Garlic-Braised Beef Shanks

Ingredients for Garlic-Braised Beef Shanks

• 6 (1 1/2-inch-thick) beef shanks (2.7kg )

• 1 cuillère à soupe de sel

• 1 cuillère à café de poivre noir

• 80g de farine ordinaire

• 1 1/2 to 2 tablespoons extra-virgin olive oil

• 425ml reduced-sodium beef broth (14 fluid ounces)

• 475 ml d'eau

• 4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves

• 2 (4-inch-long) strips fresh lemon zest

• 8 fresh thyme sprigs

• 2 feuilles de laurier turques ou 1 Californienne

• 3 celery ribs, cut diagonally into 1-inch pieces

• 3 large carrots, cut diagonally into 1-inch pieces

• 1 tablespoon fresh lemon juice, or to taste

• Garnish: celery leaves

• papier parchemin

Placez la grille du four en position médiane et préchauffez le four à 177°C.

Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoons oil if necessary, 5 to 6 minutes per batch.

Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.

Preheat oven to 177°C (leave rack in middle position).

Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 725ml , boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.