Our beef shanks braised in dark chocolate porter & chutney are pure heaven. This dish boasts loads of flavor, with very little actual prep time. Put it in the oven to cook for the afternoon and curl up with a book while your home fills with delicious aromas. This perfect winter meal is fork tender with a rich, fragrant sauce. Buttery bone marrow offers the perfect bite. Pair it with your favorite chutney and serve over rice, mashed potatoes or polenta. Serves 4 to 6.
- 4 to 6 (depending on size) beef shanks, cut 2 inches thick
- Kosher salt
- Black pepper
- all-purpose flour
- Extra virgin olive oil
- 1 medium yellow onion, diced
- 3 carrots, diced
- 1 stick celery, diced
- 1/4 cup Locally Seasoned Honey Garlic Chutney
- 3 tablespoons tomato paste
- 2 cups beef broth
- 12 oz bottle of Chocolate Porter (We like Yuengling Hershey’s Chocolate Porter.)
- 2 tablespoons soy sauce (or Bragg Coconut Aminos.)
- 1 tsp dried thyme
- Preheat oven to 325° F.
- Using butcher’s twine, tie the meat so that it won’t fall off the bone after cooking.
- Season with salt and pepper. Then dust with flour.
- Heat a heavy cast iron skillet (large enough to hold all of the shanks) with oil until it’s piping hot. Sear beef shanks a couple at a time for 3 to 4 minutes per side or until well browned. Set aside on a plate.
- Add a little more oil and saute onion, carrot and celery until translucent. Approximately 5 to 8 minutes.
- Add tomato paste and Honey Garlic Chutney. Stir well and cook for 1 minute.
- Add beef broth, chocolate porter, soy sauce and thyme. Stir well and bring to a simmer.
- Place shanks into the sauce, cover tightly with aluminum foil and put in the oven.
- Leave to cook slowly for 3 to 3 1/2 hours.
- Remove from oven, lift beef shanks, one by one, onto plates. Carefully cut butcher’s twine and remove. Ladle sauce over top.
Serve with your favorite Locally Seasoned Chutney. We love it with:
- Ginger Plum Spice Chutney
- Chocolate Fig & Walnut Chutney
- Cranberry Ginger Chutney
- Habanero Peach Chutney