These braised beef shanks with burdock root are melt-in-your-mouth tender with a flavorful East meets West sauce including miso and red wine.
Dairy-Free, Gluten-Free, Low Sugar, Low-Carb
900gramsboneless beef shank(or other sinewy cut, cubed)
1/2cupdry red wine
3mediumtomatoes(peeled and chopped)
1burdock roota.k.a. gobo (peeled and sliced)
Generously salt and pepper the beef. Heat a heavy bottomed pot such as a dutch oven until hot. Add the oil, then add the beef in a single layer. Leave undisturbed until the beef has a brown crust. Flip and fry the other side until a brown crust forms. Lower the heat and transfer the beef to a plate.
Add the onions and garlic and sauté until wilted and just starting to turn brown (about 15-20 minutes). Add the wine, and boil off the alcohol. Add the tomatoes, burdock, miso and bay leaves. Cover with a lid and simmer until the beef is very tender (2-3 hours depending on how large you cut the beef).
Once the beef is tender, taste the sauce and adjust to your liking with salt, pepper and honey. Garnish with something green and serve with rice, potatoes or pasta.