Braised Canadian Shank
A hearty and flavorful dish perfect for a cold evening. The Canadian hind shank is slow-cooked in a rich broth, resulting in tender meat and a fall-off-the-bone texture.
Ingredients
- ●1 Canadian hind shankask your butcher for this cut
- ●1 medium onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 stalks celerychopped
- ●3 cloves garlicminced
- ●2 tablespoons all-purpose flourfor dusting
- ●2 cups beef brothhomemade or store-bought
- ●1 cup red winedry red wine
- ●2 tablespoons tomato pasteoptional
- ●2 sprigs rosemaryfresh
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the shank with salt and pepper.
- 3
Dust the shank with flour, shaking off excess.
- 4
Heat a large Dutch oven over medium-high heat. Sear the shank until browned on all sides, about 5 minutes. Remove the shank and set aside.
- 5
Add the chopped onion, carrot, and celery to the pot. Cook until the vegetables are tender, about 10 minutes.
- 6
Add the minced garlic and cook for 1 minute.
- 7
Add the beef broth, red wine, tomato paste (if using), and rosemary sprigs to the pot. Stir to combine.
- 8
Return the shank to the pot and bring to a boil.
- 9
Cover the pot and transfer it to the preheated oven. Braise the shank for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Strain the sauce and discard the solids.
- 12
Serve the shank with the rich sauce spooned over the top.