Braised Dijon Beef Shanks with Root Vegetables

Beef shanks are an economical cut from the leg of the cow. They contain a substantial amount of bone and connective tissue, which means they are perfect for slow cooking in liquid. You wouldn't want to touch them after 30 minutes, but after a few hours, they are falling-off-the-bone tender, succulent, and deeply flavored. We got a few in our beef share this fall, and this is how I used them. The result is essentially a beef stew that also uses some of the many delicious local root vegetables available at this time of year. You can add a little dry red wine to this if you like. This is a great weekend dish; it doesn't require a ton of work, but you need to be able to start it during the afternoon. If you don't have shanks, this treatment would also work well for other tough cuts such as short ribs, oxtail, or even just stew meat.

2 1/2 - 3 lbs beef shanks
Salt and pepper to taste
1 large onion, diced
1 1/2 cups stock (beef is best; chicken and veggie work too)
3-4 medium potatoes, peeled and cut into 1-inch cubes
2 medium carrots, peeled and cut into 1/2-inch rounds
3 cups other root vegetables, cubed (such as celeriac, turnip, and/or rutabaga)
2 Tbsp Dijon mustard
1/4 cup chopped parsley (fresh or frozen)

Preheat the oven to 500 degrees (to brown the beef; you can also do this on the stove if you prefer).

Trim the beef shanks of excessive fat and exterior connective tissue, but don't put too much effort into it. Pat it dry, then brush lightly with canola oil and sprinkle liberally with salt and pepper on both sides. Roast for 15-20 minutes, turning once, until nicely browned on both sides. Remove from oven. Using a baster, take about 2 tsp of the fat from the pan and transfer it to a Dutch oven.

Heat the Dutch oven with the fat in it, then add the onions. Saute over medium heat until lightly browned, about 10 minutes. Add the stock, then place the shanks in the pot as well. Sprinkle with a little additional salt and pepper. Bring to a boil, then reduce heat to low and simmer covered for about 30 minutes.

After 30 minutes, add the potatoes, carrots, and other vegetables. Cover and continue to simmer until meat and vegetables are tender - at least an hour. Additional simmering time will generally be beneficial (I let this go on very low heat all afternoon). Just before serving, stir in the mustard and parsley and mix well. Taste and adjust seasonings.

Serves about 4.