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Braised Beef Shanks

Braised Beef Shanks [1]
Serves 4-6

Free of: All top allergens and gluten-free




  1. Pre-heat oven to 350º F. Season flour with salt and pepper. In a large bowl, toss shanks gently in seasoned flour to coat.
  2. Heat olive oil in a large, oven-proof Dutch oven, over medium-high heat. Brown shanks. Remove and set aside.
  3. Add onions, garlic, carrots and celery to the pot. Cook 5 minutes. Add orange peel strips, bay leaves, thyme, stock and wine (if using). Stir.
  4. Now add beef shanks and submerge in the liquid. Cover tightly with Dutch oven lid. Place in oven for 2-2½ hours, until shanks are tender.
  5. Skim off excess fat from pan. Remove orange peel and herbs.
  6. Serve one beef shank per person, with some vegetables and aromatic broth.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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