Braised Beef Shanks With Mushroom Gravy
Braising meat can be a somehow tedious job for some of us, but the tender end-result is worth the wait. We urge you to sear, then cook a few beef shanks in white wine, then toss them in a pan with mushrooms and heavy cream. Then you’ll understand.
Ingredients Needed for Braised Beef Shanks With Mushroom Gravy
2 beef shanks
salt
½ cup white wine
1 rosemary sprig
1 tablespoon vegetable oil
3 teaspoon butter
1 onion, minced
2 garlic cloves, crushed
1 teaspoon fennel seeds
1 teaspoon mustard seeds
7 ounces mushrooms, sliced
How to Make Braised Beef Shanks With Mushroom Gravy
- Heat 2 teaspoons of vegetable oil in a grill pan over high heat and add the beef shanks.
- Salt them and fry them for 6-8 minutes on both sides.
- Transfer them to a baking dish, pour the wine over them and add the rosemary.
- Cover with aluminum foil and bake for 1 hour 30 minutes at 360ºF/180ºC.
- Heat the vegetable oil and 1 teaspoon of butter in a pot over low-medium heat. Add the onion.
- Cook and stir until tender.
- Stir in the garlic, fennel seeds, and mustard seeds.
- Stir in the mushrooms and season with salt.
- Gradually add the remaining butter and the flour and stir them in.
- Do the same with the heavy cream.
- Cook and stir for 6-8 minutes more, then add the braised beef, after you chopped it. Stir in and remove from heat.
This sounds delicious! But I have always braised my beef shanks low and slow for hours to get them tender and break down the connective tissue. Do they get tender enough cooked at this temp/time frame?
Hi, Laura! You are totally right. However, in this particular case, we braised, then used aluminum foil during baking, and finally, we chopped the meat and cooked it again on the stove. All these explain our shorter cooking time. It ended up fine. 🙂🎈