Recipe

Braised Belgian Endive Gratin Recipe

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Ingredients

1 c Olive oil
1/4 c Parsley
4 lg Parsnips; top skin removed,
1 c Red wine
4 Beef shanks -;
2 tb sliced garlic
Freshly-ground black pepper; to taste
Emeril's Essence; see Note
2 c Medium-sliced onions
2 tb sliced fresh thyme
Salt; to taste
3 Bay leaves
& peeled into thin strips
1 c Medium-sliced carrots
1 c Medium-sliced celery
4 Servings Buttermilk Cornbread Dressing; see Note
2 qt Veal or dark stock
1 c Flour

Directions

Step #1 Note: See the "Emeril's Essence Information" & "Buttermilk Cornbread Dressing" recipes which are included in this collection.
Step #2 Preheat the fryer.
Step #3 In a large stock pot or braising pot, add the olive oil.
Step #4 Spice up the shanks with salt & pepper.
Step #5 Spice up the flour with Emeril's Essence.
Step #6 Dredge the shanks in the Spice uped flour, coating each side completely.
Step #7 When the oil is hot, sear the shanks for 2 to 3 mins on each side, or until very brown on all sides.
Step #8 Remove the shanks & set aside.
Step #9 Add the onions to the pan & saute for 2 mins.
Step #10 Spice up this with salt & pepper.
Step #11 Add the celery and carrots & continue to saute for 1 min.
Step #12 Spice up this with salt and pepper.
Step #13 stir in the the garlic, bay leaves, & thyme.
Step #14 Cook for 1 min.
Step #15 Deglaze the pan with the red wine, scraping the bottom & sides to loosen the browned particles.
Step #16 Add the stock.
Step #17 Bring the liquid up to a boil & reduce to a simmer.
Step #18 Add the shanks & continue to cook for about 2 hrs, basting the shanks often, or until the sauce is stew-like & the meat starts to fall off the bone.
Step #19 Spice up this with salt & pepper if needed.
Step #20 Place the parsnips in the fryer & fry until golden about 1 to 2 mins, stirring constantly to prevent the parsnips from sticking together.
Step #21 Remove the parsnips from the oil and drain on a paper-lined plate.
Step #22 Spice up the parsnips with salt and pepper.
Step #23 To serve, mound the Buttermilk Cornbread Dressing in the center of the plate.
Step #24 Lay the shanks on top of the pudding & spoon some of the gravy over the top.
Step #25 Sprinkle top with parsley & garnish with the fried parsnips.
Step #26 This recipe yields 4 servings.
Step #27 --.
Enjoy the Braised Belgian Endive Gratin recipe

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Braised Belgian Endive Gratin Recipe

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