Beer-Braised Beef Shanks with Leeks
I fix this recipe often, sometimes with shanks, sometimes short ribs, and sometimes with trimmed chunks of chuck roast. It's always good
and virtually cooks itself! I prefer leeks less cooked, but my husband likes his WELL cooked. But you can wait and add the leeks to the pot whenever you're ready to achieve the doneness you prefer.
Bought my first beef shanks in a very long time this week. They were too pretty and lean to pass up! I like to braise them in beer or wine as a rule. This is one of my all-time favorite braised beef recipes and ever so simple. cooks itself really, after searing the meat. This dish is equally good made with large pieces of chuck roast or with beef short ribs, if you can’t get shanks. The carbs are coming from the leeks but they are really good with this meat. This dish is Induction friendly and offers an incredible nutrient analysis. I served mine with buttered, steamed carrots and my Seeded Dinner Rolls: Seeded Dinner Rolls
http://buttoni.wordpress.com/2012/0...d-dinner-rolls/ . My husband likes his leeks stewed to “death”, as they appear in the photo. But I would recommend if you like yours less “dead” (as do I), wait to add them to the pot after the meat has simmered for the first hour hour. I thicken my broth with xanthan gum, but you can use whatever thickener is acceptable for your eating plan.
INGREDIENTS:
29-30 oz. lean, cross-cut beef shanks (about 1 3/4 lb. raw, bone in)
1 T. coconut oil
2 oz. yellow onion, sliced
1 leek, cleaned and chopped into 2″ pieces
7 oz. large mushrooms, wiped clean
12 oz. low-carb beer (I used Michelob Ultra at 2.6 carbs per bottle)
3 cloves garlic, minced
1/4 tsp. ground thyme
1½ c. rich beef broth
about 1 c. water (enough to cover meat)
thickener of your choice (I used about ¼ tsp. xanthan gum dusted in)
DIRECTIONS: Cut root tip and top 1″of green part off the leek. Slice it lengthwise and wash carefully with water between layers to get all “hiding” dirt out. Cut into 2″ pieces and set aside. Wipe mushrooms clean with a dry cloth, cut huge ones in half, leave others whole. Set aside. Heat a large dutch oven or stew pot until nearly smoking and add coconut oil. Sear the pieces of meat on high flame until they are well browned on each side. Add yellow onion, broth, beer, water thyme, salt and pepper. Cover and lower heat to slow simmer. Simmer 1 hour. Add mushrooms and leeks, lightly stirring them into the broth. Cover again and simmer for about 30 more minutes or until meat is very tender. Serve with your favorite low-carb bread or dinner rolls and a salad or another vegetable if you prefer. ENJOY!
NUTRITIONAL INFO: Makes 4 servings, each contains:
310 calories
10.4 g fat
7.55 g carbs, 1.33 g fiber, 6.22 g NET CARBS
40.2 g protein
450 mg sodium
932 mg potassium
64% RDA Vitamin B6, 240% B12, 36% copper, 62% iron, 88% niacin, 60% phosphorous, 55% riboflavin, 66% selenium and 152% zinc
Beer-Braised Beef Shanks with Leeks
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