Beef Paisano Recipe
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Ingredients
6 beef shank cross cuts, each 1 inch thick
All-purpose flour
1/4 cup salad oil
1 garlic clove, cut in half
2 medium-sized onions, sliced
1 cup water
1 cup dry red wine
2 teaspoons salt
1/4 teaspoon cracked pepper
1 bay leaf
1 15 1/2- to 19-ounce can garbanzo beans, drained
1 10-ounce package frozen Italian green beans, thawed
1 pint cherry tomatoes
1 4-ounce can whole mushrooms
Directions
1. On waxed paper, coat beef shank cross cuts with 3 tablespoons flour. In 8-quart Dutch oven with oven-safe handles, over medium-high heat, in hot salad oil, cook garlic until golden; discard garlic. Add shanks and cook, a few at a time, until well browned on all sides, removing shanks to plate as they brown; set shanks aside.
2. Reduce heat to medium; add onions to drippings in Dutch oven and cook until tender, stirring occasionally. Stir in 2 tablespoons flour until blended. Gradually stir in water, wine, salt, pepper, and bay leaf. Return shanks to Dutch oven; over high heat, heat to boiling. Remove Dutch oven from heat; cover and bake in 350°F. oven 2 hours or until meat is fork-tender, stirring occasionally.
3. Skim fat from liquid in Dutch oven. Stir in garbanzo beans, Italian green beans, cherry tomatoes, and mushrooms with their liquid; cover casserole and bake 20 minutes longer or until vegetables are fork-tender. Discard bay leaf.
2. Reduce heat to medium; add onions to drippings in Dutch oven and cook until tender, stirring occasionally. Stir in 2 tablespoons flour until blended. Gradually stir in water, wine, salt, pepper, and bay leaf. Return shanks to Dutch oven; over high heat, heat to boiling. Remove Dutch oven from heat; cover and bake in 350°F. oven 2 hours or until meat is fork-tender, stirring occasionally.
3. Skim fat from liquid in Dutch oven. Stir in garbanzo beans, Italian green beans, cherry tomatoes, and mushrooms with their liquid; cover casserole and bake 20 minutes longer or until vegetables are fork-tender. Discard bay leaf.
