Savory Shank Stew
I’m a do-it-yourself kind of guy, so thoroughly enjoy boning, cutting and wrapping my own deer and elk – except for dealing with the shank meat. When it comes to the shank I hate the long and tedious process of filleting off the normally unpalatable silver skin.
But I found a way to cook up the shank meat silver skin and all, turning a notoriously tough cut of meat into gourmet fair. Try this recipe once, and you’ll prize the shank almost as much as the prime cuts. Cooked slow and low, the meat is fork tender and the silver skin dissolves and acts as a natural thickening.
- 1½ lbs (more or less) boneless shank meat w/silver skin, cut into about 1” chunks
- 1 very large onion, sliced thin (about 1½ cup)
- 2 medium cloves garlic, minced
- 1- 15 ounce can ready to use beef broth
- 1 cup dry red wine
- ⅓ cup tomato paste
- 1 bay leaf
- Salt and pepper to taste
- 2 Tablespoon extra-virgin olive oil or other good quality vegetable oil.
Heat oil to medium high in Dutch oven, brown meat half at a time. Remove with fork or slotted spoon to retain oil in Dutch oven, set meat aside. Reduce heat to medium-low, add onions and garlic, cover and cook, stirring occasionally, until soft (do not brown).
Remove lid, add broth, wine, tomato paste, and bring to boil. Add salt and pepper to taste, return meat to Dutch oven, add bay leaf. Cover and place in preheated 275 degree oven (or simmer very slowly in Dutch oven). Roast in oven for 2-3 hours or until tender. Serve over a bed of rice, pasta, couscous or potatoes and taste a little bit of heaven. Serves four hungry dudes.
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