Brandied, Buttered, Wined Beef Shanks

Here is one that will delight the palate, and during the cooking, tantalize the olfactory nerves! The richness of flavor in the less expensive beef cuts makes this a dish to cook many times. It is my pleasure to offer it to you.

Number of Servings:  4
Prep Time:  20 minutes
Cook/Bake Time:  2 hours

4 crosscut beef shanks (1 arm roast, 1 chuck roast or 3 lbs of kettle beef can be substituted)
1 large red onion — chopped
2 cloves garlic — finely minced
2 tablespoons unsweetened butter
1/2 cup brandy
1 cup orange juice with pulp
1 & 1/2 cups red wine
1/2 teaspoon white pepper
1 teaspoon sea salt


Prepare beef shanks by taking a sharp paring knife and cutting small slits into the white tissue that encircles them; cut every inch (this will stop their curling upwards during slow cooking).

Heat butter in large cooking pot, place chopped onion in, and cook until onion is transparent. Remove onion to a warm bowl.

Turn up heat for searing beef shanks on both sides.

Lower heat, pour brandy over beef.

Add onions, orange juice, 1 cup red wine, pepper, garlic, salt. Stir and distribute well around shanks.

Reduce heat to a GENTLE simmer, cover pot, and cook for two and one-half hours. You may turn beef over once during this cooking; add the extra wine if sauce appears to be reducing too quickly. (I find that another 1/4 to 1/2 cup of wine may be needed in last hour of cooking.)

This simple, elegant dish is best served with plain boiled potatoes still in their jackets, a fresh green salad, and crunchy Italian-style bread (to soak up the sauce, naturally!).

~ Garland Pierce ~