Red Wine Braised Beef Shanks with Roasted Garlic Mashed Potatoes
Indulge in the ultimate comfort food with this Red Wine Braised Beef Shanks recipe, paired perfectly with Roasted Garlic Mashed Potatoes. Tender, fall-off-the-bone beef shanks are slow-braised in a rich, aromatic red wine and beef broth sauce, infused with the deep flavors of onions, carrots, celery, garlic, and fresh herbs. The dish is elevated by the creamy mashed potatoes, featuring the nutty sweetness of caramelized roasted garlic. This elegant, restaurant-quality meal is perfect for cozy family dinners or special occasions, offering a hearty yet sophisticated experience. Serve it with a drizzle of the luxurious braising liquid and a sprinkle of fresh parsley for an unforgettable dish everyone will savor. Keywords: red wine braised beef shanks, roasted garlic mashed potatoes, comfort food, slow-cooked beef, hearty recipes.
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Recipe Information
Ingredients
- 4 Beef shanks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Red wine
- 2 cups Beef broth
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 4 large Russet potatoes, peeled and diced
- 1 Garlic bulb
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef shanks generously with 1 teaspoon of salt and the black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef shanks on all sides until browned, about 3-4 minutes per side. Remove the shanks and set them aside.
Reduce the heat to medium and add the onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and tomato paste, cooking for an additional 2 minutes, stirring frequently.
Pour in the red wine, scraping the bottom of the pot to deglaze it and incorporate any brown bits. Simmer for 5 minutes to reduce slightly.
Add the beef broth, thyme, and bay leaves. Return the beef shanks to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, until the beef is tender and falling off the bone.
While the beef is braising, prepare the roasted garlic mashed potatoes. Start by preheating another oven (or use the same oven if space allows) to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves, drizzle with a little olive oil, and wrap it in foil. Roast in the oven for 35-40 minutes until soft and caramelized.
Boil the diced potatoes in a large pot of salted water for 20-25 minutes, or until fork-tender. Drain and return them to the pot.
Squeeze the roasted garlic cloves out of their skins and add them to the potatoes. Mash together with heavy cream, butter, and 1 teaspoon of salt until smooth and creamy. Adjust seasoning to taste.
Once the beef is done, remove it from the oven. Discard the thyme sprigs and bay leaves. If desired, skim any excess fat from the surface of the sauce.
Serve the beef shanks over a bed of roasted garlic mashed potatoes, spooning some of the braising liquid over the top. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.6 g | 256% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 7118 mg | 309% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 30.7 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 9115 mg | 194% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
