Braised Beef Shank Bourguignon

Braised Beef Shank Bourguignon
Photo by Evan Sung

Ingredients

  • 2 Tbs. Dijon mustard
  • 1 can (14 oz.) diced tomatoes
  • 3 medium yellow onions, thinly sliced
  • 18 baby carrots, peeled, stems trimmed
  • 2 cups red wine
  • ¼ cup fresh breadcrumbs
  • 2 large carrots, thinly sliced
  • + 12 more ingredients
    • 1 tsp. freshly ground black pepper
    • 6 (1-½-inch-thick) beef hind shank slices (about ¾ lb. each)
    • 4 oz. bacon (about 5 slices), cut into ½-inch pieces
    • 2 stalks celery, thinly sliced
    • 1 Tbs. kosher salt
    • 3 cloves garlic, chopped (about 1 Tbs.)
    • 1 Tbs. canola or another neutral-flavored oil
    • Grated zest of 1 large orange (about 2 tsp.)
    • 2 Tbs. finely chopped fresh flat-leaf parsley leaves, stems reserved
    • 1 Tbs. tomato paste
    • 2 Tbs. dark brown sugar
    • 3 cups beef stock, or as needed

Season the beef shanks all over with the salt and pepper. Preheat the oven to 375°F. In a large Dutch oven (or another high-sided ovenproof pan), heat the oil over high heat. Add the bacon and cook until it’s crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to paper towels to d...

View full recipe at Fine Cooking

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