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)

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


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.

Chris Hastings, Birmingham, Alabama,


November 2011
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