Name: Beer-Braised Beef Shank Pappardelle
Ingredients: 3.5 lb (1.4 kg) of Ontario bone-in beef shanks (about 4 medium-sized shanks); Salt and fresh cracked black pepper; 2 tbsp (30 mL) olive oil; 1 large onion, finely chopped; 2 large carrots, finely chopped; 4 cloves garlic, minced; 1 can (28 oz/796 mL) crushed San Marzano tomatoes; 1 can (16 oz/473 mL) dark beer; 2 cups (500 mL) sodium-reduced beef broth; 2 bay leaves; 1 tbsp (15 mL) dried Italian seasoning; 1 lb (16 oz) fresh or dried pappardelle pasta, cooked per package direction; Optional Garnishes: Chopped fresh parsley, freshly grated Parmesan

Beer-Braised Beef Shank Pappardelle

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Description

Pull out all the stops with ease and serve this rich and flavourful braised beef shank pasta at your next gathering. Meaty beef shanks are slowly braised in a rich tomato and beer broth until they’re fall-off-the-bone tender. Served over wide pappardelle pasta, this dish is elegant, delicious and sure to impress.

Ingredients

Scale

3.5 lb (1.4 kg) of Ontario bone-in beef shanks (about 4 medium-sized shanks)
Salt and fresh cracked black pepper
2 tbsp (30 mL) olive oil
1 large onion, finely chopped
2 large carrots, finely chopped
4 cloves garlic, minced
1 can (28 oz/796 mL) crushed San Marzano tomatoes
1 can (16 oz/473 mL) dark beer
2 cups (500 mL) sodium-reduced beef broth
2 bay leaves
1 tbsp (15 mL) dried Italian seasoning
1 lb (16 oz) fresh or dried pappardelle pasta, cooked per package direction

Optional Garnishes: Chopped fresh parsley, freshly grated Parmesan

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Instructions

Preheat oven to 325°F (165°C).

Pat beef shanks dry with paper towel and season generously with salt and pepper.

In a 5 qt (4.7 L) Dutch oven or large oven-safe pot heat oil over medium-high. Add beef shanks and sear, 2-3 minutes per side. Work in batches if needed; do not crowd the pot. Remove shanks and set aside.

Reduce heat to medium-low and add onion and carrot; cook 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add tomatoes, beer, beef stock, bay leaves and Italian seasoning; stir. Return shanks to pot, increase heat to medium-high; bring mixture to a boil for 10 minutes, stirring occasionally.

Cover and transfer pot to preheated oven; cook for 3 hours. After 1.5 hours, ensure enough liquid remains to cover the meat. If meat is exposed, add water. At the 3-hour mark, beef shank should be very tender, easily falling away from the bone. Carefully remove shanks from sauce and place on cutting board. Discard bones and bay leaves. Using two forks, pull and shred the meat. Set aside.

Skim any excess fat from the top of the sauce. Bring to a boil over medium-high heat for 15 minutes, or until sauce has reduced and thickened slightly. Remove from heat and stir in shredded meat.

Serve braised beef shank over cooked pappardelle pasta. Garnish with chopped parsley and parmesan cheese.

Slow Cooker Option: Follow steps 2 through 4 before transferring to a slow cooker. Cook on low for 6-8 hours. Resume step 6 after transferring sauce to large pot. Serve braised beef shank over cooked pappardelle pasta.

Notes

Can’t find beef shanks? Try using a 3.5 lb (1.4 kg) beef brisket or chuck roast instead.
San Marzano tomatoes add a wonderful sweetness and delicate acidity to this dish, but if you’re having trouble locating them try using your favourite brand of crushed tomato.
Thick pappardelle pasta is the perfect partner for the rich meat sauce, but if you’d prefer a pasta that is a bit more familiar, try substituting tagliatelle or fettuccine. Soft polenta also makes a great base for the flavourful meat sauce.