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Braised Beef Shanks
By Chef Jamie Guerin, Whitehouse-Crawford Restaurant

Pairing: 2012 Roth Estate Heritage Red

Servings: 6

4 large, meaty beef shanks, bone in
½ cup olive oil
2 onions, sliced
2 carrots, peeled and sliced
2 ribs celery, sliced
4 cloves garlic, chopped
1 14oz. can whole, peeled tomatoes, crushed
2 cups red wine
2 cups beef stock
2 sprigs thyme
1 sprig rosemary
2 bay leaves
2t French four spice
Salt and pepper

Pre-heat the oven to 275 degrees.  In a casserole or Dutch oven that can snuggly fit the beef shanks, heat the olive oil just below the smoking point.  Season the shanks on both sides and carefully brown them in the pan, two at a time.  Remove the shanks to a plate.  Add the onions, carrots, celery, and garlic to the pan, and brown lightly.  Add the tomatoes, herbs, and four spice and cook for 5 minutes.  Add the wine and stock and bring to a boil.  Return the shanks to the pan and cover tightly with a lid or aluminum foil.  Place in the oven and braise for 3 or 4 hours or until fork tender.  Remove the shanks from the pan and tent with foil to keep warm.  Strain the braising liquid and skim the fat.  Place on the stove to reduce to a sauce consistency being careful not to over reduce. 

Place about 5 ounces of beef on each plate and spoon the sauce over the beef.  Serve the marrow bones on the side. 

Serve the shanks with a simple green vegetable, golden raisin relish, crusty bread, and the Roth Heritage Red!




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