Jul 09 2026
Restaurants›Richmond Station›Braised, Organic Grass-fed Beef Shank Recipe

Braised, Organic Grass-fed Beef Shank Recipe

Inspired by Richmond Station
Time3h
Serves4

pommes puree, maitake mushrooms, roasted nantes carrots, red wine jus. this dish is gluten free and nut free (dairy free options are available)

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Ingredients

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Beef Shank

Pommes Purée

Maitake Mushrooms

Roasted Nantes Carrots

Method

Braised Beef Shank

  1. 1

    Sear the Beef

    Preheat the oven to 325°F (160°C). Season the beef shank with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef shank on all sides until browned. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

  4. 4

    Add Broth and Herbs

    Add the beef broth, thyme, and bay leaves. Return the beef shank to the pot, ensuring it is submerged in liquid.

  5. 5

    Braise

    Cover and transfer to the oven. Braise for 3-4 hours, or until the beef is fork-tender.

Pommes Purée

  1. 6

    Cook Potatoes

    Boil the Yukon Gold potatoes in salted water until tender, about 20 minutes. Drain and return to the pot.

  2. 7

    Mash and Mix

    Add olive oil or dairy-free butter, salt, and pepper. Mash until smooth and creamy. Adjust seasoning as needed.

Sauté Maitake Mushrooms

  1. 8

    Sauté Mushrooms

    In a skillet, heat olive oil over medium heat. Add maitake mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes.

Roast Nantes Carrots

  1. 9

    Roast Carrots

    Toss Nantes carrots with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, or until tender and caramelized.

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