Garlic-braised Beef Shanks Recipe

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• 2 slices fresh lemon zest (4-inch-long) .
• parchment paper .
• Garnish .
• 3 celery ribs, cut diagonally into 1-inch pieces .
• 1 tsp black pepper .
• 1 tbsp fresh lemon juice (to taste) .
• celery leaves .
• 6 beef shanks (1 1/2-inch-thick, 6 lbs) .
• 4 large head of garlic, 1/4 inch of root end cut off & discarded to expose cloves .
• 1 3/4 c reduced-sodium beef broth (14 fl oz) .
• 2 c water .
• 1 1/2-2 tbsps extra-virgin olive oil .
• 8 fresh thyme sprigs .
• 2 turkish bay leaves (or 1 California) .
• Special equipment .
• 1 tbsp salt .
• 3 large carrots, cut diagonally into 1-inch pieces .
• 2/3 c all-purpose flour

• Step #1 Put oven rack in middle position & preheat your trusty oven to 350°F.
• Step #2 Pat shanks dry & rub all over with salt & pepper.
• Step #3 Dredge shanks in flour, turning to coat.
• Step #4 Heat 1 1/2 tbsps oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, adding 1/2 tbsp oil if necessary, then brown shanks on all sides in 3 batches, 5 to 6 mins per batch.
• Step #5 Transfer shanks to a large roasting pan.
• Step #6 Add broth & water to skillet & bring to a boil, scraping up brown bits.
• Step #7 Nestle garlic (cut sides down), zest, thyme, & bay leaves with celery & carrots around shanks in pan & add broth mixture.
• Step #8 Cover up surface with a sheet of parchment paper & tightly cover pan with foil wrap.
• Step #9 Transfer to oven & braise until meat is very tender, 2 1/2 to 3 hrs.
• Step #10 Skim off & discard fat from cooking liquid & cool mixture completely, uncovered, about 1 hr, then chill, covered, at least 6 hrs.
• Step #11 Preheat oven to 350°F (leave rack in middle position).
• Step #12 Skim off & discard any remaining fat from surface of pan juices & reheat shank mixture, turning shanks over once, in oven, covered, 1 hr.
• Step #13 Discard bay leaf, thyme sprigs, & zest.
• Step #14 Transfer shanks & vegetables with garlic to a serving dish & keep warm, covered.
• Step #15 If pan juices measure more than 3 c, boil in a cleaned 12-inch skillet until reduced; if less, add water.
• Step #16 Squeeze garlic pulp from 1 head into pan juices, discarding skin, & whisk to incorporate.
• Step #17 Add lemon juice & salt & pepper to taste.
• Step #18 Pour sauce over shanks & serve, along with vegetables & remaining garlic heads.
• Step #19 Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days.
• Enjoy the Garlic-Braised Beef Shanks recipe

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Main Dish / Lamb

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