4 beef shank (about 2 pounds, 1Kg)
2 onions (Large, sliced)
10 garlic cloves (minced)
2 bay leaves
5 thyme (stems)
2 rosemary (stalks)
1 tablespoon olive oil
2 tablespoons butter
1/2 cups water
1/2 cups port wine (divided)
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1Preheat oven to 300 degrees F or 150 degrees C.
2Rub the shanks with olive oil and season with salt and pepper
3Heat a Dutch oven on medium high heat. Let it heat up at least 5 minutes.
4Brown the shanks about 2 minutes per side. Do this in 2 batches so you don't over crowd the pan. Set aside on a plate.
5Remove pot from heat. Add onions to the pot and spread them out evenly.
6Lay the beef shanks on top of the onions and add water.
7Spread the minced garlic on top of each shank. Add the herbs.
8Divide the butter into 4 pieces and put on each shank.
9Cover the pot and cook in the oven 3 hours undisturbed.
10Increase the oven temperature to 350 degrees F (180 degrees C).
11Remove from the oven and pour 1/4 cup of port wine over the meat.
12Return back to the oven uncovered and cook for 10 minutes.
13Remove from oven and pour remaining 1/4 cup of port wine over meat and cook another 10 minutes also uncovered.
14Serve with mashed potatoes and the onions on the side if so desired.
PER SERVING *
|Calories180Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Heather L. 16 Dec 2015
Everyone loved it! Use a dutch oven if you can. A really meaty dish and the onions on the side came out delicious too.