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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put oven rack in middle position and preheat oven to 350°F. | 2. Pat shanks dry and rub all over with salt and pepper. | 3. 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 tablespoon oil if necessary, 5 to 6 minutes per batch. | 4. Transfer shanks to a large roasting pan. | 5. Add broth and water to skillet and bring to a boil, scraping up brown bits. | 6. 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. | 7. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours. | 8. Preheat oven to 350°F (leave rack in middle position). | 9. 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. | 10. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. | 11. If pan juices measure more than 3 cups, 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. | 12. Add lemon juice and salt and pepper to taste. | 13. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads. | 14. Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	6			3483.6479999999997	0.0	591.948	104.7816
salt	1	tablespoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
purpose flour	2/3	cup		-	-	-	-
extra virgin olive oil	1 1/2 - 2	tablespoons		-	-	-	-
beef broth	1 3/4	3/4	reduced sodium	29.4	0.168	4.788	0.924
water	2	cups		0.0	0.0	0.0	0.0
head garlic	4		cut	-	-	-	-
lemon zest	2	slices		-	-	-	-
thyme sprig	8			-	-	-	-
bay leaf	2	turkish		-	-	-	-
celery rib	3		cut	-	-	-	-
carrot	3		cut	88.56	20.6928	2.0088	0.5184
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
parchment paper				-	-	-	-
celery leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.