Beef Asabuko (Braised Beef Shank with Rosemary Salt)

Ingredients

• 1 cup Kosher Salt (coarse)
• 2 tablespoons Fresh Rosemary Leaves (stripped, roughly chopped)
• 1 tablespoon Fresh Sage Leaves (chopped)
• 2 cloves Garlic Cloves (peeled, minced)
• 1 lemon Lemon Zest (zested (about 1 tsp))
• 2 pieces Beef Shanks (about 2 lb total, bone‑in with marrow)
• 1 tablespoon All‑Purpose Flour (light coating, sifted)
• 6 slices Bacon (cut into ½‑inch cubes)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 piece Large Onion (peeled and finely diced)
• 2 pieces Carrots (for fine dice) (medium, peeled and finely diced)
• 1 piece Carrot (large) (cut into oblique chunks for texture)
• 2 tablespoons Tomato Paste (plain, no added sugar)
• 1 cup Red Wine (dry, such as cabernet or merlot)
• 1 can Crushed Tomatoes (14 oz, no added herbs)
• 4 cups Beef Bone Broth (Kettle & Fire or homemade)
• 2 sprigs Fresh Thyme Sprigs
• 1 sprig Fresh Rosemary Sprig (small, leaves stripped later)
• 2 leaves Bay Leaves
• 1 teaspoon Red Wine Vinegar
• ¼ cup Flat‑Leaf Parsley (chopped, for grammulada)
• 1 clove Garlic (for grammulada) (minced)
• ½ lemon Lemon Zest (for grammulada) (zested)
• to taste Salt (for seasoning vegetables and final taste)
• to taste Black Pepper (freshly cracked)

Instructions

1. Make Rosemary Salt

   In a food processor combine 1 cup kosher salt, 2 Tbsp stripped rosemary leaves, 1 Tbsp sage leaves, 2 minced garlic cloves and zest of 1 lemon. Pulse for about 1 minute until evenly mixed. Transfer to a jar, seal and refrigerate.

   Time: PT3M

2. Prep Beef Shanks

   If desired, trim the silver skin from the shanks using kitchen shears and a small knife. Tie the shank with butcher’s twine to keep it compact. Pat dry with paper towels.

   Time: PT5M

3. Season and Flour Beef

   Rub each shank generously with the rosemary‑salt (about 1‑2 tsp per side). Lightly dust both sides with 1 Tbsp all‑purpose flour, shaking off excess.

   Time: PT3M

4. Cube Bacon and Render Fat

   Slice bacon into ½‑inch cubes. Place in a cold large sauté pan and set heat to medium. Cook, stirring occasionally, for about 12 minutes until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon and set aside; keep the rendered fat in the pan.

   Time: PT17M

   Temperature: medium

5. Sear Beef Shanks

   Increase heat to medium‑high. Add the beef shanks to the bacon fat, searing each side for about 5 minutes until a deep brown crust forms. If the pan gets dry, add a splash of olive oil.

   Time: PT10M

   Temperature: medium‑high

6. Prepare Vegetables

   Peel 2 carrots and slice with a mandolin into thin planks, then julienne and dice finely. Peel the large onion and dice as finely as possible. Cut the remaining large carrot into oblique chunks about 1‑inch size.

   Time: PT15M

7. Sweat Vegetables

   In a clean braising pot add 2 Tbsp olive oil and 2 Tbsp butter over medium heat. Add the diced onion and fine carrots, sprinkle with a pinch of salt, and cook, stirring occasionally, for 10 minutes until softened and translucent.

   Time: PT10M

   Temperature: medium

8. Toast Tomato Paste

   Stir in 2 Tbsp tomato paste and cook, stirring constantly, for 3‑4 minutes until the paste darkens and loses its raw acidity.

   Time: PT4M

   Temperature: medium

9. Deglaze with Red Wine

   Return the crisp bacon to the pot. Pour in 1 cup dry red wine and increase heat to medium‑high. Cook, stirring, for about 3 minutes until the wine is mostly absorbed.

   Time: PT5M

   Temperature: medium‑high

10. Add Crushed Tomatoes

    Stir in the 14‑oz can of crushed tomatoes. Cook for another 3‑4 minutes, allowing the mixture to thicken slightly.

    Time: PT4M

    Temperature: medium

11. Add Stock and Return Beef

    Pour in 4 cups beef bone broth. Gently nestle the seared shanks back into the liquid, ensuring they are just barely submerged.

    Time: PT2M

    Temperature: medium

12. Add Herbs and Vinegar

    Add 2 sprigs thyme, 1 sprig rosemary (leaves only), 2 bay leaves, and 1 tsp red wine vinegar. Stir to combine and deglaze any remaining fond from the sauté pan with a splash of broth if needed.

    Time: PT2M

    Temperature: medium

13. Oven Braise

    Cover the pot with a lid and place in a pre‑heated oven at 325°F (163°C). Braise for 3 hours, checking once after 1 hour 20 minutes to skim excess fat.

    Time: PT3H

    Temperature: 325°F

14. Skim Fat and Add Large Carrots

    After 1 h 20 min, remove the lid, use a ladle to skim off about 80 % of the surface fat. Add the oblique carrot chunks, stir, and replace the lid to continue braising for the remaining time.

    Time: PT7M

    Temperature: 325°F

15. Finish Braising

    Continue oven braising until total time reaches 3 hours. The meat should be fork‑tender and the sauce reduced and glossy.

    Time: PT2H33M

    Temperature: 325°F

16. Rest Meat in Liquid

    Remove the pot from the oven. Keep the lid on and let the shanks rest in the hot braising liquid for 1 hour. This relaxes the muscle fibers and keeps the meat moist.

    Time: PT1H

17. Prepare Grammulada Garnish

    Finely chop ¼ cup flat‑leaf parsley. Microplane the zest of ½ lemon and mince 1 garlic clove. Toss together in a small bowl; set aside.

    Time: PT5M

18. Plate and Serve

    Using tongs, lift each shank onto a plate, spoon generous sauce over top, and sprinkle with the parsley‑garlic‑lemon grammulada. Serve with mashed potatoes, saffron risotto or polenta.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g