Braised Beef and Veal Shanks with Mashed Potatoes & Glazed Carrots

Ingredients

• 2 cups Red wine (Dry, full‑bodied (e.g., Cabernet Sauvignon))
• 2 pieces (about 1.5‑2 lb each) Beef shank (Trim excess fat; can also use veal shank)
• 2 pieces (about 1.5 lb each) Veal shank (Trim excess fat)
• 1 large Onion (Quartered)
• 2 medium Carrots (for braise) (Cut into 2‑inch pieces)
• 2 tablespoons Fresh parsley (Chopped)
• 3 pieces Garlic cloves (Crushed)
• 2 sprigs Fresh thyme
• 2 pieces Bay leaf
• 1/2 cup All‑purpose flour (For dusting shanks)
• 3 tablespoons Vegetable oil (For searing)
• 500 ml Beef stock (Low‑sodium)
• 500 ml Chicken stock (Low‑sodium)
• 4 large Carrots (for glazing) (Peel and cut into 1‑inch pieces)
• 2 tablespoons Maple syrup (Pure grade)
• 3 tablespoons Butter (Divided: 2 tbsp for carrots, 1 tbsp for potatoes)
• 2 pounds Potatoes (Russet or Yukon Gold) (Peeled and cut into 1‑inch cubes)
• 1/2 cup Milk (Whole milk for richness)
• to taste Salt
• to taste Black pepper (Freshly ground)
• 1 teaspoon Dried parsley (For mashed potatoes)

Instructions

1. Prepare the red‑wine reduction

   Pour 2 cups of red wine into a small saucepan, bring to a gentle boil, then carefully ignite the alcohol with a lighter to flame off the ethanol. Let it simmer for 2‑3 minutes until the flame dies out, then remove from heat and allow to cool to room temperature.

   Time: PT10M

2. Add aromatics to the wine

   Stir in the quartered onion, carrot pieces, chopped parsley, crushed garlic, thyme sprigs, and bay leaves. Let the mixture cool completely (about 5 minutes).

   Time: PT5M

3. Marinate the shanks

   Place the beef and veal shanks in a large non‑reactive container, pour the cooled wine‑aromatic mixture over them, cover, and refrigerate for at least 8 hours, preferably 24 hours.

   Time: PT24H

   Temperature: 4°C

4. Remove shanks and pat dry

   After marinating, lift the shanks out, discard the aromatics (or reserve for later use), and pat the meat dry with paper towels.

   Time: PT10M

5. Season and flour the meat

   Season both sides of each shank with salt and freshly ground black pepper, then dust lightly with all‑purpose flour, shaking off any excess.

   Time: PT5M

6. Sear the shanks

   Heat 3 Tbsp vegetable oil in the cast‑iron skillet over medium‑high heat until shimmering. Add the shanks and sear each side until deep golden brown, about 3‑4 minutes per side. Transfer to a plate.

   Time: PT15M

   Temperature: 190°C

7. Sauté the aromatics

   Add a fresh splash of oil if needed, then add the reserved onion, carrot, parsley, garlic, thyme, and bay leaf to the skillet. Cook, stirring occasionally, until the vegetables develop color, about 8‑10 minutes.

   Time: PT10M

   Temperature: 180°C

8. Deglaze and add stock

   Deglaze the pan with the remaining cooled wine reduction, stirring to dissolve the fond. Add 1 liter of combined beef and chicken stock (50/50) and bring to a gentle simmer.

   Time: PT5M

   Temperature: 95°C

9. Combine meat and liquid for braising

   Return the seared shanks to the pot, nestling them among the vegetables. Cover tightly with a lid or foil.

   Time: PT5M

10. Oven braise

    Place the covered pot in a pre‑heated oven at 275°F (135°C) and braise for 4‑6 hours, checking at the 4‑hour mark. The meat should be fork‑tender and start to fall off the bone.

    Time: PT5H

    Temperature: 275°F

11. Cool and refrigerate (optional)

    After braising, let the pot cool to room temperature, then refrigerate overnight. This step makes the meat easier to handle and the sauce richer.

    Time: PT8H

    Temperature: 4°C

12. Prepare glazed carrots

    Peel and trim the additional carrots, cut into uniform 1‑inch pieces. In a skillet, arrange carrots in a single layer, add 2 Tbsp water, a pinch of salt, 2 Tbsp butter, 2 Tbsp maple syrup, and a dash of pepper. Cover and cook over medium heat until water evaporates and carrots are tender‑glazed, about 12‑15 minutes.

    Time: PT20M

    Temperature: 180°C

13. Make mashed potatoes

    Place peeled and cubed potatoes in a pot of cold water, bring to a boil, then simmer on low heat for 20 minutes until fork‑tender. Drain, return to pot, mash with 1 Tbsp butter, 1/2 cup milk, 1 tsp dried parsley, salt and pepper to taste. Adjust butter or milk for desired creaminess.

    Time: PT30M

    Temperature: 100°C

14. Finish the braised meat and sauce

    Remove the shanks from the braising liquid, strain the liquid, and return to a saucepan. Reduce over medium‑high heat until thickened to a sauce consistency (about 10‑15 minutes). Re‑heat the shanks briefly in the sauce before serving.

    Time: PT15M

    Temperature: 95°C

15. Plate and serve

    Place a mound of mashed potatoes on each plate, top with a braised shank, spoon over the reduced sauce, and arrange glazed carrots on the side.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red wine: Beef broth + 1 tbsp red wine vinegar, Non‑alcoholic red wine
• Instead of Beef shank: Lamb shank, Pork shoulder roast
• Instead of Veal shank: Beef shank, Pork shank
• Instead of Onion: Leek, Shallot
• Instead of Carrots (for braise): Parsnip, Celery root
• Instead of Fresh parsley: Dried parsley, Fresh cilantro
• Instead of Garlic cloves: Garlic powder (1 tsp), Shallot
• Instead of Fresh thyme: Dried thyme (1 tsp), Herbes de Provence
• Instead of Bay leaf: Dried thyme, Oregano
• Instead of All‑purpose flour: Cornstarch (use half amount), Rice flour
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Beef stock: Homemade beef broth, Mushroom stock
• Instead of Chicken stock: Vegetable stock, More beef stock
• Instead of Carrots (for glazing): Parsnips, Sweet potatoes (cut thin)
• Instead of Maple syrup: Honey, Brown sugar (1 tbsp + extra water)
• Instead of Butter: Margarine, Olive oil (for carrots only)
• Instead of Potatoes (Russet or Yukon Gold): Sweet potatoes (different flavor), Cauliflower (for low‑carb version)
• Instead of Milk: Half‑and‑half, Unsweetened almond milk
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black pepper: White pepper, Ground coriander
• Instead of Dried parsley: Fresh parsley, Chives

Equipment Needed

• Large cast‑iron skillet or Dutch oven (oven‑safe)
• Medium saucepan
• Fine‑mesh strainer
• Mixing bowl (glass or stainless steel)
• Tongs
• Ladle
• Chef’s knife
• Cutting board
• Vegetable peeler
• Potato masher or ricer
• Oven

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a heavy‑bottomed Dutch oven for even heat distribution during braising.
• For extra depth, add a splash of balsamic vinegar to the final sauce reduction.
• If you lack fresh thyme, 1 tsp dried thyme works well.
• Pat the meat dry thoroughly; any moisture will steam rather than sear.

Troubleshooting

Storage

Refrigerator: Store meat, sauce, mashed potatoes, and glazed carrots in airtight containers for up to 4 days.

Freezer: Freeze braised shanks with sauce in a freezer‑safe bag for up to 2 months. Mashed potatoes and carrots freeze well for 2‑3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the shanks a day before cooking for deeper flavor.
• Braise the meat a day ahead, then reheat gently with the reduced sauce.
• Glazed carrots can be made up to 2 hours ahead; keep warm.
• Mashed potatoes reheat well in a covered saucepan with a splash of milk.