Braised Beef Shanks Dinner Party tonight.

[sugarspunZ]

Braised Beef Shanks with Grilled Hearts of Romaine Caesar Salad and Braised Red Cabbage with Pancetta Pine Nuts.

Braised Beef Shanks

Ingredients



5 lbs Beef Shanks
1 Bottle Dry Red Wine
4 Cups Beef Stock
2 Cups Chopped Spanish Onion for Mirepoix
1 Cup Chopped Carrot for Mirepoix
1 Cup Chopped Celery Stalk for Mirepoix
8 Cloves Garlic
3 tbs Tomato Paste
1 15oz Can Chopped Tomatoes
3 Bay Leaves
8 Sprigs of Thyme
8 Sprigs of Flat Leaf Parsley
4 Sprigs of Rosemary
1 Cup Flower
4 Tbs of Olive Oil
Beurre Manié
1 Tbs of Butter
1 Tbs of Flower
Kosher Salt
Cracked Pepper
Flower
Gremolata
4 tablespoons finely chopped fresh flat-leafed parsley
1 minced garlic clove
1 teaspoon freshly grated lemon zest
Freshly ground black pepper to taste


Directions

Preheat the oven to 325 degrees.

In a large roasting pan add the olive oil. Season the shanks with salt and pepper. Dredge the shanks in the flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the Mirepoix saute for 5 minutes or until slightly brown. Season with salt and pepper. Stir in the garlic, bay leaves, thyme, rosemary, and parsley. Cook for 1 minute. Then add tomato paste and chopped tomatoes. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks, and then cover tightly with heavy duty aluminum foil. Place into oven and cook for 3 hours. Check occasionally and add more stock if liquid gets to low.
Remove roasting pan from oven and then remove shanks to a plate and cover with foil. Strain cooling liquid and return to a large pot. Add Beurre Manié (equal parts butter and flower mashed into a paste) and stir until incorporated. Let reduce until liquid will coat the back of a spoon. Return shanks to warm then serve on bed of egg noodles and top with Gremolata.

Season the shanks with salt and pepper. Dredge the shanks in the flour, coating each side completely.


When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides.


Add the Mirepoix saute for 5 minutes or until slightly brown. Season with salt and pepper.


Add the shanks, and then cover tightly with heavy duty aluminum foil.


Reducing strained cooking liquid


Money Shot

[sugarspunZ]

Grilled Hearts of Romaine Caesar Salad

Ingredients



3 Hearts of Romaine
3 Tbs of Extra Virgin Olive Oil
Kosher Salt
Cracked Pepper

Caesar Dressing
½ cup mayonnaise
2 clove garlic, crushed
2 lemon, zested and juiced
4 tablespoons anchovy paste or anchovy filets
1 cup grated Parmigiano-Reggiano
4 teaspoons Worcestershire sauce
2 teaspoon of Dijon mustard
2 teaspoon coarse black pepper
6 tablespoons extra-virgin olive oil

Directions

Preheat the grill or a grill pan.

Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire, Dijon, and pepper into a cuisinart and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the dressing with a spatula to a bowl or a portable plastic container.

Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Place hearts of Romaine into a ziplock bag and place in freezer for about a half hour. Remove from freezer and coat with olive oil and sprinkle with graded Parmigiano-Reggiano, then grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Coat with Dressing, top with shaved Parmigiano-Reggiano, and pepper, to taste, and serve.

Coat with olive oil and sprinkle with graded Parmigiano-Reggiano


Money Shot

[sugarspunZ]

Braised Red Cabbage with Pancetta and Pine Nuts

Ingredients



1 Head of Red Cabbage Shredded
10 slices of Pancetta julienned
2 Shallots thinly sliced
1 cup Pine Nuts
1 cup Beef Stock
Kosher Salt to taste
Cracked Pepper

Directions

Cook pancetta in a pan until crisp. Remove pancetta and sauté shallots in rendered fat. Once shallots are translucent and slightly browned add cabbage and coat with fat. Add beef stock, sale and pepper to taste, and braise for about 30 minutes or until tender over med to low heat. In a separate pan brown pine nuts and set aside. Once cabbage is done toss in pine nuts and pancetta and serve.

sorry no more pictures here. i had to be social

[surfcity40]

yeah right, you wouldn't suck some dude for 15 mil.

I ordered pasta delivered.

[sugarspunZ]

Originally Posted by surfcity40

yeah right, you wouldn't suck some dude for 15 mil.

I ordered pasta delivered.

WAT!!!

[surfcity40]

Originally Posted by sugarspunZ

WAT!!!

no need to be confused....very nice dinner....seeing that made me realize we need to do another iron chef....echo's wife will be in....

[sugarspunZ]

thanks dude. +1 on another iron chef

[ninor]

That looks delicious man!

How many tablespoons of mayo did you use? it only says 1/2 in your post

[Divergent13]

Sounds like it was a fun food to eat. Nice job.

[sugarspunZ]

Originally Posted by ninor

That looks delicious man!

How many tablespoons of mayo did you use? it only says 1/2 in your post

thanks man.
fixed. it is supposed to say a half cup. my bad.

[jeffie7]

good job! looks really good.

The only thing I can pick on you about is why would you use low fat mayo? better yet, for a semi home made caesar dressing with as many items as you used, why not go all the way with it and make it 100% from scratch?

looks like everything turned out great! if you get board I know of another forum where you could post it up at.... =)

[quakerroatmeal]

Wow the braised beef shanks looks delicious. Plate ready to serve looks very professional. But I've always been curious, are you a male or female? Always thought you were a female but not for sure.

[bstansbu]

Originally Posted by jeffie7

good job! looks really good.

The only thing I can pick on you about is why would you use low fat mayo? better yet, for a semi home made caesar dressing with as many items as you used, why not go all the way with it and make it 100% from scratch?

looks like everything turned out great! if you get board I know of another forum where you could post it up at.... =)

I make it simlar to him, but I also put capers and parsely, minus the worshire and mustard. Best ceasar ever.

[sugarspunZ]

Originally Posted by jeffie7

good job! looks really good.

The only thing I can pick on you about is why would you use low fat mayo? better yet, for a semi home made caesar dressing with as many items as you used, why not go all the way with it and make it 100% from scratch?

looks like everything turned out great! if you get board I know of another forum where you could post it up at.... =)

thanks bro
i didnt use low fat mayo. the recipe said to and i just cut and pasted it. i changed it.
i wanted to make one with real eggs but my mom is afraid to eat raw eggs.

what forum is that?

[surfcity40]

Originally Posted by quakerroatmeal

Wow the braised beef shanks looks delicious. Plate ready to serve looks very professional. But I've always been curious, are you a male or female? Always thought you were a female but not for sure.

you're kidding right?

[sugarspunZ]

Originally Posted by quakerroatmeal

Wow the braised beef shanks looks delicious. Plate ready to serve looks very professional. But I've always been curious, are you a male or female? Always thought you were a female but not for sure.

WAT!!!

i am male.

[sugarspunZ]

Originally Posted by bstansbu

I make it simlar to him, but I also put capers and parsely, minus the worshire and mustard. Best ceasar ever.

that sounds really good. i heart capers.

[jeffie7]

Originally Posted by sugarspunZ

i didnt use low fat mayo. the recipe said to and i just cut and pasted it. i changed it.
i wanted to make one with real eggs but my mom is afraid to eat raw eggs.

what forum is that?

mine dummy.

www.handsonkitchen.com

if you do happen to post, attach the pictures to the thread so down the road if you ever delete them they will stay in the thread with the recipe.

to attach pictures, click on go advance then manage attachments. you can do 5 at a time. max file size I believe is 200k

[jeffie7]

Originally Posted by sugarspunZ

WAT!!!

i am male.

I think he wants some pictures of your unit for proof

[bstansbu]

Originally Posted by sugarspunZ

that sounds really good. i heart capers.

me too, I got my recipe from the head chef at the JW Marriot in Bangkok. I may try a bit of dijon and worchire like you though, that sounds like it would give it a good little bump in flavor.