Spicy Beef Shanks with Julienne Carrots

1. 1

   Preheat oven to 275F.

2. 2

   In a heavy ovenproof kettle large enough to hold beef shanks in one layer arrange shanks and season with salt and pepper.

3. 3

   Roast meat, covered tightly, in middle of oven 2 1/2 hours, or until tender.

4. 4

   (Meat will give off juices as it cooks.)

5. 5

   Stir Worcestershire sauce into pan juices and cool meat, covered partially, basting it as it cools.

6. 6

   Transfer meat with a slotted spoon to a platter and discard bones and gristle.

7. 7

   Skim fat from pan juices.

8. 8

   Return meat to pan juices and heat, covered partially, over moderate heat until just heated through.

9. 9

   In a steamer set over simmering water steam carrots, covered, 3 minutes, or until crisp-tender, and transfer to a bowl.

10. 10

    Toss carrots with butter, horseradish, parsley, and salt and pepper to taste.

11. 11

    Divide carrots among 4 plates, mounding slightly, and arrange meat over them.

12. 12

    Drizzle meat with pan juices.

* Per serving · 4 servings · Values may vary.