Red Wine Braised Beef Shanks
330 mins (prep 30, cooking 300)
20 ingredients
4 servings
This is a long cooking stew that is perfect for making in a pressure cooker to cut down on time. The original recipe is by Emeril Lagasse and he suggests you serve with Basil Mashed Potatoes and Sauteed Fennel and Leeks, Sauteed Fennel and Leeks. I must say, the flavor combination is extremely pleasing. Included are both the stove top cooking method as well as the adaptation for the pressure cooker.

Categories:  stew , north-american , main-dish , pressure-cooker , american , beef , meat , equipment , southern-u.s. , creole , stove-top ,
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Serving Size (555.66 g)
Servings 4
Amount per Serving
Calories 989.31 Calories from Fat 647.1
% Daily Value *
Total Fat 71.9g 442.43%
Saturated Fat 30.32g 606.45%
Trans Fat 0.29g %
Cholesterol 262.21mg 349.62%
Sodium 1795.47mg 299.25%
Total Carbohydrate 7.73g 10.31%
Dietary Fiber 1.21 g 19.31%
Sugars 3.28 g %
Protein 74.8g 598.43%
Vitamin A 170.34IU% Vitamin C 3.62mg%
Calcium 53.4mg% Iron 8.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, celery ribs, large carrots, minced garlic, fresh thyme, fresh rosemary, dry red wine, crushed tomatoes, fresh basil, fresh parsley, crushed red pepper flakes, fresh ground black pepper