Braisin’ Beef

Tonight I was in the mood for a rich fall meal… and had some leftover port wine to use. So to hit the spot, I made braised beef shanks in a port wine sauce. Here’s my recipe for port braised beef shanks…

4 beef shanks
salt, pepper, italian seasoning to taste
olive oil
2 cloves garlic, minced
miripoix: 1/2 cup each carrots, celery, onions diced fine
1 cup port wine (I used Jonesy)
1 cup beef broth
2 springs fresh rosemary
4 springs thyme leaves
1/2 cup frozen peas

In a dutch oven, brown beef shanks in olive oil on both sides.; remove from pot.
In the same pot, add the miripoix and garlic. Stir until softened.
Return the browned beef in the pot.
Add port wine & beef broth.
Stir in fresh thyme & rosemary leaves.
Reduce heat, cover and let it simmer for 2 hours.
Just before serving, add frozen peas and stir.

I served this over steamed brown rice.

Braisin’ Beef

Tonight I was in the mood for a rich fall meal… and had some leftover port wine to use. So to hit the spot, I made braised beef shanks in a port wine sauce. Here’s my recipe for port braised beef shanks…

4 beef shanks
salt, pepper, italian seasoning to taste
olive oil
2 cloves garlic, minced
miripoix: 1/2 cup each carrots, celery, onions diced fine
1 cup port wine (I used Jonesy)
1 cup beef broth
2 springs fresh rosemary
4 springs thyme leaves
1/2 cup frozen peas

In a dutch oven, brown beef shanks in olive oil on both sides.; remove from pot.
In the same pot, add the miripoix and garlic. Stir until softened.
Return the browned beef in the pot.
Add port wine & beef broth.
Stir in fresh thyme & rosemary leaves.
Reduce heat, cover and let it simmer for 2 hours.
Just before serving, add frozen peas and stir.

I served this over steamed brown rice.