Ingredients
2lbbeef shanks,trimmed if desired
½tspsalt
½tspground black pepper
1cupall-purpose flour
½tspsalt
¼tsppaprika
2tbspsvegetable oil
1cuponions,chopped
4large celery stalks,chopped
1cupcarrots,chopped
3cloves garlic
½cupdry Sherry
16ozchicken broth,low sodium
2tspscumin
½tspsmoked paprika
1large lemon,zested
1cupparsley,chopped
3cloves garlic,chopped
Preparation
Trim excess fat from beef shanks if desired.
Salt and pepper beef shanks on both sides.
Prepare seasoned flour by combining flour, salt, and paprika.
Dredge beef shanks in flour and shake off excess flour.
Heat oil in a large skillet over medium heat.
Add the beef shanks and brown them for 4 to 5 minutes on each side. The shanks should just brown on both sides.
Remove the shanks and place them on a plate.
If needed, add another tablespoon of vegetable oil to the skillet.
Add onions, celery, and carrots to the skillet.
Sauté until the vegetables just begin to brown.
Add chopped garlic and sauté for another minute or two.
Add ½ cup of dry Sherry and scrape the bottom of the pan with a wooden spoon. Scrape up as many of the browned bits (fond) as you can.
Add cumin and smoked paprika and stir to combine spices in the mixture.
Place the shanks back in the skillet with the vegetables.
Cover and simmer until the shanks are tender.
Combine chopped parsley, lemon zest, and chopped garlic to make a gremolata.
Serve the beef shanks with vegetables and topped with gremolata.
