Dd's Beer-Braised Beef Shank

I think Landon would like this.  With the beer and simmering for 2 hours, it must be tender.  It looks fairly easy to make too.  Maybe I'll try.  Wish me luck!

 

BEER BRAISED BEEF SHANK

 

1 large beef shank 10-12 oz. or 2 small 4-6 oz. 

garlic salt and freshly ground black pepper

flour, for dusting

2 TB olive oil, divided

1 small onion, stew chunks

1 stalk celery, stew chunks

1 small carrot, stew chunks

3 cloves garlic, crushed

1 heaping TB tomato paste

12 oz. dark beer

Water as needed

1 TB apple cider vinegar

1/2 tsp. dried rosemary

1 large bay leaf

1 TB butter

 

Lightly season shanks with garlic salt and pepper; dredge in flour. In a saucepot over medium high heat, brown shanks in 1 TB of olive oil. Remove. Add remaining oil into saucepot; sauté vegetables and garlic. Add tomato paste stirring to blend well. 

Return shanks to saucepot. Add beer, vinegar, rosemary, bay leaf, salt and pepper. Add water as needed to cover shanks in liquid. Bring to a boil. Reduce heat.  Cover; simmer 1½-2 hours, turning shanks every 30 minutes. 

Transfer shanks to serving platter. Bring sauce mixture to a boil. Add butter and allow to reduce. Season to taste. Optional to process sauce with emersion blender until smooth.  Spoon sauce over shanks. 

Serves 2.