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Epicurious
Gourmet

Spicy Beef Shanks with Julienne Carrots

2.8

(4)

Recipe information

  • Yield

    Serves 4

Ingredients

4 meaty cross-cut sections beef shanks (about 4 1/4 pounds total)
4 teaspoons Worcestershire sauce
1 pound carrots, cut into 2-inch julienne strips
2 tablespoons unsalted butter
1 tablespoon bottled horseradish, drained, or grated fresh horseradish to taste
2 teaspoons minced fresh parsley leaves

Preparation

  1. Step 1

    Preheat oven to 275°F.

    Step 2

    In a heavy ovenproof kettle large enough to hold beef shanks in one layer arrange shanks and season with salt and pepper. Roast meat, covered tightly, in middle of oven 2 1/2 hours, or until tender. (Meat will give off juices as it cooks.)

    Step 3

    Stir Worcestershire sauce into pan juices and cool meat, covered partially, basting it as it cools. Transfer meat with a slotted spoon to a platter and discard bones and gristle. Skim fat from pan juices. Return meat to pan juices and heat, covered partially, over moderate heat until just heated through.

    Step 4

    In a steamer set over simmering water steam carrots, covered, 3 minutes, or until crisp-tender, and transfer to a bowl. Toss carrots with butter, horseradish, parsley, and salt and pepper to taste.

  2. Step 5

    Divide carrots among 4 plates, mounding slightly, and arrange meat over them. Drizzle meat with pan juices.

TagsBeefMeatBeef ShankCarrotRoot VegetableVegetableMainDinnerGluten FreeNut Free5 Ingredients or FewerBraiseGourmet
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