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Beer Braised Beef Shanks

October 30, 2018 • 0 comments

Beer Braised Beef Shanks
My first recipe challenge from Nourished by Nature I was given Beef Shanks! The Beef shank is a hard-working piece of meat! This tends to make it a tough cut but braised and a little acid added in the cooking process can make this tender and a very versatile meat. The leftovers are to die for! In Britain don’t ask for a shank cut. It is the shin and the leg. Yes, the often overlooked cut shank is the shin. Next time I ram my shin I am going to scream, “My Shank!!!” (My students expect it from me). Now let’s talk Braising! Not to be confused with stewing, braising needs to be browned and then slowly cooked in minimum fluid. Oh and slow cook with a lid on!
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (12 oz.) Beer- darker the better
  • (1 tbsp) Balsamic Vinegar
  • (2) Carrots, diced
  • (2) Celery stalks, diced
  • (1) Onion, diced
  • (1 sprig) Rosemary
  • (1 sprig) Thyme
  • (1) Sage leaf
  • (to taste) Salt/Pepper
  • (1 pkg) Beef Shanks
  • (1 Tbsp.) Grass Fed Butter




*Remember to bring your protein to room temperature and dry it so you get a great sear sealing in flavor.

Preheat oven to 300F. On the stove top place your Dutch oven to high heat. Add a Tablespoon of butter and when hot, add the shanks- searing until you have a nice brown coating. Flip it over to brown the other side. Remove the shanks and place on a platter. Caramelize the onions, carrots and celery in the Dutch oven and when the onions are translucent, add the dark beer and the balsamic vinegar. Bring to a boil and add the shanks back to the Dutch oven. Top with herbs and the salt and pepper. Put the lid on and place in oven for 5 hours at 300F.

Traditionally, Beef Shank is served over noodles, rice or in this case Garlic Mashed Potatoes.

After a 5 hour stint in the oven the shank cuts are so tender! Then remove the beef and strain the fluid in the Dutch oven. I made gravy this time but the next time…..Ajus! This would be a flavorful French dip sauce!

-Chef Dee Quinnett

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