Beef Shanks

If you’re up for a non-traditional Christmas dinner this year, this iconic dish is bound to become your next, family-approved classic. Slow-cooked to perfection, this show-stopping platter of beef is topped with a glaze reduction, vegetables and dainty truffle oil fries, then served on a bed of smoked blue cheese polenta. It’s a meal so filling and delicious that you may never go back to turkey dinner again.

By MIKE EDGAR & JENN WEBSTER

BEEF SHANKS

There are two ways to obtain the off-cut of beef that is desirable for this recipe. Firstly, you can ask your local butcher for a whole beef shank tied, or you can have the butcher cut the meat into two to three-inch thick pieces. Cutting them into smaller pieces makes them easier to handle. For this recipe however, we cooked the shanks whole.
 
Ingredients:
2 Whole Beef Shanks, Frenched and Tied.
3 Carrots, Chopped
4 Celery Stocks, Chopped
2 Onions, Chopped
5 Garlic Cloves
250 Grams Fresh Ginger, Chopped
750 mls Red Wine
5 L Beef Stock
5 Thyme Sprigs
4 Rosemary Sprigs
Salt
Ground Black Pepper
2 Cups Brown Sugar
 
Method:
In a large frying pan or Dutch oven heat canola oil on high heat. Generously season the shanks with salt and pepper. Sear all sides of the shanks and transfer to a large pan or Dutch oven. Add carrots, celery, onion, garlic and ginger to the pan you seared the beef in. Sauté until the vegetables start to brown. Add half the wine and scrape all the brown bits off the bottom of the pan. Add the rest of the wine, beef stock, brown sugar, thyme, and rosemary. Bring to a boil and then pour into the pan with the shanks. Cover and braise at 35-degrees Fahrenheit for five hours or until tender.

When shanks are done, strain out half the braising liquid into a separate pot to make a glaze. Leave the shanks in the remaining liquid and cover to keep warm. Reduce the strained braising liquid on medium heat, until it reaches a syrup consistency. To serve the shanks, you will need help to prop them up on a platter. You can use your favourite holiday accompaniments. For this recipe, we used a smoked blue cheese polenta, balsamic roasted shallots, roasted squash and grilled bok choy. Please see below for these recipes.

Firstly, on the bottom of your platter, pour the polenta down as a base. Then, arrange half of the vegetables around the platter and gently place the shanks in the center – moving any vegetables around as needed, to aid the shanks in standing straight up. Drizzle the glaze all over the shanks. Scatter the remaining vegetables on the platter, and you are ready to impress your guests!
 

SMOKED BLUE CHEESE POLENTA
6 Cups Chicken Stock
2 Cups 35% Cream
2 Cups Coarse Corn Meal
60 gm Butter
200 gm Smoked Blue Cheese
1 Cup Grated Parmesan
1 Tbsp. Kosher Salt
1 Tsp. Ground Black Pepper
¼ Cup Parsley, Chopped
¼ Cup Chives, Chopped
 
Method:
Bring stock, cream, salt and pepper to a boil, add the corn meal and reduce heat to low. Simmer for 25 to 30 minutes, stirring constantly until thick and creamy.
Remove from heat and stir in butter, blue cheese, parmesan, chive, and parsley and you are ready to serve.
 

BALSAMIC ROASTED SHALLOTS

10 Large Whole Shallots, Peeled and Halved
3 Tbsp. Butter
2 Tbsp. Honey
4 Tbsp. Balsamic Vinegar
1 Tbsp. Fresh Thyme Leaves
Salt and Pepper
 
Pre-heat oven to 400-degrees Fahrenheit. Melt butter in an oven-safe frying pan over medium heat. Add honey, balsamic, and thyme. Stir to combine. Add your shallots flat side down, sprinkle with salt and pepper and roast in oven for 20 to 25min.

ROASTED SQUASH

2 Kabocha Squash, Seeded and Cut into Wedges (leaving the skin on)
2 Tbsp. Olive Oil
2 Tbsp. Butter
Salt and Pepper
 
Pre-heat oven to 400-degreesFahrenheit. Heat oil, and butter in a cast iron pan. Place squash in the pan and sprinkle with salt and pepper. After the squash has a nice golden brown sear on one side, flip them and put in the oven to roast for approximately 20 minutes, flipping every five minutes.
 

BOK CHOY

Cut bok choy in halves. Drizzle with olive oil. Sprinkle with salt and pepper. Place bok choy flat-side down on a very hot grill and sear for 30 seconds, ensuring each one gets a really nice grill mark. Flip and sear for another 30 seconds and they are ready to eat.