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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large Dutch oven over medium high heat. | 2. Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate. | 3. Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes. | 4. Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes. | 5. Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time). | 6. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine. | 7. Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil. | 8. Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker). | 9. Taste and adjust seasonings and serve. | 10. NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
beef shank	3	lb		1741.8239999999998	0.0	295.974	52.3908
emeril	1	tablespoon		-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
celery rib	2		chopped	-	-	-	-
carrot	2		chopped	59.04	13.7952	1.3392	0.3456
mushroom	1/2			-	-	-	-
garlic clove	8	tablespoons	minced minced	-	-	-	-
bay leaf	3			-	-	-	-
thyme	8	sprigs		-	-	-	-
rosemary	2	sprigs		-	-	-	-
red wine	2 1/2	cups		-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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