Braised Beef Shank

Braising Beef Shanks

The idea of making a lamb or beef shank came into my head the other day. Not really sure why, but with my braces on my teeth and my TMJ issues, eating meat that is very tender is essential.  Since my husband is not wild about lamb (although I adore it), I went looking for beef.  The butcher at Whole Foods had some in the back of the store and brought out two whole beef shanks on a tray to show me.  I nearly passed out...each one is as long as my thigh! He said he could slice off a couple pieces that I could cook like Osso Bucco, so that is what I did.

I researched some recipes online for beef shank and got the main idea of how to cook it.  Even though the butcher told me browning or searing the meat first was redundant, I browned the meat first in olive oil in a dutch oven.  Some French recipes recommended it (as did Emeril Lagasse!) so I went for it. After browning the meat, I removed it while I sauteed the vegetables, added wine and tomato paste. Then I brought the shanks back, added beef broth and herbs and put it in a slow oven for nearly 4 hours.  I took the meat out to rest while I reduced the broth on the stove to a dark, delicious sauce, which I poured over mashed potatoes and the meat itself.

It was incredible.  Meat falling off the bone, so tender and so delicious.  But after smelling it cooking all afternoon, I was too hungry and anxious to eat it to snap a photo of the final result!  You will have to do with the process photos above.  My advice to those who want to try it: do it on a day when you have about 5 hours available.  It took me about an hour to assemble my ingredients, chop the vegetables and get the dish to the stage where it goes in the oven.  It took 3 3/4 hours to cook the meat and about 15 minutes to reduce the sauce.  I made a sauteed cauliflower and tomato dish to accompany the meat and potatoes.

Braised Beef Shanks
2 thick slices beef shank (about 1" thick)
1 Tablespoon olive oil
1/2 tsp each paprika and allspice, salt and pepper
1 large yellow onion, peeled and chopped
2 small shallots, peeled and minced
1-2 cloves garlic, peeled and minced
1 large carrot, peeled and roughly sliced
2 stalks celery, roughly sliced
half a package sliced fresh mushrooms
2 bay leaves
2 sprigs fresh rosemary
1 cup red wine ( I used Bogle Petite Syrah)
1 heaping Tablespoon tomato paste
3-4 cups organic beef broth ( I used Pacific brand)

(Preheat oven to 325°) Heat olive oil in heavy, ovenproof dutch oven on top of stove on medium-high heat.  Pat beef dry and season with salt, pepper, paprika and allspice.  Brown in dutch oven until meat develops a bit of a crust.  Remove meat to platter.  Add onion and shallot to pan and saute, adding a bit more oil, if necessary. After the onions and shallots are translucent, add the garlic, carrot, celery and mushrooms and cook for a few minutes.  Season the vegetables with salt and pepper as you add them to the pot.  Pour in the wine and cook for 5 minutes or so until it reduces a bit.  Add the tomato paste and cook for a minute or so.  Return the beef to the pot, moving away the vegetables so the meat sits on the bottom. Arrange vegetables around and on top of meat.  Add enough beef broth to cover the meat and bring to boil.

When everything has reached a rolling boil, remove from the stove and place dutch oven in the preheated oven uncovered.  Set timer for 4 hours.  After one hour, take dutch oven out and turn beef over in pot.  Continue to cook, checking occasionally to make sure the liquid does not evaporate too much and expose too much of the beef.  I turned it about once an hour to make sure one side did not dry out, or you can add more liquid.

In the last hour, make mashed potatoes and get other side dishes ready.  When the meat is falling off the bone, remove the dutch oven from the oven and remove the beef with a slotted spoon or tongs to a platter and cover loosely with foil to keep warm.  Place the dutch oven with the remaining vegetables and broth on the stove on high (remove the bay leaves and rosemary) and cook, stirring until the sauce reduces.  Serve the beef with mashed potatoes and a vegetable side dish.  Pour sauce over meat and potatoes.  Have a glass of red wine with it...you deserve it!

Serves 4

Karen, herself

Headache and TMJ

My long absence from this blog is due to my latest attempt to figure out what is causing me 3-5 days a week of headaches. In May I had a routine dental cleaning and afterward suffered my usual 2-3 days of migraine. The difference this time was that after bugging my dentist the last two visits about my post-visit pain I finally got the courage to ask him about my bite issues. Prefacing my question with the comment that I was almost afraid to start because past attempts to fix my bite issues only made things worse, I nevertheless dove in headfirst.

It seems my bite is not only bad, it is unique. My dentist wondered aloud how I could chew a meal at all given my particular problem. I silently wondered why this is the first time he has mentioned it to me. Then he says that it is probably time for me to see an orthodontist. So off I went, thinking I was doomed to wear braces again. Well, the short story is that I am so messed up that braces alone will not do the job. So in June, after many xrays, photos and molds being made, I began wearing a big plastic bite splint, which gives me a lisp, and went on yet another alteration in my diet and started taking even more supplements. In January, the braces go on and about a year later I am looking at jaw surgery to enlarge my lower jaw, which is the source of all my bit problems and probably the cause of all the facial pain and then another year of braces.

I hesitated to write about this for awhile because there is so much sensational information out there about TMJ (temporomandibular joint disorder), which is the clinical name for my problem. The cause of my TMJ issues mainly involve my undersized and recessed lower jaw, stress and my teeth clenching and grinding at night. I have worn a night guard for about 10 years and it has kept me from grinding my teeth, but does nothing to prevent clenching. Neither does the splint, but it protects my joint. The surgery I am facing is not TMJ surgery, of which much negative press exists, but rather jaw surgery to correct the defective small jaw.

So now I take an anti-inflammatory drug and I am on a soft diet (sigh) which means nothing hard or chewy, no steak, no nuts, no carrot sticks, for God's sake. Looking back on things, I don't wonder why eating too many nuts not only caused me to gain weight, but also triggered a headache. Probably it was the jaw action, rather than an allergy to almonds that was the culprit. I do notice that I feel better on the soft diet and the fish oil and glucosamine and all the salmon I am eating make my skin look great! The other upside to spending thousands of dollars on braces, etc. is that after it is all done (2.5 years from now) I should look 10 years younger since extending my lower jaw will take up some of the slack skin of my aging body and make my nose look smaller. If it cuts my headaches down even one third, I will be happy and think it money well spent.

Unfortunately for me, my days of eating pretty salads like the one featured above are over for the time being. I made this salad in May prior to my diagnosis and it featured Japonica Mahogany Rice, roasted chicken thighs, chopped apple and toasted pecans and dried cranberries with a walnut oil and red wine vinegar vinaigrette. Today I would have to crush the nuts into oblivion if I wanted them and skip the dried fruit and cut the apple up REALLY small.

Some of you may wonder, as my husband did, whether this new diagnosis means I can eat gluten again. The answer is a resounding “No”. I still think the malabsorption caused by the gluten had something to do with my migraine with aura. It is still the case that I am migraine-with-aura free since going gluten-free and discovering my reactive hypoglycemia. I think the TMJ was responsible for a lot of the other headaches that have no aura. Also, after having unintentionally eaten gluten recently (Tums Smoothies can contain gluten it seems), I know that I still have a problem with gluten.

I remain, Karen, herself gluten-free