Braised Beef Shank over Mashed Potatoes

Name: Braised Beef Shank over Mashed Potatoes
Prep time: 25 min
Cook time: 200 min
Total time: 225 min
Yield: 4 servings
Ingredients: 4 cross-cut beef shanks, about 12 oz each; 1 1/2 tsp kosher salt; 2 tbsp olive oil; 1 head garlic, halved crosswise; 2 shallots, sliced; 1 cup dry white wine; 3 cups beef stock; 6 sprigs fresh thyme; 2 lb yukon gold potatoes, peeled; 1/2 cup whole milk, warm; 4 tbsp unsalted butter, divided; 1 bunch asparagus, woody ends snapped off

Cross-cut beef shanks braised with garlic and thyme until the marrow turns soft and spreadable, served over creamy mash with charred asparagus and a pour of rich pan sauce.

4.7 131 cooks rated this

Prep: 25 min
Cook: 3 hr 20 min
Serves: 4
Level: Medium

Free recipe Jump to method

Cross-cut shank is one of the best bargains at the meat counter, and it cooks into something that looks and tastes far more expensive. Each round has a center bone full of marrow that melts into the braise and into the sauce. Tie a piece of twine around each shank before searing so it holds its shape in the pot. At the table, scoop the marrow out onto the potatoes. Asparagus charred in a hot skillet at the last minute adds a green, slightly bitter contrast.

Ingredients

Serves 4

Method

Tie each shank around its circumference with kitchen twine and season with the salt. Heat the oven to 325 F.
Done
Sear the shanks in the oil in a wide braiser over medium-high heat, 4 minutes per side, until deep brown. Set aside.
Done
Put the garlic cut side down in the pan with the shallots and cook 3 minutes. Add the wine and reduce by half, scraping up the fond.
Done
Return the shanks in a single layer, add the stock and thyme, cover and braise in the oven for 3 hours, until the meat pulls away from the bone.
Done
Boil the potatoes in salted water until tender, 20 minutes. Drain, pass through a ricer and beat in the warm milk and 3 tbsp butter.
Done
Lift out the shanks and snip the twine. Strain the braising liquid into a saucepan and boil 10 minutes until reduced to 1 1/2 cups, then whisk in the last tbsp butter.
Done
Sear the asparagus in a very hot dry skillet for 3 to 4 minutes until charred in spots. Plate the mash, set a shank on top with the asparagus, and pour the sauce over at the table.
Done

Hand lifting the lid of a red Dutch oven on a stove — Checking the braise under the Dutch oven lid

Hand seasoning a pot of broth beside a pan of browned meat — Seasoning the broth beside a pan of browned meat

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