Fourth course paired with Trade Street #5 and Spruce Tip Sculpin.

Preheat the oven to 325°F (165°C). In a large Dutch oven, heat olive oil over medium-high heat. Season the beef shank with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.

Sear the Beef

In the same pot, add onion, carrot, and celery. Sauté for about 5 minutes until softened. Add garlic and cook for another minute.

Sauté Vegetables

Pour in the red wine to deglaze the pot, scraping up any browned bits. Return the beef shank to the pot, add broth, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours or until the meat is tender.

Deglaze and Braise

In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute, then add the chanterelle mushrooms. Cook for about 5-7 minutes until they are tender and golden. Season with salt and pepper.

Sauté the Mushrooms

Preheat the oven to 400°F (200°C). In a bowl, mix the coarse sea salt with water until it resembles wet sand. Place a layer of salt on a baking sheet, arrange the fingerling potatoes on top, and cover completely with more salt. Bake for 30-40 minutes until tender.

Prepare the Potatoes

In a large bowl, whisk together olive oil, lemon juice, salt, and pepper. Toss the mixed greens in the dressing just before serving.

Dress the Greens

Beef shank

Olive oil

Onion, chopped

Carrot, chopped

Celery, chopped

Garlic cloves, minced

Beef broth

Red wine

Thyme, fresh

Bay leaf

Salt

Pepper

Chanterelle mushrooms, cleaned

Butter

Garlic, minced

Fingerling potatoes

Coarse sea salt

Water

Mixed greens

Lemon juice

Braised Beef Shank, Chanterelle Mushroom, Salt Baked Fingerling Potatoes, Mixed Greens

Make Braised Beef Shank, Chanterelle Mushroom, Salt Baked Fingerling Potatoes, Mixed Greens Recipe in just 4h . Fourth course paired with Trade Street #5 and Spruce Tip Sculpin.

Braised Beef Shank, Chanterelle Mushroom, Salt Baked Fingerling Potatoes, Mixed Greens Recipe

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