Peach and Coffee Braised Shanks

Chef Greg Baker – The Refinery/Fodder & Shine

Serving suggestion – simple roasted potatoes and watercress or arugula tossed simply with lemon juice, olive oil, salt and pepper.

  • 4 medium cross cut sections of beef shanks, about 2-3 lbs (short ribs can be substituted)
  • 2 Tbsp grapeseed or vegetable oil
  • 1 large onion, chopped
  • 4 ribs of celery, chopped
  • 2 carrots, chopped
  • 3 sprigs of thyme
  • 2 ancho chiles, stem removed and ground in a coffee grinder (not the same one that you use to grind coffee in the morning, really, don’t do that)
  • 4 garlic cloves
  • 1 Tbsp ground coffee
  • 2 Tbsp pink pepper corns
  • 6 peaches, chopped and pureed in a blender
  • 1 qt beef stock
  • kosher or sea salt and freshly ground black pepper to taste 

Heat a large dutch oven or skillet with a lid over medium high heat

Season the beef shanks liberally with salt

Add the grapeseed or vegetable oil to the dutch oven

When the oil just begins to smoke, carefully add the beef shanks and brown for three minutes

Carefully turn the beef shanks over in the pan and brown for 3 minutes longer

Remove the beef shanks from the pan and set aside on a plate

Add the remaining ingredients, except for the pureed peaches and beef stock to the pan and cook until slightly browned, about 4-5 minutes, scraping the bottom of the pan to loosen any brown, stuck bits

Return the beef shanks to the pan and add the peach puree and beef stock. Bring to a boil then reduce the heat to medium low, cover, and simmer for 2-3 hours, checking to ensure that the liquid is not at a full boil and ensuring that the pot has not run dry.

When a fork or small knife can be inserted and removed from the beef shanks with no resistance, remove the dutch oven from the heat and using a slotted spoon, gently remove the beef shanks from the liquid and set aside.

Strain the cooking liquid into a sauce pan and bring to a boil.

As the sauce boils, it will start to thicken after about 20 minutes, reduce the heat and allow the sauce to reduce to the point of being glazy, about 8-10 minutes. Adjust the salt to your liking and finish with a little black pepper.

Arrange the beef shanks on a plate and liberally coat with sauce to serve.

Serves 4