shanks_braised_in_red_wine
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| shanks_braised_in_red_wine [2026/03/11 19:42] – [Directions] jforbes | shanks_braised_in_red_wine [2026/03/12 06:15] (current) – jforbes | ||
|---|---|---|---|
| Line 6: | Line 6: | ||
| * Kosher salt and freshly ground black pepper | * Kosher salt and freshly ground black pepper | ||
| * 1/8 cup (30 ml) extra-virgin olive oil | * 1/8 cup (30 ml) extra-virgin olive oil | ||
| - | * 1 large yellow onions, chopped (about | + | * 2 large yellow onions, chopped (about |
| - | * 3 medium carrots, sliced 1/3-inch thick (about 1/2 pound; | + | * 3 medium carrots, sliced 1/3-inch thick (about 1 pound; |
| - | * 6 medium cloves garlic, smashed (1/2 ounce; | + | * 12 medium cloves garlic, smashed (1 ounce; |
| - | * 3 cups (720 ml) dry red wine | + | * 6 cups (1440 ml) dry red wine |
| - | * 2 sprigs thyme | + | * 4 sprigs thyme |
| - | * 1 bay leaves | + | * 2 bay leaves |
| - | * 1/4 teaspoon umami blend | + | * 1/2 teaspoon umami blend |
| + | * 1 dried porcini mushroom | ||
| * Hot water or chicken stock, as needed | * Hot water or chicken stock, as needed | ||
| Line 21: | Line 22: | ||
| * Lower heat to medium-high and add onions, carrots, and garlic and cook, stirring, until softened, 5 to 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 minutes. | * Lower heat to medium-high and add onions, carrots, and garlic and cook, stirring, until softened, 5 to 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 minutes. | ||
| - | * Add thyme and bay leaves. Nestle shank steaks in cooking liquid so that they are almost but not completely submerged; pour any accumulated juices from steaks into the roasting pan. Cover with aluminum foil. Transfer to oven and braise until shanks are tender, about 3 1/2 hours, removing foil after 1 1/2 hours. | + | * Add thyme, bay leaves |
| * Discard foil and transfer shanks to a clean platter. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper to taste. | * Discard foil and transfer shanks to a clean platter. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper to taste. | ||
shanks_braised_in_red_wine.1773258135.txt.gz · Last modified: (external edit)