Ease of preparation rating: Medium.
Yield: 6 servings.
Ingredients:
6 beef or veal shanks, cut 1 ½-inches (3.75 cm) thick
Salt and pepper
1 cup (240 ml) flour
1/4 cup (60 ml) olive oil
2 large carrots, chopped
2 large leeks, chopped
1 large white onion, chopped
1/4 cup (60 ml) piquillo peppers, chopped
2 tomatoes, chopped
1 cup (240 ml) dry white wine
4 cups (950 ml) beef stock
4 sprigs thyme
1/4 cup (60 ml) chopped parsley
Method:
Preheat oven to 355 F (180 C).
Season beef shanks with salt and pepper, then coat with the flour.
Heat the olive oil in a large skillet over medium-high heat.
Add the beef shanks to the hot oil and cook until nicely browned, three to four minutes per side, transferring the shanks to a plate when finished.
In the same pan, add the carrots, leeks, onions, and piquillo peppers, and cook, stirring occasionally, for four to five minutes.
Add tomatoes and cook for three to four minutes.
Pour the wine into the pan and continue cooking for four to five minutes, until the wine reduces completely.
Return the beef shanks to the pan, stir in beef stock, thyme, and parsley.
Transfer the pan to the oven and roast for fifty to sixty minutes.
Remove the pan from the oven, remove the beef shanks from the vegetable mixture and set them aside, keep warm.
Make a sauce by transferring the vegetable mixture to the bowl of a food processor and blending until smooth.
Season with salt and pepper.
Serve beef shanks hot, topped with the sauce.
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