Zinfandel Braised Beef Shanks
Zinfandel Braised Beef Shanks
Try this quick and easy recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Braising
  • Preparation Time 30 minutes
  • Cooking Time 5 hours
  • Yield 4 servings
  • 227 grams cross-cut Beef shanks
  • A splash of Extra virgin Olive oil
  • 2 Onions, chopped
  • 4 Garlic cloves, peeled
  • 2 Carrots, chopped
  • 750 millilitres bottle of any Zinfandel or Red wine
  • 2-3 large sprigs of Rosemary, fresh
  • 1 teaspoon of Peppercorns
  • 1 teaspoon of Salt
  • 1-2 Bay leaves
  • 1 cup of Prunes
  1. Splash the oil into your favourite heavy skillet and heat over medium high heat
  2. Sear the beef until browned, crispy and delicious, about 5 minutes then flip and sear the second side
  3. Transfer to a slow cooker
  4. Pile in all the remaining ingredients, cover and cook on high for six hours or low for eight hours
  5. Serve and share

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