away.

Dollop in the tomato paste, stirring to combine.  Add in the bay leaves, dried herbs and spices.  Let this simmer together for approximately two minutes so that the tomato can marry into the sauce.

Port Braised Beef Shanks

Snuggle the browned shanks into the liquid and add enough beef stock so that they are just covered.

Port Braised Beef Shanks

Put a tight fitting lid on the pot and let the shanks braise away for 4-5 hours, turning the shanks over halfway through the cooking so that the one on the bottom are now on the top.  After 3.5 hours you’ll want to taste the braising liquid and add seasoning if necessary, remembering that you want the flavors to infuse into the meat but it would be a shame to over-salt.  After all, the marrow from your chunky soup bones has been melting into that sauce for hours, and the resulting strained liquid is a fabulous stock cum jus to die for.  Please, for the love of all things holy, don’t throw it out.

Carefully lift the tender shanks out of their beefy broth and serve immediately with a starchy side.

Port Braised Beef Shanks

The savory beef shanks were served on a bed of mushroom and marsala risotto. The rich creaminess of the rice, along with earthy mushroom and thyme flavors, were a killer complement to the luscious meat.  This is the kind of easy but elegant and heartwarmingly lush dish where the only sound in the room is the scraping of fork against plate and an occasional guttural moan.  Beef shanks equal pure pleasure.

Port Braised Beef Shanks

I suppose that the broth could have had the fat skimmed before getting reduced to form a rich jus to slide over the meat when served, but I just wasn’t in the mood.  As it was, the touch of thin beefy juice which sluiced over the risotto from the beef was just enough to remind eaters that this moist meat was braised, y’all.  That’s good enough for me.

Now what happened to all of that fabulously flavorful and marrow rich braising liquid, you ask?  The gelatinous mound jiggled its way back into the Dutch oven (minus the fat cap) two days later, joining some meaty short ribs and a handful of aromatics.  While the slow cooked short ribs were being shredded the braising liquid was reduced by half, forming a sauce for some broad noodles.  It was incredibly decadent and rich, but good lord we just couldn’t stop eating.  At one point my brother paused and said, “It’s just…this pasta…it’s like the meatiest roast beef dip that I’ve ever tasted, but..pasta…”  And, sir, that’s why you should strain and save your beefy braising liquid once in a while.

Port Braised Beef Shanks

I’m finishing this post as the wind howls outside and the sky is glowing a dusky yellow.  Tomorrow we’re going to get smothered under another blanket of snow, and I’m craving this hearty braised beef shank so badly that I can practically taste it again.  Sigh.  At least the weekend is coming soon….

Port Braised Beef Shanks

UPDATE: One of our delightful readers had a fortuitous accident when she made this dish.  A cinnamon stick fell into the pot and got lost under all the beef shanky goodness.  It wasn’t until the dish was served that she detected an intoxicating, North African aroma wafting out.  I can only imagine how delicious that would have been, and now I feel almost bereft for not having thought of it myself.  Thank you for the suggestion, Alana!

Port Braised Beef Shanks
  • http://www.choosy-beggars.com Mike

    I really think you should get more sleep.

    And, make more of this.

  • http://thespitefulchef.blogspot.com Kristie

    You poor Eskimo girl! How can a Canadian not like the snow, I ask you? I know a place where beef shanks are abundant and there’s never any snow and the sun shines relentlessly…er…reliably. It’s called southern Texas, and it’s hell. You don’t want to be here, girl. I promise you.

    I want beef shanks.

  • Sandra

    Tina – this looks delicious…even if i’m having a little aversion to meat these days!! You need to get some rest – big year ahead…take care of yourself!!

  • Umme Kulsum

    I so know about the crazy woman you talking about ! But lucky Mike doesn’t get torchered in the way of a busy lifestyle like my husband does…or may thats just because you are just engaged HA :D or may be you are sane around him ! :D GET some SLEEP !!

  • http://www.eatingclubvancouver.com _ts of [eatingclub] vancouver

    “I look to my eskimo friend / When I’m down…” Hehe.

    Anyway, I buy “day-mares”… although, the insane argument is also very compelling. =)

  • Folle

    Long time lurker, first time commenter – first of all, love the blog, your recipes are amazing, and I think you are my Canadian doppelganger. So, I’m jumping at the bit to make this but am wondering how much tomato paste you used, since it’s mentioned in the text of the recipe, but not the ingredients list. Thank you!

    • http://www.choosy-beggars.com Tina

      Folle – thank you for commenting! I’m always just pleased as punch when people drop a note in the comments (being nosy as hell, I’m always dying to know more about who is reading) and I’m so pleased that you like the site!!!

      I appreciate that you pointed out the missing tomato paste. Did I mention somewhere in this post that I don’t sleep enough….? The correction has been made, thanks again. And hey, if you do end up trying this dish please let us know what you thought! Good or bad, I love feedback :)

      • Folle

        Yeah, sleep can be kinda hard to come by. I certainly wouldn’t hold you responsible for any wacky hijinks that ensued as a result of sleep deprivation. But I home more comes your way soon. Sleep, that is, not deprivation. Yeesh, who’s on modifier patrol here?

        The dish is in the oven right now (squee!) and I’ll let you know how it was. Or more accurately, my Mike-counterpart will, since I’m a tree-huggin’ hippie vegetarian. I’m making the mushroom risotto for a side dish for both of us, but my main course will consist chiefly of… wait for it… TOFU!

  • http://www.choosy-beggars.com Tina

    Mike – If you promise to never make me wear snowshoes, I will make this next weekend.

    Kristie – I concur. The only thing that I like less than shivering in the cold and tromping through snow is the sweltering summer. There is always that first day each year when it gets so hot that a bead of sweat drips down my lower back and pools at the top of my generous buttocks, and I get absolutely incensed with rage. Every year. I need to find a place where it’s a balmy 22C from Jan-Dec…or stop complaining. Neither option seems particularly realistic, though.

    Sandra – big year ahead for both of us!!!! I hope you’re getting plenty of rest too and that you start to feel better. It’s been a rough go for the last few months for you, girl! At least you know it will all be worth it. YAY!!!!

    Umme Kulsum – ha! Have no misconceptions: Mike has the patience of a g.d. saint when it comes to dealing with me…..and the wretched things I do to our calendar. Mike: “Hey,I think we’re free this weekend. Want to go to a movie?” Tina: “Um…actually we’ve got M&J coming over on Friday night, brunch with T&S on Saturday morning, a birthday party for C on Saturday night, and on Sunday -” Mike: “Sigh. Never mind.”

    TS – THANK YOU!!!! The verdict is in: DAY-MARES TRUMPS SCHIZOPHRENIA!

  • Alison

    Yay! It’s in the oven. I ended up borrowing my parents’ Dutch oven (damn budget book!) but was delighted to find out that it was a 37-year old brown oval LA CRUESET!!!! I’m going to try keeping it, and see if they notice (they have an identical orange one, so…..).

    My kitchen smells divine, and I realize that maybe I have the time to try out that risotto, too!
    Can’t wait to tell you how it turns out!

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  • http://lostpastremembered.blogspot.com/ deana

    I just made shanks for the first time… they are really good and this is a great recipe! Thanks… the picture was so inviting!

  • http://megbakinginpearls.blogspot.com/ Megan

    That risotto looks delicious! I made mushroom risotto for Christmas dinner with the family this past year and it turned out wonderful. I recently bought a book with lots of different risotto recipes, can’t wait to try them out!

  • http://www.soeursdujour.com margie

    i made this exact dinner tonight. i am a “braising” veteran but it was my first risotto! a little chewy, next time i will use a touch more broth. i laughed a when i looked at the photo, a tell tale sign of a canadian, the president. even my arborio rice was from the president. great recipes. thanks.

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