Spicy Beef Shanks with Julienne Carrots

• 4 meaty cross-cut sections beef shanks (about 4 1/4 pounds total)
• 4 teaspoons Worcestershire sauce
• 1 pound carrots, cut into 2-inch julienne strips
• 2 tablespoons unsalted butter
• 1 tablespoon bottled horseradish, drained, or grated fresh horseradish to taste
• 2 teaspoons minced fresh parsley leaves

1. Preheat oven to 275F.
2. In a heavy ovenproof kettle large enough to hold beef shanks in one layer arrange shanks and season with salt and pepper.
3. Roast meat, covered tightly, in middle of oven 2 1/2 hours, or until tender.
4. (Meat will give off juices as it cooks.)
5. Stir Worcestershire sauce into pan juices and cool meat, covered partially, basting it as it cools.
6. Transfer meat with a slotted spoon to a platter and discard bones and gristle.
7. Skim fat from pan juices.
8. Return meat to pan juices and heat, covered partially, over moderate heat until just heated through.
9. In a steamer set over simmering water steam carrots, covered, 3 minutes, or until crisp-tender, and transfer to a bowl.
10. Toss carrots with butter, horseradish, parsley, and salt and pepper to taste.
11. Divide carrots among 4 plates, mounding slightly, and arrange meat over them.
12. Drizzle meat with pan juices.

crosscut, worcestershire sauce, carrots, unsalted butter, horseradish, parsley

Taken from www.epicurious.com/recipes/food/views/spicy-beef-shanks-with-julienne-carrots-11388 (may not work)