Beef is the ultimate fall comfort food. I love taking a relatively cheap cut of beef, giving it the royal treatment and turning into a masterpiece. Beef Shanks are just that cut, and while it can be rather tough, when properly cooked the marrow and fat give way to a perfectly tender cut of beef, that takes on any spice or flavours that you throw at it.
After hanging with the Jacob’s Creek crew at a product launch for their newest wine, Double Barrel Shiraz I was smitten with the complex smoky flavours that the wine took on, finishing it in whisky barrels adds another layer, somewhat muting the spiciness of the shiraz, making for a robust wine that’s still pretty chuggable. I was excited at prospective food pairings, and beef was a natural partner. I wanted to emulate the smokiness of the barrel finish, and created a recipe that marries both together.
Smoked Paprika Beef Shanks
2-4 Beef Shanks
1 tbsp smoked paprika
4 garlic cloves, minced
1 white onion, diced
2 tbsp olive oil
salt and pepper for seasoning
Stem of fresh rosemary
1 cup (or more) low sodium beef stock
1/2 cup of Jacob’s Creek Double Barrel Shiraz
Bring beef to room temperature, season with salt, pepper and paprika. Heat oil in a Le Creuset (or similar stove to oven vessel), brown beef on both sides, remove beef from pan and set aside. Add onion, then garlic, let brown. Add beef back into pan and add wine and rosemary. Add enough stock to cover about half the meat. Cover, and place in a pre-heated oven at 300° for 2.5 hours, or until meat is tender and falls off the bone. Set beef aside, and return pan to stovetop. Over medium heat, reduce stock until it’s thickened, strain off and reserve for beef. Serve with your favourite side, like potatoes or mashed parsnip. Here I paired it with Canadian lentils and bitter rapini.
Jacob’s Creek Double Barrel Shiraz is now available at your local LCBO at a pretty decent price, $19.95 a bottle.