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 from Wild Harmony Farm
1 bottle of 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 of butter
2 TBS flour
Enough milk to make a gravy with a consistency you enjoy

Directions

Heat oven to 350°F. Dry the meat with a paper towel. Salt and pepper both sides of the meat well. Heat the Dutch oven over medium-high heat. Add olive oil. Once the oil is hot, add the meat. Sear on both sides until nice and browned. Add wine. Cover and put in the 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 the beef to a plate. Meanwhile, heat the milk over medium heat in a separate pot. Once it starts to boil, add polenta and salt. Lower the heat and keep stirring for about 3-6 minutes or until polenta gets to a nice creamy consistency. Take off the heat and add butter and cheese. Stir well. Meanwhile, add gravy butter to the Dutch oven that had beef in it over medium heat. Whisk well to get the brown parts off the bottom of the 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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