This is seriously a solid recipe.I think the only thing is most people like thicker sauces, so listen to the reviews that mention reducing the sauce after taking the shanks out, and if you're not a fan of onion/tomato, you can halve it and it will still be amazing.
The wine, use it all. Cook it at least for 2 hours like in the recipe. Or, use a slow cooker like one of the other reviewers (I am trying this next, literally just made it tonight and wow), and get it done. It is so good.
I had my new neighbors over for dinner, I'm 29 years old but I'm new to the "Homeowner Neighbor Hosting" game. They couldn't stop talking about how delicious it was. It was so great and it looks fancy, and you feel fancy cooking it, and frankly it's delicious.
I recommend, again:
halving the amount of tomatoes and chopping them, potentially halving the onion because it's hard on the stomach to have tons of onions for some people, and sprinkling some corn starch on the brothy sauce after taking the shanks out and then whisking/reducing it into delicious gravy to pour over the meat/ potential mashed potaters.
This recipe is by far the best and most consistent recipe I've ever used to marinate steaks. I use it for rib eyes, tri tips, new york steaks, you name it.
De. Li. Cious.
I don't believe it overpowers the meat's natural flavor in any way, and in general I feel it enhances it. I rarely use steak sauce or anything else when I use this marinade, the flavor that you get is more than satisfactory.
Delicious, thank you so much for sharing this recipe, my fiancé and I love it, and make it all the time. I'm actually getting ready to start making it tonight, haha, that's why I came onto Allrecipes, to look up the recipe.
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