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Braised Beef and Veal Shanks with Mashed Potatoes & Glazed Carrots
A classic French‑style braise that transforms inexpensive beef and veal shanks into melt‑in‑your‑mouth meat, served with creamy mashed potatoes and sweet‑savory glazed carrots. The recipe includes a red‑wine marinade, a long oven braise, and a rich reduced sauce.
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Cost Breakdown
Critical Success Points
- • Flaming off the alcohol from the wine
- • Patting the meat dry before searing
- • Achieving a deep brown sear on all sides
- • Braising at low temperature for several hours
- • Reducing the braising liquid to a sauce
Safety Warnings
- • Flaming alcohol can cause burns – keep a fire extinguisher nearby and never leave the pan unattended.
- • Handle hot oil and cast‑iron skillet with oven mitts to avoid splatters.
- • Use oven mitts when removing the hot pot from the oven.
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