Pennsylvania Dutch Boova Shenkel

Ingredients

• 4 beef shanks (approximately 2 lbs / 900g) 4 beef shanks (approximately 2 lbs / 900g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine (optional) 1 cup (240ml) red wine (optional)
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Season the beef shanks with salt and pepper.
3. 3.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. 4.
   Sear the beef shanks on all sides until browned. Remove from the pot and set aside.
5. 5.
   In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
6. 6.
   Add the bay leaves, dried thyme, paprika, black pepper, and salt. Stir to combine.
7. 7.
   Pour in the beef broth and red wine (if using). Bring to a simmer.
8. 8.
   Return the seared beef shanks to the pot, nestling them into the broth and vegetables.
9. 9.
   Cover the pot with a lid and transfer it to the preheated oven.
10. 10.
    Braise for 2.5 to 3 hours, or until the beef shanks are tender and easily pull apart with a fork.
11. 11.
    Remove the pot from the oven and discard the bay leaves.
12. 12.
    Serve the Pennsylvania Dutch Boova Shenkel hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Beef shanks — For the best results, choose beef shanks with a good amount of marbling, as this will ensure a tender and flavorful end result.
• Red wine (optional) — The red wine adds depth and complexity to the dish. If you prefer not to use alcohol, you can substitute it with an equal amount of beef broth.

Tips & Tricks

• For an even richer flavor, refrigerate the cooked dish overnight and reheat it the next day. This allows the flavors to meld together and intensify.
• Serve the Pennsylvania Dutch Boova Shenkel with a dollop of horseradish sauce for an extra kick of flavor.
• If you prefer a thicker sauce, you can remove the beef shanks from the pot once they are cooked and simmer the remaining liquid on the stovetop until it reaches your desired consistency.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• This dish freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.

Serving advice

Serve the Pennsylvania Dutch Boova Shenkel with mashed potatoes or buttered noodles to soak up the flavorful sauce. Add a side of steamed vegetables or a crisp green salad for a complete meal.

Presentation advice

To present the dish, place a generous portion of the braised beef shank on a plate, spooning some of the flavorful broth and vegetables over the top. Garnish with freshly chopped parsley for a pop of color.