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“I have made this recipe with beef shanks and lamb shanks. Great both ways. I served it over egg noddles with butter and parley and also over green past (recipe 154037)”
READY IN:
1hr 50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a shallow dish combine flour, salt and pepper. Roll beef pieces in the flour mixture and shake off excess.
  3. Heat 1/2 tablespoons of the oil in a Dutch oven or heavy over proof skillet over medium-high heat. In two batches, brown the beef on all sides, about 8 to 10 minutes per batch, using the remaining 1/2 tablespoons oil for the second batch.
  4. Remove the beef to a bowl and set aside.
  5. Reduce heat to medium; add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds.
  6. Stir in tomato sauce, wine basil thyme and bay leaf.
  7. Add the reserved beef and returned to a simmer.
  8. Cover and bake for 1 1/2 hours, or until the beef is tender, turning the meat once after 45 minutes.
  9. Discard the bay leaf, taste and adjust seasoning.
  10. Sprinkle with parsley and serve.

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