Fall cooking. The humidity is finally gone and the temperatures have cooled enough that I don’t feel like my kitchen is a sweatshop.
I have thawed one lonely beef shank we found in the freezer, but it’s not enough for dinner, but I decided it was going to be dinner and decided to get it a companion. So off to Worrell’s Butcher Shop in Malvern Borough I went. They had beautiful fresh beef shanks!
I continued along King Street to Kimberton Whole Foods in Malvern. There I picked up the produce I wanted to add to this recipe plus a few other things. (I would’ve gotten adorable little pumpkins there to except they were $2.99 a piece and I thought that was a bit expensive for pumpkins that were literally very small, but I digress.)
So the ingredients – 2 to 3 beef shanks, Crimini mushrooms, Shitake mushrooms, leeks, shallots, celery, carrots, 2 red hatch chilies from my garden , red wine, two 8 oz. containers of Pacific vegetable broth, one 14.5 oz. can of Muir Glenn fire roasted diced tomatoes, sweet paprika , smoked paprika, 4 cloves of garlic diced, dash of cumin, salt and pepper, fresh rosemary, two bay leaves, fresh thyme.
First I start by dredging the beef shanks in a little flour and kosher salt. I toss into a Dutch oven on the stove with olive oil heating. I brown each of the beef shanks ( I ended up with three for this recipe.)
Then I add about a third of a bottle of wine and let that simmer as I am slicing up my vegetables.
As I am adding my vegetables beginning with the garlic, shallots, and leeks I also add one of the 8 oz. containers of vegetable broth.
After I add the garlic, shallots, and leeks I add diced up Hatch chilies, followed by carrots, celery, and the mushrooms.
Next I add the fresh herbs and a little more kosher salt. (I don’t start with a lot of salt I can adjust it later so I really am being judicious with it.)
Then I add a dash of cumin, smoked paprika, sweet paprika, black pepper, the can of tomatoes, and finally another third of a bottle of wine.
Now my beef shanks are ready for the oven. They will cook in a low oven for 3 to 4 hours.
People like to serve these over mashed potatoes, I also like to serve them over rice. And I like brown basmati rice, or a wild rice mixture.
My apologies that this recipe is it more exact, but it just isn’t. I think people need to judge for themselves the amount of herbs and spices and salt and pepper they want in a recipe.
Anyway beef shanks and mushrooms are a wonderful and hearty fall meal. Slow cooking it means the meet will be fork tender.