Beef Shanks Braised in Onion
(from the Bargemen of the Rhone) Lydie Marshall
A Passion for My Provence
1 t. olive oil
4 slice beef shank, 1½ inches thick, bone in, fat trimmed (about 4 lb.)
2 lb. onions, sliced
2 ½ t. salt
Freshly ground black pepper
3 sprigs thyme
Preheat oven to 300º
Oil bottom of dutch oven large enough to comfortably fit the meat in 1 layer. Put half the onion slices into the bottom of pan, sprinkle with 1 t. salt. Nestle meat on top. Sprinkle with ½ t. salt and pepper, strew thyme branches over and cover with remaining onion slices; sprinkle with remaining salt. Cover tightly.
Braise in oven for 3 hours.
With this, Lydie serve sautéed young turnips and steamed potatoes.
She also frocesses 4 anchovy fillets, 4 large garlic closes and 5 sprigs of parsley to serve with. However, I personally didn't think it suited so I no longer make it.
My note: I cook this entirely on stovetop at simmer. It looks after itself completely. 3 hours is a bit lengthy so check earlier to see if it is ready. Usually no more than 2 1/2.
Great with the jus and onions over mashed potatoes and a little horseradish.
Just depends on the flavour of the meat as this cut can be 'aromatic'.
(from the Bargemen of the Rhone) Lydie Marshall
A Passion for My Provence
1 t. olive oil
4 slice beef shank, 1½ inches thick, bone in, fat trimmed (about 4 lb.)
2 lb. onions, sliced
2 ½ t. salt
Freshly ground black pepper
3 sprigs thyme
Preheat oven to 300º
Oil bottom of dutch oven large enough to comfortably fit the meat in 1 layer. Put half the onion slices into the bottom of pan, sprinkle with 1 t. salt. Nestle meat on top. Sprinkle with ½ t. salt and pepper, strew thyme branches over and cover with remaining onion slices; sprinkle with remaining salt. Cover tightly.
Braise in oven for 3 hours.
With this, Lydie serve sautéed young turnips and steamed potatoes.
She also frocesses 4 anchovy fillets, 4 large garlic closes and 5 sprigs of parsley to serve with. However, I personally didn't think it suited so I no longer make it.
My note: I cook this entirely on stovetop at simmer. It looks after itself completely. 3 hours is a bit lengthy so check earlier to see if it is ready. Usually no more than 2 1/2.
Great with the jus and onions over mashed potatoes and a little horseradish.
Just depends on the flavour of the meat as this cut can be 'aromatic'.