Beef Shank with Mushrooms and Cranberry Sauce Recipe

Chris Hastings may be the co-author of Hot and Hot Fish Club Cookbook and a chef in Birmingham, Ala.

Ingredients

  • 2 (8-ounce) bone-in beef shanks
  • Salt and pepper to taste
  • 1/2 cup oil
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 garlic clove, smashed
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 2 cups cranberries
  • 2 cups low-sodium beef stock
  • 1/2 tablespoon butter
  • 2 sprigs thyme
  • 1 tablespoon minced shallot
  • 1/4 cup dried cranberries
  • 1/4 pound wild mushrooms
  • 1 tablespoon chopped parsley
  • Polenta

Nutritional Information

  • Calories per serving 563
  • Fat per serving 20.6g
  • Saturated fat per serving 6.4g
  • Monounsaturated fat per serving 8.6g
  • Polyunsaturated fat per serving 3.3g
  • Protein per serving 58g
  • Carbohydrate per serving 37g
  • Fiber per serving 9g
  • Cholesterol per serving 96mg
  • Iron per serving 8mg
  • Sodium per serving 568mg
  • Calcium per serving 125mg
  • Calories per serving 563
  • Fat per serving 20.6g
  • Saturated fat per serving 6.4g
  • Monounsaturated fat per serving 8.6g
  • Polyunsaturated fat per serving 3.3g
  • Protein per serving 58g
  • Carbohydrate per serving 37g
  • Fiber per serving 9g
  • Cholesterol per serving 96mg
  • Iron per serving 8mg
  • Sodium per serving 568mg
  • Calcium per serving 125mg

How to really make it

Preheat oven to 350. Season beef shanks with pepper and salt. In skillet, heat oil until smoking. Brown shanks on both sides; discard oil. Over medium heat in oiled skillet, saut (Ten minutes) 4 sprigs thyme, bay leaf, smashed garlic clove, sliced carrot, chopped onion, sliced celery, and a pair of cups cranberries. Add beef stock; boil, simmer, and skim. Place shanks and liquid in lidded pot; boil. Bake (A couple of hours); remove shanks. In saut pan, melt butter. Add 2 sprigs thyme and minced shallot; saut over medium heat (2 minutes). Add dried cranberries and wild mushrooms. Saut (6 minutes); stir. Strain liquid into pan with mushrooms and dried berries. Simmer (4 minutes), turn off heat, and add chopped parsley. Pair with polenta.