BRANDIED, BUTTERED, WINED BEEF SHANKS

4 crosscut beef shanks (1 arm roast, 1 chuck roast or 3 lbs of kettle beef can be substituted)
1 large red onion, chopped
2 cloves garlic, finely minced
2 tablespoons butter
1/2 cup brandy
1 cup orange juice with pulp
1 1/2 cups red wine
1/2 teaspoon white pepper
1 teaspoon sea salt

Prepare beef shanks by taking a sharp paring knife and cutting small slits into the white tissue that encircles them; cut every inch (this will stop their curling upwards during slow cooking).

Heat butter in large cooking pot, place chopped onion in, and cook until onion is transparent. Remove onion to a warm bowl.

Turn up heat for searing beef shanks on both sides.

Lower heat, pour brandy over beef.

Add onions, orange juice, 1 cup red wine, pepper, garlic, salt. Stir and distribute well around shanks.

Reduce heat to a GENTLE simmer, cover pot, and cook for two and one-half hours. You may turn beef over once during this cooking; add the extra wine if sauce appears to be reducing too quickly. (I find that another 1/4 to 1/2 cup of wine may be needed in last hour of cooking.)

This simple, elegant dish is best served with plain boiled potatoes still in their jackets, a fresh green salad, and crunchy Italian-style bread (to soak up the sauce, naturally!).

Notes from source:

I used a trimmed chuck roast for the shanks and sliced it into smaller pieces.

My husband was grumbling over the brandy beef. He does not like to venture out in the world of using liquor in recipes. However, when I got home from picking up our daughter, he had cheated and snuck a bite of the beef. I walked through the door and the first words out of his mouth were, "That is absolutely the best meat I have ever eaten." It was truly very tender and tasty. I served the beef over rice and with garlic Texas toast. This recipe is definitely a winner with our family.

Number of Servings: 4
Source: American Grass Fed Beef
by: Patricia Oates/Buena Vista, CO