I love mushroom, my husband doesn’t so, I’m always trying to sneak it in. I’m allowed to use it as a favor enhancer, he just doesn’t want to take a bite of mushroom. So here’s what we’re having for dinner. Should be yummy. * just did a taste test* very tasty. I found in the past that red wine is too strong for my pallet when pared with the beef shank, and I thought that the marsala would be too sweet. The combination was nice a savory while a little mellow and didn’t overwhelm the meat. I found it to be almost perfect…it still needs to reduce a little.
3 slices of beef shank
1/2 large white onion
8 baby bella mushrooms
salt
pepper
olive oil
flour
marsala wine
merlot
1 tbsp of Worcestershire sauce
water
Season meat with salt & pepper. Coat with flour. Sear in olive oil, you want lots of dark brown color for flavor. Put meat in a baking dish. Deglaze the pan with water, then add 1/2 cup of marsala and 1/2 cup of merlot and Worcestershire sauce. pour over meat. Top meat with sliced onion and roughly chopped mushrooms. Season with salt and pepper. Cover and cook at 350 degrees until meat is tender. 2-3 hours. flip the meat half way through, and cook the last 30 minutes or so uncovered so the sauce will reduce. Will also work wonderfully with brisket or any other slow cook cut of meat.
Will be served with roast veggies and mushroom risotto (mushrooms will be added at the end to only half the portion…the other half will be a cioppolini & pine nut risotto for the man)