The recipe that's making the world crazy! The most tender meat ever!

Ingredients

• 3 pieces Beef Shank (cross‑cut, membrane scored)
• to taste pinch Salt (for seasoning meat)
• to taste pinch Black Pepper (freshly ground)
• 2 tablespoons Vegetable Oil (for searing and sautéing)
• 4 tablespoons Unsalted Butter (divided: 2 Tbsp for searing, 2 Tbsp for potatoes)
• 1 tablespoon All-Purpose Flour (helps form a light crust)
• 4 pieces Small Onion (peeled, cut into large chunks)
• 3 cloves Garlic Clove (smashed or lightly chopped)
• 3 pieces Carrot (peeled and sliced)
• 3 stalks Celery Stalk (chopped)
• 4 pieces Tomato (ripe, cut; skin left on)
• 3 leaves Bay Leaf (broken to release aroma)
• 2 cups Boiling Water (hot, from tap)
• 1.5 teaspoons Concentrated Beef Bouillon Paste (contains salt)
• 1 cup Red Wine (dry red, for deglazing)
• 10 ounces Mushrooms (sliced; any variety)
• 1 bunch Fresh Cilantro or Parsley (chopped; cilantro preferred)
• 2 sprigs Fresh Rosemary (optional, for aroma)
• 7 pieces Potato (medium, peeled and cubed)
• 0.5 cup Heavy Cream (for finishing sauce and potatoes)
• 1 tablespoon Cornstarch (optional thickener for sauce)

Instructions

1. Prepare Beef

   Score the membrane on each beef shank with a sharp knife, rinse under cold water, pat dry with paper towels, season generously with salt and black pepper, and let the meat sit uncovered at room temperature for about 2 hours.

   Time: PT2H

2. Sear Beef

   Heat vegetable oil and 2 tbsp butter in a large skillet over medium‑high heat, stir in 1 tbsp flour, then add the beef shanks. Sear each side for about 5 minutes until a deep brown crust forms.

   Time: PT10M

3. Chop Vegetables

   While the meat rests, peel and cut the onions into large chunks, smash and roughly chop the garlic, slice the carrots, chop the celery stalks, and quarter the tomatoes.

   Time: PT15M

4. Sauté Vegetables

   In the same skillet, add a little more oil if needed and sauté the onions until translucent, then add garlic, carrots, celery, and tomatoes. Cook, stirring occasionally, for 5‑7 minutes.

   Time: PT7M

5. Add Aromatics

   Add the broken bay leaves, stir, and let the mixture simmer for 5 minutes.

   Time: PT5M

6. Deglaze and Build Broth

   Pour in 2 cups boiling water, stir in 1.5 tsp concentrated beef bouillon paste, and add 1 cup red wine. Bring to a gentle simmer and cook for 5 minutes, scraping the pan bottom.

   Time: PT5M

7. Assemble in Baking Dish

   Transfer the sautéed vegetables and broth to a deep baking dish. Place the seared beef shanks on top, scatter the sliced mushrooms, sprinkle the chopped cilantro/parsley and rosemary sprigs, then cover tightly with aluminum foil.

   Time: PT5M

8. Bake

   Preheat the oven to 360°F (180°C). Bake the covered dish for 2 hours, or until the meat is fork‑tender and easily pulls away from the bone.

   Time: PT2H

   Temperature: 360°F

9. Prepare Mashed Potatoes

   While the beef braises, place the peeled and cubed potatoes in a pot of salted water, bring to a boil and cook until fork‑tender (about 20 minutes). Drain, return to pot, mash with 2 tbsp butter, 0.5 cup heavy cream, and the remaining chopped herbs. Season with salt and pepper.

   Time: PT30M

10. Make Sauce

    Remove the beef and vegetables from the baking dish. Strain the broth through a colander, pressing the cooked vegetables to extract their puree. Return the liquid to a saucepan, stir in the remaining 0.5 cup heavy cream, and simmer 5‑10 minutes. For a thicker sauce, whisk in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water.

    Time: PT10M

11. Serve

    Place a generous mound of mashed potatoes on each plate, set a braised beef shank on top, spoon over the rich red‑wine sauce, and garnish with the reserved sautéed carrots, mushrooms, and fresh herbs.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g