Beef Shank with Polenta & Gravy

By Kimberly Ragosta, Author of "A time to gather"

Serves 4

recipe2

Ingredients

 For beef shank:
4 beef shank cross cuts
1 bottle red wine
Salt
Pepper
1 TBS olive oil
For polenta:
4 cups milk (I like raw)
1 1/3 cup polenta
1/2 tsp salt
6 TBS butter
1/2 cup grated parmesan cheese

 

For gravy:
Juice from cooking meat
1/2 stick butter
2 TBS flour
Enough milk to make a gravy with a consistency you enjoy

Directions

Heat oven to 350 F. Dry meat with paper towel. Salt and pepper both sides of meat well. Heat dutch oven over medium high heat. Add olive oil. Once oil is hot add meat. Sear on both sides until nice and browned. Add wine. Cover and put in oven. Cook for 1.5-2.5 hours depending on your oven and how tender you want your beef (I cooked mine for about 2 hrs. to achieve a beautifully tender beef). Transfer beef to a plate. Meanwhile, heat milk over medium heat in a separate pot. Once it starts to boil add polenta and salt. Lower heat and keep stirring for about 3-6 minutes or until polenta gets to a nice creamy consistency. Take off heat and add butter and cheese. Stir well. Meanwhile, add gravy butter to dutch oven that had beef in it over medium heat. Whisk well to get brown parts off bottom of pot. Add flour and whisk some more. Add milk while whisking until a nice gravy consistency is achieved. Plate up polenta and top with beef shank and gravy. Enjoy.

Great with a glass of red wine and a side salad. :-)

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