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1
Leave the beef shanks in large pieces, and brown them in a little oil.
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2
Transfer the beef to a pan, and add the red wine.
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3
Add a little oil to the frying pan where you browned the beef, and saute the sliced onions (They don't need to be caramelized).
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4
Add the sauteed onion and the bay leaves to the pan with the beef with wine.
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5
Start cooking over high heat, and skim off the scum diligently.
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6
This is the red wine I used this time.
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7
It's a box wine that contains 3 liters.
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8
When no more scum is rising to the surface, add the mushrooms and turn the heat down to low.
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9
Simmer until the beef is tender (2.5 to 3 hours).
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10
If the liquid in the pan reduces too much, add water.
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11
You can add wine of course!
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12
Be sure to keep the heat low!
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13
Cut the vegetables to serve with the stew.
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14
(If you're simmering the vegetables in the stew, don't add them at the start or they'll dissolve.
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15
Add them 30 minutes before).
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16
I haven't added the roux yet, but the stew already looks like this just from the red wine.
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17
The meat sinks to the bottom of the pan, so lift it up carefully and check its doneness with a bamboo skewer!
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18
If it's OK, dissolve the roux.
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19
(Whatever you do, don't stir the stew up from the bottom! )
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20
When the roux has dissolved, simmer for an additional 5 minutes.
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21
Microwave the vegetables (if you didn't simmer them in the stew) and serve on the side.
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22
Drizzle on a little fresh cream to finish.
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23
Wine tip 1: You can use any kind of wine you like.
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24
If you're not using box wine, use 1 whole bottle (750 ml) plus water as needed.
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25
Wine tip 2: The flavor changes depending on the wine you use.
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26
That lets you enjoy different versions of the stew and is delicious.
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27
Wine tip 3: This depends on what you prefer, but I recommend using a light or medium-bodied wine.
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28
If using a pressure cooker: Add the red wine, bring to a boil, and skim off the scum before closing the lid and pressure-cooking the stew (20 minutes).
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29
If using a pressure cooker (continued): This stew may exceed the maximum liquid level in some pressure cooker pans.
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30
If using a pressure cooker (cont.
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31
): If that's the case, add the rest of the wine after the pressure cooking phase, and simmer the stew for a while longer.
