1. If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking. 2. Season the beef shanks with salt and pepper. 3. Dredge the beef shanks in the seasoned flour, coating each side completely. 4. When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides. 5. Remove the shanks and set aside. 6. Add the onions to the pan and saute for 2 minutes. 7. Season with salt and pepper. 8. Add the celery, carrots and parsnips, and continue to saute for 1 minute. 9. Season with salt and pepper. 10. Stir in the garlic and herbs. 11. Cook for 1 minute. 12. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. 13. Add the stock and mushrooms. 14. Bring the liquid up to a boil and reduce to a simmer. 15. Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone. 16. You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven. 17. Season with salt and pepper if needed. 18. If sauce is not thick enough, add cornstarch mixed with sauce from stew. 19. About half an hour before you are ready to serve, make the potatoes. 20. Boil and drain the potatoes. 21. Add seasonings and butter, then about 1/3 c half and half. 22. Mash to desired consistency, adding more cream as necessary. 23. To serve, mound garlic mashed potatoes in the center of the plate. 24. Lay a beef shank beside the potatoes and spoon some of the gravy over the top. 25. Sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
