If you’re a meat
eater on a budget, one of the best ways to save grocery money is to embrace
tough cuts. Tough cuts of meat like brisket, shoulder, leg, stewing
meat, blade roast, and shanks are generally cheaper as most people prefer the
tender and quicker-t0-cook cuts like filet and rib cuts.
Tough cuts take
a lot more time to cook but the result is heartier and far tastier than something
that cooks more quickly. Since they cook slowly, their juices have a chance to
fully seep out and create amazing gravy.
This is exactly
what happens with this dish.
This is
incredibly easy to make. You sear the meat, add some sautéed veggies to the pot
with some wine and tomatoes walk away for a few hours. When the time is up you’ll
get something tender and juicy accompanied by an amazing sauce you can have
over the carb of your choice.
Here’s How You Do It
Difficulty
Level: Medium Easy
Prep
time: 20 Minutes
Cook
Time: 2 to 4 hours
Serves 6 or more depending on your crowd
Ingredients
2 – 3 Pounds Beef Shanks – You usually won’t find this pre-wrapped
in the meat section of the grocery store, so ask for it at the butcher counter.
If they don’t have it, feel free to use a blade roast or stewing beef.
1 Cup of All Purpose Flour
1 Teaspoon of Salt
1 Teaspoon Fresh Pepper
1 Cup of Onion, finely chopped
1 Cup of Celery, finely chopped
1 Cup of Carrots, finely chopped
2 Strips of Bacon, finely sliced (Optional)
– A sturdy pair of scissors
works best for this.
2 Cups of Dry White Wine
2 Cups of Low Sodium Beef Stock - You can buy this by the cartoon in the canned soups section of major grocery stores.
2 Cups of Low Sodium Beef Stock - You can buy this by the cartoon in the canned soups section of major grocery stores.
1 Cup of Canned Diced Tomatoes, drained
1 Tablespoon of Olive Oil
1 Tablespoon of Butter or Margarine
Equipment
1 Large Sturdy Pot with Lid OR Slow Cooker
1 Knife and Cutting Board
Tongs
Spatula or Wooden Spoon
Can Opener
Measuring Cups and Spoons
1 Large Mixing Bowl
1 Plate
In your mixing
bowl, combine the flour, salt and pepper.
Toss in the beef
shanks and move them around to evenly coat them.
Heat the oil and
butter on medium high heat until the butter is melted.
Shake off the
excess flour and cook the beef shanks 2 or 3 at a time until they’re brown on
all sides.
Transfer them to
a plate.
Dump the carrot,
celery, onion, and bacon (if using) in the pot and cook, stirring frequently
until the onions look soft and translucent.You may need to add a little extra Olive oil at this time.
Add the wine, stir everything together and
bring to a boil.
Reduce the heat
a bit and simmer the wine until there’s about a third less liquid in the pot.
Dump in the
tomatoes and beef stock and stir everything to combine.
Add the beef
shanks and scoop some of the tomato wine veg stock mixture over top.
Cover the pot,
turn the heat to low and walk away for at least 2 hours
OR put
everything in your crock pot/slow cooker on low and walk away for at least 4
hours. The meat is done when it’s tender and falling apart.
Serve as is or
with rice, potatoes, polenta, or pasta!
Enjoy!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
I can be reached at: for.the.culinarily.challenged@gmail.com
Trolls will be unceremoniously deleted and dismissed.
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