1.5 to 3 lbs beef shank
1 large onion, halved and sliced
4 cloves garlic, peeled and lightly smashed
1 tbsp Herbs de Provence
1/2 cup Red Wine
Beef Stock, to cover
Olive Oil, for searing
Salt and pepper to taste
Yes, I used a very nice wine but it will go great with dinner!
Place a large dutch oven or stock-pot with a tight fitting lid over medium high heat.
Season both sides of beef generously with salt and pepper.
Add 2 tbsp. olive oil to pot and swirl to coat.
Place Beef shank in pan and cook for 2-4 minutes per side, or until a deep, rich crust is formed.
Add onions, garlic and herbs.
Pour wine over shank and shake pan vigorously.
Test for seasoning and simmer an additional 20 minutes. At this point I removed them and put them in a warm oven wrapped in foil.
While the shanks were cooking I made the white beans. I make them sort of like risotto, a slow simmer slowly adding broth - in this case beef broth.
In a pan over medium high heat, add some garlic.
When beans are tender, mash them coarsely, and add a little more broth.
Simmer the beans on low heat to drive some of the moisture out.
Meanwhile, strain the broth, return liquid to the pot, increase the heat to high, add a tablespoon of butter and bring to a boil.
Add a little slurry of cornstarch and water. Add to the broth, and wisk until brot thickens into a gravy.
Remove shanks from oven.
Plate some bean puree, a shank, and spoon some of the gravy over the top. I must say, it was fantastic! Rich gravy, melt in your mouth beef, and hearty beans. Make this soon!
The Gastronomic Gardener
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Cooking blog http://ihopeyouarehungry.blogspot.com/
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