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@thanhvan.1808: [Best Seller] Kem Dưỡng Da Tay #kemduongdatay #ziaja #viral

thanhvan.1808
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Friday 23 October 2026 02:37:18 GMT
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Recipe Name Tender Braised Beef Shanks with Rich Red Wine Garlic Gravy Ingredients Beef Shanks – 4 large pieces, bone-in Olive Oil – 3 tbsp Butter – 3 tbsp Yellow Onion – 1 large, chopped Carrots – 2 medium, diced Celery – 2 stalks, chopped Garlic – 6 cloves, minced Tomato Paste – 3 tbsp Crushed Tomatoes – 1 cup Red Wine – 1½ cups Beef Broth – 3 cups Worcestershire Sauce – 1 tbsp Bay Leaves – 2 Fresh Rosemary – 2 sprigs Fresh Thyme – 4 sprigs Smoked Paprika – 1 tsp Salt – 1½ tsp Black Pepper – 1 tsp All-Purpose Flour – ¼ cup Fresh Parsley – 2 tbsp, chopped Lemon Zest – 1 tsp Recipe Begin by preparing the beef shanks. Pat each piece completely dry using paper towels. Season generously with salt, black pepper, and smoked paprika on all sides. Lightly coat the beef shanks with all-purpose flour, shaking off any excess. This will help develop a beautiful crust and slightly thicken the gravy during braising. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef shanks and sear them for approximately 3–4 minutes per side until deeply browned. Work in batches if necessary, then transfer the meat to a plate. In the same pot, add butter, chopped onions, diced carrots, and celery. Cook for approximately 5–7 minutes, stirring occasionally until the vegetables soften and the onions become translucent. Add minced garlic and tomato paste. Cook for another minute, stirring continuously until fragrant and the tomato paste develops a deeper color. Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Allow the wine to simmer for approximately 4–5 minutes to reduce slightly. Add crushed tomatoes, beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Stir everything together to create a rich, aromatic braising liquid. Return the browned beef shanks to the pot, arranging them so they are partially submerged in the liquid. Spoon some of the sauce and vegetables over the meat. Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated oven at 325°F (165°C). Braise for approximately 3–3½ hours until the meat becomes exceptionally tender and begins pulling away from the bones. Carefully remove the pot from the oven. Transfer the beef shanks to a warm serving dish and tent loosely with foil to keep them hot. Remove the bay leaves and herb stems from the braising liquid. If desired, skim excess fat from the surface. Simmer the remaining sauce uncovered for 5–10 minutes until glossy and slightly thickened. Taste the gravy and adjust the seasoning with additional salt and black pepper if needed. Stir in a little fresh butter for extra richness. Return the beef shanks to the pot briefly and spoon the thick, flavorful gravy generously over each piece. Transfer the beef shanks to a large serving platter. Garnish with chopped fresh parsley and lemon zest for a bright finishing touch. Serve hot with creamy mashed potatoes, buttery polenta, roasted vegetables, or crusty bread. Spoon plenty of the rich red wine gravy and tender vegetables around the beef, making sure to serve the delicious bone marrow as well. Follow Line Follow for more delicious recipes and amazing comfort food ideas!
Recipe Name Tender Braised Beef Shanks with Rich Red Wine Garlic Gravy Ingredients Beef Shanks – 4 large pieces, bone-in Olive Oil – 3 tbsp Butter – 3 tbsp Yellow Onion – 1 large, chopped Carrots – 2 medium, diced Celery – 2 stalks, chopped Garlic – 6 cloves, minced Tomato Paste – 3 tbsp Crushed Tomatoes – 1 cup Red Wine – 1½ cups Beef Broth – 3 cups Worcestershire Sauce – 1 tbsp Bay Leaves – 2 Fresh Rosemary – 2 sprigs Fresh Thyme – 4 sprigs Smoked Paprika – 1 tsp Salt – 1½ tsp Black Pepper – 1 tsp All-Purpose Flour – ¼ cup Fresh Parsley – 2 tbsp, chopped Lemon Zest – 1 tsp Recipe Begin by preparing the beef shanks. Pat each piece completely dry using paper towels. Season generously with salt, black pepper, and smoked paprika on all sides. Lightly coat the beef shanks with all-purpose flour, shaking off any excess. This will help develop a beautiful crust and slightly thicken the gravy during braising. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef shanks and sear them for approximately 3–4 minutes per side until deeply browned. Work in batches if necessary, then transfer the meat to a plate. In the same pot, add butter, chopped onions, diced carrots, and celery. Cook for approximately 5–7 minutes, stirring occasionally until the vegetables soften and the onions become translucent. Add minced garlic and tomato paste. Cook for another minute, stirring continuously until fragrant and the tomato paste develops a deeper color. Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Allow the wine to simmer for approximately 4–5 minutes to reduce slightly. Add crushed tomatoes, beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Stir everything together to create a rich, aromatic braising liquid. Return the browned beef shanks to the pot, arranging them so they are partially submerged in the liquid. Spoon some of the sauce and vegetables over the meat. Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated oven at 325°F (165°C). Braise for approximately 3–3½ hours until the meat becomes exceptionally tender and begins pulling away from the bones. Carefully remove the pot from the oven. Transfer the beef shanks to a warm serving dish and tent loosely with foil to keep them hot. Remove the bay leaves and herb stems from the braising liquid. If desired, skim excess fat from the surface. Simmer the remaining sauce uncovered for 5–10 minutes until glossy and slightly thickened. Taste the gravy and adjust the seasoning with additional salt and black pepper if needed. Stir in a little fresh butter for extra richness. Return the beef shanks to the pot briefly and spoon the thick, flavorful gravy generously over each piece. Transfer the beef shanks to a large serving platter. Garnish with chopped fresh parsley and lemon zest for a bright finishing touch. Serve hot with creamy mashed potatoes, buttery polenta, roasted vegetables, or crusty bread. Spoon plenty of the rich red wine gravy and tender vegetables around the beef, making sure to serve the delicious bone marrow as well. Follow Line Follow for more delicious recipes and amazing comfort food ideas!
Bánh cáy đặc biệt Thái Bình
Bánh cáy đặc biệt Thái Bình
#荒野行動
#荒野行動
Chả chay siu ngon 😻 #chachay #ancungtiktok #xuhuong #viral
Chả chay siu ngon 😻 #chachay #ancungtiktok #xuhuong #viral

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