Dd's Beer-Braised Beef Shank

This looks so good, I'm thinking I need to go shopping for some beef shank.

BEER BRAISED BEEF SHANK

 

1 ½ # bone in beef shank

¼ c. flour

Kosher salt, freshly cracked black pepper

Olive oil

1 small onion, stew-cut

1 celery stalk, stew-cut

1 small carrot, stew-cut

1 tomato, wedges

4 cloves garlic, crushed

1 heaping TB tomato paste

12 oz. amber beer

1 c. beef stock

2 tsp Italian seasoning

¼ tsp. dried thyme

1 TB Worcestershire sauce

1 TB red wine vinegar

Kosher salt, freshly cracked black pepper to taste

 

Place flour in a shallow dish; set aside. Season beef shank well on both sides with salt and pepper. Dredge in flour. In a saucepan over medium heat brown shank on both sides in oil. Add onion, celery, carrot and tomato into saucepan.  Saute until slightly limp, 3-4 minutes. Stir in tomato paste and garlic. Cook 2 minutes. Add remaining ingredients. Bring to a boil. Reduce heat to a simmer; cover. Simmer 1 1/2 -2 hours or until beef falls apart easily. 

Serves 2.