Tuesday, November 23, 2010

Rustic Beef Shank Bourguignon

This Bourguignon recipe is very rustic and simple!
     Sometimes, a great dinner is uncomplicated.  Beef shanks are not commonly found on a fine dining menu, but this recipe could very well find a place on a Burgundy region cafe menu.  The Burgundy region of France is full of great cooking to go with the famous wines that are produced there.  Beef tenderloin tips bourguignon is the more common preparation of this recipe.  Beef shanks are delicious prepared in the style of Burgundy too!
     Recipe:  Heat a small saute pan or brazing pan over medium high heat.
     Add a small splash of olive oil.
     Add 1 pat of unsalted butter.
     Pan sear a beef shank that is seasoned with coarse ground black pepper and sea salt.
     Brown both sides of the shank.      
     Remove the shank from the pan.
     Pour the oil out of the pan but do not discard the fond.  (Fond is the brown bits of the beef that stick to the bottom of the pan.)
     Set the pan back on the burner and lower the temperature to medium heat.
     Add 2 pats of unsalted butter and stir with a whisk.
     Try to scrape the bits of fond into the butter.
     The milk fats from the butter will combine with the fond.
     Add a one to one proportion of flour to the butter in the pan and stir constantly to make a blonde colored pan roux.
     Add some rich beef stock while stirring and bring the sauce to a boil.
     Add 1 bay leaf.
     Add 1 pinch of thyme.
     Add 1 whole garlic clove.
     Add black pepper and sea salt.
     Add a very generous pour of burgundy wine to the brown sauce in the pan.
     Return the beef shank to the thin burgundy sauce.  (There should be enough thin sauce in the pan to almost cover the beef shank.)
     Add 1 onion center section.
     Add 1 large peeled carrot section.
     Add 1 fluted large mushroom.
     Add 1 celery stalk to the sauce.  (Rustic vegetable style.)
     Cover the pan and braise in a 325 degree oven, till the beef shank becomes tender.
     Remove the beef shank from the pan and place it on a plate.
     Remove the vegetables and arrange them on the plate.
     Reduce the burgundy sauce over medium high heat, till the sauce thickens to a rich medium consistency.
     Pour the Burgundy Sauce through a fine mesh strainer into a bowl.
     Generously spoon the Burgundy Sauce over and around the beef shank.
     Voila!  This is the richest flavored sauce you could ever imagine for a beef shank!   The burgundy sauce method of preparation in this recipe is cooked with a rustic technique too.  This is a throw back to a simpler day of Burgundy cooking.  While braising, the beef marrow becomes part of the sauce, causing the Burgundy Sauce to gain the richness of a bordelaise sauce.  The rustic vegetables are perfect with this cut of beef.  I love Bourgogne cuisine! ... Shawna

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