The beer is braised and surrounded by vegetables.

Ingredients

* 2 Tbs. unsalted butter
* 1 Tbs. olive oil
* 3 1-1/2-inch-thick slices beef shank, well-trimmed
* salt
* pepper
* 4 carrots, chopped
* 3 celery ribs, chopped
* 1 lg. onion, chopped
* 2 C. dry red wine
* 1 bay leaf

Directions

In a large Dutch oven, melt butter with oil. Pat the meat dry and brown it well on all sides, 10 minutes. Sprinkle with salt and pepper. Transfer meat to a plate. Add the vegetables and cook until nicely browned, 10 minutes. Add the wine and cook, scraping the bottom of the pan with a wooden spoon. Simmer the wine for 1 minute. Return the beef to the pot and add bay leaf.

Cover the pan and reduce the heat to low. Cook 2 1/2 - 3 hours, turning meat occasionally, until tender when pierced with a knife. Remove the meat to a platter and cover to keep warm. Discard bay leaf. Pass the vegetables through a food mill. Taste and adjust seasoning. Spoon vegetable sauce over the beef. Serve.

Serves 6.

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