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Braised Beef Shanks in Onion Soup

Serves 4-6
Brian Streeter
Pairs well with:
Syrah, Napa Valley

Like all cuts of meat that are closest to the bone, beef shanks are big on flavor. By braising them, it breaks down all their tough connective tissue until their delicious, tender meat melts off the bone. Chef Brian Streeter's recipe for this comfort dish is enjoyed with Cakebread Cellars Syrah.


6 beef shanks
2 T.
+ 2 T. olive oil
salt & pepper

8 onions, julienne
1 T. salt
1/4 c. dry sherry
1 qt. beef or veal stock
2 T. red wine vinegar
2 bay leaves
2 fresh thyme sprigs


Preheat the oven to 400°F. Coat the shanks in 2 T. olive oil and season on both sides with salt and pepper. Place them on a sheet tray and bake for 30 minutes in the oven or until browned on all sides.

Place a dutch oven or large, deep-sided pan over medium heat. Add 2 T. olive oil and the sliced onions. Season with 1 T. salt and cover with a lid. Once the onions cook down, remove the lid and stir well. Slowly cook the onions for an hour stirring intermittently until they have browned. Add the dry sherry and reduce by half. Add the beef stock and reduce the heat to low. Add the shanks, bay leaves and thyme. Cover and place the pan in the oven, reduce the oven temperature to 350°F. Cook for an hour or until the shanks are tender. When the shanks are done, remove the thyme sprigs and bay leaves. Season the broth to taste with salt and pepper. Serve the beef shanks over egg noodles or mashed potatoes with a generous spoonful of the onion soup.

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