5 slices bacon, chopped
2 large shallots, chopped
1 large onion, medium dice
4 turnips, medium dice
4 carrots, medium dice
4 cloves garlic, minced
1 beef shank, cut into 1 1/2" thick pieces (preferably grass fed organic beef), including marrow
Flour for dredging
2 quarts low salt chicken broth or stock
About 1 cup good red wine (White Rock Vineyards)
1 small can tomato paste
1 teaspoon EACH salt, pepper and dried thyme
1 cup fresh parsley, chopped
Juice of 1/2 lemon
Preheat oven to 400 degrees F. In a large skillet, cook bacon until crisp, remove from pan and brown shallots, onion, turnips, carrots and garlic in bacon grease. Set aside.
Prepare shank pieces: Dry each piece with paper towels. Season with salt and pepper and dredge in flour. In a large Dutch oven (oven-proof heavy pot with a tight-fitting lid), heat a little olive oil and brown meat in batches (so the pieces don't touch each other). Return all meat to pot, add bacon, browned vegetables, chicken stock, wine, tomato paste and salt, pepper and thyme. Braise, covered, in oven for 5 1/2 hours (Note: You can braise it for 2 hours, allow to cool, refrigerate overnight, remove fat, and continue cooking for 3 1/2 hours). Add more wine, if necessary.
Towards the end of cooking, remove bones, reserving marrow for stew. Add parsley and lemon juice. Adjust seasonings. Serves 6 - 8. Great with creamy grits and roasted leeks/squash.