Journey to Burgundy, France, the birthplace of red wine braised beef, where local free-range beef and Cabernet Sauvignon wine combine to form the soul of this dish.
This recipe features bone-in beef shank—cut from the lower leg—which is rich in collagen and muscle fibers, resulting in soft, gelatinous meat and a thick gravy after braising. The meat’s surface is coated with tomato paste and fresh herbs (thyme, bay leaf, rosemary), allowing acidity and fragrance to penetrate the fibers while resting.
Next, combined with red wine, mushrooms, and pearl onions, it is slow-braised for several hours in a cast-iron Dutch oven. Under the catalysis of time, the meat completely softens until it melts in your mouth, while the sauce reduces until thick and coats the beef with rich flavor.
Finally, a sprinkle of Gremolata—a mixture of lemon zest, parsley, and garlic—is added as the finishing touch. The sharp blend of acid, herb, and garlic cuts through all the heavy richness of the red wine stew.
The beef shank is spooned from the pot and placed upon creamy polenta. The sauce flows naturally, and the meat separates from the bone without falling apart, perfect in both appearance and spirit.
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