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Red Wine Braised Beef Shanks With Mushrooms And Basil Mashed Potatoes

  • Yield: 4 servings


  • 3 tablespoons vegetable oil
  • Four 1-inch thick ìsoup cutî beef shanks, about 3 pounds total
  • 1 tablespoon Essence
  • 2 large onions, finely chopped
  • 2 ribs celery, finely chopped
  • 2 large carrots, finely chopped
  • 1/2 pound button mushrooms, stems trimmed
  • 8 cloves garlic, minced, or 2 tablespoons minced garlic
  • 3 bay leaves
  • 8 sprigs thyme
  • 2 sprigs rosemary
  • 2 1/2 cups dry red wine
  • 3 tablespoons tomato paste
  • 1 15-ounce can crushed tomatoes
  • 2 cups beef stock
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 pounds baking potatoes, peeled and cut into 1-inch cubes
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 1/2 cup milk
  • 2/3 cup sour cream
  • 1/2 cup chopped basil


  • In a large Dutch oven, heat vegetable oil over high heat until very hot. Season shanks on both sides with the Essence, transfer to dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes. Add garlic, bay leaves, thyme and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt and black pepper and stir well to combine. Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes.
  • BASIL MASHED POTATOES: In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to aboil, reduce heat to a simmer and cook until potatoes are fork-tender, about 15 to 20 minutes. Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
  • Yield: 4 servings