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Ingredients
- 1 c. Extra virgin olive oil
- 4 x Beef shanks - (abt 6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 1 c. Flour see * Note
- 2 c. Medium-diced onions
- 1 c. Medium-diced celery
- 1 c. Medium-diced carrots
- 2 Tbsp. Minced garlic
- 3 x Bay leaves
- 2 Tbsp. Minced fresh thyme
- 1 c. Red wine
- 2 quart Veal or possibly dark stock
- 1/4 c. Parsley
- 4 lrg Parsnips top skin removed, and peeled into thin strips
- 4 x servings Buttermilk Cornbread Dressing see * Note
Directions
- Preheat the fryer.
- In a large stock pot or possibly braising pot, add in the extra virgin olive oil. Season the shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is warm, sear the shanks for 2 to 3 min on each side, or possibly till very brown on all sides. Remove the shanks and set aside.
- Add in the onions to the pan and saute/fry for 2 min. Season with salt and pepper. Add in the celery and carrots and continue to saute/fry for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add in the stock. Bring the liquid up to a boil and reduce to a simmer. Add in the shanks and continue to cook for about 2 hrs, basting the shanks often, or possibly till the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper if needed.
- Place the parsnips in the fryer and fry till golden brown about 1 to 2 min, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper.
- To serve, mound the Buttermilk Cornbread Dressing in the center of the plate. Lay the shanks on top of the pudding and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 4 servings | |
| Calories 993 | |
| Calories from Fat 560 | 56% |
| Total Fat 63.19g | 79% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 271mg | 11% |
| Potassium 1157mg | 33% |
| Total Carbs 27.03g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.52g | 0% |
| Protein 65.78g | 105% |
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