1 cup olive oil
1 cup flour
4 each beef shanks, about 6 ounces each
Salt and black pepper
2 cups medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
4 large parsnips, top skin removed and peeled into thin strips
Preheat the fryer. In a large stock pot or braising pot, add the olive
oil. Season the shanks with salt and pepper. Season the flour with Essence.
Dredge the shanks in the seasoned flour, coating each side completely.
When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or
until very brown on all sides. Remove the shanks and set aside. Add the
onions to the pan and saute for 2 minutes. Season with salt and pepper.
Add the celery and carrots and continue to saute for 1 minute. Season with
salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1
minute. Deglaze the pan with the red wine, scraping the bottom and sides
to loosen the browned particles. Add the stock. Bring the liquid up to
a boil and reduce to a simmer. Add the shanks and continue to cook for
about 2 hours, basting the shanks often, or until the sauce is stew-like
and the meat starts to fall of the bone. Season with salt and pepper if
needed. Place the parsnips in the fryer and fry until golden about 1 to
2 minutes, stirring constantly to prevent the parsnips from sticking together.
Remove the parsnips from the oil and drain on a paper-lined plate. Season
the parsnips with salt and pepper. To serve, mound the pudding in the center
of the plate. Lay a few of the shanks on top of the potatoes and spoon
some of the gravy over the top. Sprinkle with parsley and garnish with
the fried parsnips
Yield: 4 servings