Beef Shank with Mushrooms and Cranberry Sauce

Beef Shank with Mushrooms and Cranberry Sauce
Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Serves 2 (serving size: 1 beef shank and 1/2 cup sauce)


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2 (8-ounce) bone-in beef shanks
Salt and pepper to taste
1/2 cup oil
4 sprigs thyme
1 bay leaf
1 garlic clove, smashed
1 carrot, sliced
1 onion, chopped
2 celery stalks, sliced
2 cups cranberries
2 cups low-sodium beef stock
1/2 tablespoon butter
2 sprigs thyme
1 tablespoon minced shallot
1/4 cup dried cranberries
1/4 pound wild mushrooms
1 tablespoon chopped parsley


Preheat oven to 350°. Season beef shanks with salt and pepper. In skillet, heat oil until smoking. Brown shanks on both sides; discard oil. Over medium heat in oiled skillet, sauté (10 minutes) 4 sprigs thyme, bay leaf, smashed garlic clove, sliced carrot, chopped onion, sliced celery, and 2 cups cranberries. Add beef stock; boil, simmer, and skim. Place shanks and liquid in lidded pot; boil. Bake (2 hours); remove shanks. In sauté pan, melt butter. Add 2 sprigs thyme and minced shallot; sauté over medium heat (2 minutes). Add dried cranberries and wild mushrooms. Sauté (6 minutes); stir. Strain liquid into pan with mushrooms and dried berries. Simmer (4 minutes), turn off heat, and add chopped parsley. Pair with polenta.

Created date

October 2011

Nutritional Information

Calories 563
Fat 20.6 g
Satfat 6.4 g
Monofat 8.6 g
Polyfat 3.3 g
Protein 58 g
Carbohydrate 37 g
Fiber 9 g
Cholesterol 96 mg
Iron 8 mg
Sodium 568 mg
Calcium 125 mg