Beef shanks are well-marbled cross-section cuts from the leg, usually about an inch or so thick, and in my opinion are one of the most flavor-packed long-cooking cuts you can get. Their texture after braising is similar to that of oxtails and short ribs, but they’re much meatier. Layered with lemon slices and fresh rosemary, these are braised simply in red wine. You could make a full-fledged gremolata for topping, but I think they need nothing more than a grating of lemon zest and some fresh parsley. Some warmed bread would be welcome on the table for soaking up the braising liquid.
Season the shanks on both sides with salt and pepper. In a large skillet or sauté pan, heat
Using a slotted spoon, gently transfer the shanks to a serving platter; they’ll fall apart a bit, but that’s fine—charming, even. Season the cooking liquid with salt and pepper, if needed, then spoon some of it over the shanks. Grate the zest of the remaining lemon over the top, sprinkle with the parsley, and serve.
© 2017 All rights reserved. Published by Abrams Books.