THE ONE DINNER I ALWAYS MAKE TO IMPRESS MY GUESTS | SAM THE COOKING GUY

beef shanks

💰Cheaper: pork shanks

Pork shanks are generally less expensive and still provide a similar texture.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth can replace wine for flavor without alcohol.

butter

🥗Healthier: olive oil

Olive oil provides a healthier fat option.

parsley

💰Cheaper: cilantro

Cilantro can be used as a more affordable herb alternative.

Prepare the beef shank by tying it with string to keep it intact during cooking.

Season the beef shank generously with kosher salt and black pepper on all sides.

Dust the beef shank lightly with flour for browning and sauce thickening.

Heat a cast iron pan and add olive oil.

Brown the beef shank in the hot pan, turning to achieve a nice crust.

Remove the beef shank from the pan once browned and set aside.

Add more olive oil to the pan and then add chopped onion, carrot, and celery. Sauté for 3-4 minutes.

Add minced garlic to the vegetables and cook until fragrant.

Stir in 3 tablespoons of tomato paste and mix well to deepen the flavor.

Pour in one bottle of dark beer (stout) and 2 cups of beef broth.

Add a couple tablespoons of soy sauce or soy paste and mix everything together.

Add thyme sprigs to the mixture and bring it to a boil.

Return the browned beef shank to the pan, placing it in the liquid.

Cover the pan with foil and place it in a preheated 400°F oven for 2 to 2.5 hours until the beef is super tender.

While the beef is cooking, prepare the roasted garlic by cutting off the top third of a whole garlic bulb and wrapping it in foil with olive oil, salt, and pepper.

Roast the garlic in the oven for 45 minutes.

To make the polenta, bring 4 cups of water to a boil and slowly add 1 cup of cornmeal while stirring to prevent clumping.

Cook the polenta for about 20-25 minutes, stirring occasionally until it thickens and becomes smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens