In collaboration with Visit California. Thank you for supporting the brands that support A Taste of Koko!
I’m always looking for a cozy weekend recipe to make at home to enjoy throughout the week and I had this delicious red wine braised beef shank in California. Grana is a modern Italian restaurant in downtown Chico, California that serves farm-to-table dishes from a wood-fired oven. I was visiting California for California Restaurant Month and Grana of was one the participating restaurants that I dined at during my road trip from Calistoga, Butte (Chico, Durham, Oroville), and Sacramento.
Chef Jeff King of Grana was so kind to share his recipe for the red wine braised beef shank so I could enjoy it at home and to share with you guys!
Grana’s overall menu is southern Italy-inspired, but Chef Jeff builds on that based on what is seasonally available from his local meat and produce partners, with whom he works closely. Last year, 90% of what King spent on produce went to businesses with 50 miles of Chico, and most of the restaurant’s beef and pork is sourced from Chico-based Llano Seco.
Red Wine Braised Beef Shank
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- 16 beef shanks, 2” thick
- Olive oil
- Salt and pepper to taste
- 4 cup celery, 1⁄2’ dice
- 4 cup carrot, 1/2” dice
- 8 cup onion, 1⁄2” dice
- 16 garlic cloves smashed
- 1/4 cup tomato paste
- 8 cup red wine
- 3 qt beef stock, preferably homemade
- 4 thyme sprigs
- 2 bay leaves
- 2 cups tawny port
- Season shanks with salt, pepper, and oil, brown on a sheet pan in the oven on both sides, or in a pan over med-high heat.
- Remove shanks and place in a roasting pan large enough to accommodate all ingredients.
- On the same sheet pan, add a couple more tablespoons of olive oil, then add celery, carrot and onion cooking until they begin to brown.
- Add garlic, cook until fragrant, about 1 minute.
- Add tomato paste, cook 1 minute.
- Add 2 cups of the red wine to deglaze the sheet pan, scraping loose any browned bits.
- Pour the mix into the roasting pan.
- Add the remaining red wine, stock, thyme and bay leaf to the roasting pan.
- Cover tightly with foil and bake 325℉, for 2½ to 3 hours, or until fork tender.
- Cool shanks in liquid and refrigerate overnight. The following day remove shanks from the braising liquid and set aside or refrigerate until ready to serve.
- Strain the braising liquid, pressing to remove solids. Add the port to the braising liquid and reduce to 8 cups.
- To serve, heat shanks with braising liquid, until hot. Place shank in middle of the bowl with roasted carrots and turnips around them. Spoon 1⁄2 cup braising liquid over each shank, and spoon sauce verde over roasted turnips and carrots.
Carrots and turnips:
- Cut into 1” pieces.
- Coat in olive oil, salt, and pepper.
- Roast 400℉ until just starting to brown, ~ 20-30 minutes
The rich, wine broth flavor really soaks into the beef shanks thanks to the braising method, which also makes the beef so tender it falls right off the bone. Grana used carrots and turnips from local California farms in the area so I recommend you to also visit your local farmer’s market for vegetables.
The broth is so delicious so I’d even served these red wine braised beef shanks with some toasted, crusty bread, or mashed potatoes!
If you’re visit Chico in California, be sure to stop by Grana and try out their wood-fired dishes.