Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking. | 2. Season the beef shanks with salt and pepper. | 3. Dredge the beef shanks in the seasoned flour, coating each side completely. | 4. When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides. | 5. Remove the shanks and set aside. | 6. Add the onions to the pan and saute for 2 minutes. | 7. Season with salt and pepper. | 8. Add the celery, carrots and parsnips, and continue to saute for 1 minute. | 9. Season with salt and pepper. | 10. Stir in the garlic and herbs. | 11. Cook for 1 minute. | 12. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. | 13. Add the stock and mushrooms. | 14. Bring the liquid up to a boil and reduce to a simmer. | 15. Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone. | 16. You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven. | 17. Season with salt and pepper if needed. | 18. If sauce is not thick enough, add cornstarch mixed with sauce from stew. | 19. About half an hour before you are ready to serve, make the potatoes. | 20. Boil and drain the potatoes. | 21. Add seasonings and butter, then about 1/3 c half and half. | 22. Mash to desired consistency, adding more cream as necessary. | 23. To serve, mound garlic mashed potatoes in the center of the plate. | 24. Lay a beef shank beside the potatoes and spoon some of the gravy over the top. | 25. Sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	4			2322.4320000000002	0.0	394.63199999999995	69.8544
olive oil				-	-	-	-
flour	1	cup	seasoned	364.56	26.8128	31.7604	17.346
salt				-	-	-	-
black pepper				-	-	-	-
hot paprika	1	tablespoon		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
red onion	1 -2		chopped	0.0	0.0	0.0	0.0
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
carrot	2		diced	104.96	24.5248	2.3808	0.6144
parsnip	2		diced	199.5	47.8534	3.1919999999999997	0.7979999999999999
garlic	2	tablespoons	chopped	4.47	0.9918	0.1908	0.015
bay leaf	3			-	-	-	-
thyme	2	tablespoons		4.848	1.1736	0.2669	0.0806
rosemary	2	tablespoons		4.454	0.7038	0.1125	0.1992
baby portabella mushroom	2	pints	trimmed quartered	-	-	-	-
red wine	1	cup	recommended	45.41	0.6453	0.0956	0.0
beef stock dark	2	quarts		-	-	-	-
cornstarch	3 -4	tablespoons		0.0	0.0	0.0	0.0
italian parsley	1/4	cup	chopped	-	-	-	-
yukon gold potato	12		chopped	-	-	-	-
garlic	1		roasted chopped	4.47	0.9918	0.1908	0.015
butter	1/4	cup	diced	342.0	15.714	10.686	28.8
salt black pepper				-	-	-	-
sage	1 -2	tablespoon	rubbed	-	-	-	-
half	1/3 - 1/2	cup		-	-	-	-

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