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Beef Paisano

Western.Chefs's picture
  Beef shank cross cuts 6 (Each 1 Inch Thick)
  All-purpose flour 1 Tablespoon
  Salad oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), cut into half
  Onions 2 Medium, sliced
  Water 1 Cup (16 tbs)
  Dry red wine 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Cracked pepper 1⁄4 Teaspoon
  Bay leaf 1
  Canned garbanzo beans 19 Ounce, drained (1 Can)
  Frozen italian green beans 10 Ounce, thawed (1 Package)
  Cherry tomatoes 1 Pint
  Canned whole mushrooms 4 Ounce (1 Can)

1. On waxed paper, coat beef shank cross cuts with 3 tablespoons flour. In 8-quart Dutch oven with oven-safe handles, over medium-high heat, in hot salad oil, cook garlic until golden; discard garlic. Add shanks and cook, a few at a time, until well browned on all sides, removing shanks to plate as they brown; set shanks aside.
2. Reduce heat to medium; add onions to drippings in Dutch oven and cook until tender, stirring occasionally. Stir in 2 tablespoons flour until blended. Gradually stir in water, wine, salt, pepper, and bay leaf. Return shanks to Dutch oven; over high heat, heat to boiling. Remove Dutch oven from heat; cover and bake in 350°F. oven 2 hours or until meat is fork-tender, stirring occasionally.
3. Skim fat from liquid in Dutch oven. Stir in garbanzo beans, Italian green beans, cherry tomatoes, and mushrooms with their liquid; cover casserole and bake 20 minutes longer or until vegetables are fork-tender. Discard bay leaf.

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Beef Paisano Recipe