Sunday, April 10, 2011

Braised Beef Shank served with Linguine

So lately I've been cooking lots of pasta, but I wanted to stray away from the typical sauce + noodles combination after cooking everything I've made recently. I also cooked a rigatoni all'amatriciana which was pretty good that I'll probably end up making a blog post about next time I make it.

So, last week I was at Fresh Market and any time they have meat on sale I try to get it. Paying full price for their meat is kind of ridiculous. They actually have skirt steak for 12 dollars a pound. Kill me now. So imagine my face when I saw they had beautiful looking beef shank for 5 dollars a pound! With a giant bone filled with delicious bone marrow just waiting to be scooped out! So maybe it's not that amazing of a deal because the bone probably weighs half a pound on its own, but that's flavor man. FLAVOR.

I approached this dish with no recipe, so my measurements might be kinda wonky, but who needs a recipe for cookin a big piece of meat. (that's the fun!!) I decided to serve this dish on pasta because when cream is added to the cooking liquid at the end, it becomes a pretty sick sauce. It makes it nice and thick, so at the end you have a tomato-ey, beef-y, cream-y, delicious-ly easy dinner. Although, mashed potatoes are equally as good, but I just didn't have any potatoes. Heh.

  • one beef shank, preferably one and a half pound or something like that
  • two carrots
  • two stalks of celery
  • an onion
  • three cloves of garlic
  • beef stock
  • red wine
  • tomato sauce
  • splash of cream
Ok this is going to be a really fast recipe, you can time me if you wish.

  1. Preheat your oven to 375
  2. Sear the beef on both sides in a well coated pan of olive oil on a higher setting.
  3. Turn down the temperature a bit and pour all the vegetables in the pan and cook until they're slightly soft.
  4. Make a well in the middle of the pan and place your beef back in there. Add a combination of 1:1:.5 of liquids, so thats about a cup of beef stock, a cup of red wine, and a half cup of tomato sauce.
  5. Cook in the oven, covered, until it's fork cuttingly tender. About two hours.
This is a really simple dish and something that's okay to just walk away from for a while. Make a dish like this when you have homework to do or an awesome dog to play with. 


  1. loved the picture, I'm sooo hungry right now!!

  2. "wonky" heh. you make the best food ever and i'm so happy i get to eat it all and not just salivate over the pictures.