Beef knuckle stewed in red wine
6 servings
240 minutes
Braised beef shank in red wine is a culinary masterpiece infused with the aromas of herbs and a rich wine sauce. This dish originates from Russian cuisine traditions, where rich, hearty, and slow-cooked meat dishes are valued. Braised beef shank is incredibly tender meat that literally falls apart into fibers. The red wine adds depth of flavor, richness, and a slight acidity, while the combination of thyme, bay leaf, and garlic provides a refined aroma. Vegetables slowly simmered in the wine sauce make it thick and velvety. This dish pairs perfectly with mashed potatoes or fresh bread, warming you on cold evenings and turning an ordinary dinner into a gastronomic delight.
1
Preheat the oven to 150 degrees. Rub the shanks with salt and pepper. Pour olive oil into a large skillet and place it on the heat. Add the shanks and sear on high heat for 5 minutes on each side. Transfer the meat to a plate.
- Beef knuckle: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 4 tablespoons
2
Reduce the heat to medium, chop the onion, carrot, and garlic and place them in the pan. Sauté for about 10 minutes until the vegetables are soft. Add wine and bring to a boil. Lower the heat to medium and simmer until the alcohol evaporates, about 20 minutes.
- Onion: 2 pieces
- Carrot: 6 pieces
- Garlic: 12 cloves
- Red dry wine: 6 glasss
3
Add thyme and bay leaves. Place the hocks in the resulting sauce, they should be almost fully submerged. Take a piece of parchment paper the size of the pan. Cut a small hole in the center of the parchment and cover the pan with it. Put it in the oven and bake for about 3 hours, the meat should become tender.
- Thyme: 4 stems
- Bay leaf: 2 pieces
4
Remove the pan from the oven, take off the parchment, and place the hocks on a clean dish. Remove the bay leaves and thyme. Using an immersion blender, make a sauce from the remaining liquid and vegetables. If the sauce is too thick, add some broth or water. Add soy sauce, salt, and pepper.
- Soy sauce: 1 teaspoon
- Chicken broth: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Serve the knuckles with sauce, sprinkle with chopped parsley. The knuckles can be stored in the refrigerator for up to 4 days.
- Parsley: to taste