Beef Shank With Mushrooms And Cranberry Sauce

• 2 (8-ounce) bone-in beef shanks
• Salt and pepper to taste
• 1/2 cup oil
• 4 sprigs thyme
• 1 bay leaf
• 1 garlic clove, smashed
• 1 carrot, sliced
• 1 onion, chopped
• 2 celery stalks, sliced
• 2 cups cranberries
• 2 cups low-sodium beef stock
• 1/2 tablespoon butter
• 2 sprigs thyme
• 1 tablespoon minced shallot
• 1/4 cup dried cranberries
• 1/4 pound wild mushrooms
• 1 tablespoon chopped parsley
• Polenta

1. Preheat oven to 350u0b0. Season beef shanks with salt and pepper. In skillet, heat oil until smoking. Brown shanks on both sides; discard oil. Over medium heat in oiled skillet, saute (10 minutes) 4 sprigs thyme, bay leaf, smashed garlic clove, sliced carrot, chopped onion, sliced celery, and 2 cups cranberries. Add beef stock; boil, simmer, and skim. Place shanks and liquid in lidded pot; boil. Bake (2 hours); remove shanks. In saute pan, melt butter. Add 2 sprigs thyme and minced shallot; saute over medium heat (2 minutes). Add dried cranberries and wild mushrooms. Saute (6 minutes); stir. Strain liquid into pan with mushrooms and dried berries. Simmer (4 minutes), turn off heat, and add chopped parsley. Pair with polenta.

salt, oil, thyme, bay leaf, garlic, carrot, onion, celery stalks, cranberries, lowsodium beef stock, butter, thyme, shallot, cranberries, mushrooms, parsley, polenta

Taken from www.myrecipes.com/recipe/beef-shank-with-mushrooms-cran (may not work)