Stolen from the Toledo Blade (newspaper) web site. I got to try this!
Braised Beef with Herbs de Provence
- 2 tablespoons extra-virgin olive oil
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 5 tablespoons all-purpose flour, divided use
- Kosher salt and freshly ground black pepper
- 4 to 5 pounds meaty beef shanks, about 1½ inches thick
- 1 yellow onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 4 cloves garlic, crushed
- 1 14.5-ounce can reduced-sodium beef broth
- 3 cups juicy red wine (low alcohol content)
- 1 tablespoon tomato paste
- 2 thin strips orange zest
- 1 teaspoon herbs de Provence
- 1 tablespoon soft unsalted butter
- 3 cup chopped oil-packed sun-dried tomatoes
- 3 cup chopped kalamata olives
- Hot cooked buttered egg noodles for serving
- 3 tablespoons chopped fresh parsley
Preheat oven to 300 degrees. In a Dutch oven, warm oil over medium heat. Add bacon and saute until it renders its fat but is not crisp, about 3 to 4 minutes. Using a slotted spoon, transfer bacon to a plate. Stir together 4 tablespoons flour, 1 teaspoon salt, and a few grinds of pepper. Lightly dust beef shanks with the seasoned flour. Return pot to medium-high heat. Working in batches, brown shanks in the fat on all sides, about 5 to 7 minutes total for each batch. Transfer shanks to a platter. Add onion, carrot, and garlic and stir to scrape up the browned bits on the pan bottom. Add broth, wine, tomato paste, and orange zest and bring to a boil. Stir in herbs de Provence, 1½ teaspoons salt, and a few grinds of pepper. Return the shanks to the pot, cover, and place in oven. Braise until meat is very tender, about 2 to 3 hours. Turn the shanks over after 1 hour of cooking.
Transfer meat and garlic cloves to a platter. Pour contents of pot through a medium-mesh sieve into a bowl. Using the back of a spoon, press firmly against the vegetables to extract as much liquid as possible. Discard contents of sieve. Using a large spoon, skim off and discard the surface fat and return liquid to the pot.
In a small bowl, mix remaining 1 tablespoon flour and the butter to make a paste. Return the pot to medium heat and bring to a boil. Whisk in the paste a little at a time, until sauce just begins to thicken. Adjust seasonings, then remove from heat. Discard bones and tough skin from shanks, reserving the meat. Pull the meat into large chunks and add the meat, tomatoes, and olives to the pot. Simmer over low heat for 15 to 20 minutes to blend flavors. Divide noodles among warmed shallow bowls, and arrange some of the meat on top. Spoon sauce over meat and the noodles, sprinkle with parsley and serve.
Yield: 6 servings
Source: Williams-Sonoma Wine & Food
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