Title: Wine-Braised Beef Shanks
Categories: Meat Main
Yield: 4 Servings

1	c	Dry red wine or
1	c	Beef broth
2	tb	Tomato paste
1	ts	Dried leaf basil; crumbled
1/2	ts	Dried leaf marjoram; crumbled
3		Garlic cloves
1	ts	Salt
1	c	1/2-inch pieces rutabaga
4		Beef shank steaks (about 3 - - lbs) about 1-1/2 inc
2		Leeks; quartered lengthwise
		Cut crosswise into 1; inch pieces
2	c	Carrots; sliced
2	tb	All-purpose flour
		Gremolata:
1	tb	Grated lemon zest
1		Garlic clove
1/4	c	Parsley leaves

Combine wine, tomato paste, basil, marjoram, garlic and salt in slow- cooker. Add rutabaga; top with beef, leeks and carrots. Cook, covered, on low heat for 9 hours, or on high for 5 hours, or until beef is fork-tender. Place steak and vegetables in serving dish. Pour cooking liquid into small saucepan. Skim off fat. Whisk together the flour and 2 Tbls water in small bowl until smooth. Whisk in a little of the cooking liquid. Whisk flour mixture into saucepan. Cook over medium heat, stirring, until mixture bubbles and thickens, about 3 minutes. Spoon sauce over meat and vegetables. Prepare Gremolata: Finely chop together zest, garlic and parsley. Sprinkle over serving dish or individual servings. CONVENTIONAL COOKING: Heat 1 Tbls oil in ovenproof Dutch oven. Add beef; cook until browned, 8 to 10 minutes. Remove meat. Cook leeks, rutabaga and carrot in 1 Tbls oil in Dutch oven 5 minutes. Add 1 cup water, beef, wine, tomato paste, basil, marjoram, garlic, salt. Bring to simmering. Cover. Bake in preheated 325 degree oven for 3 hours or until beef is tender. Nutrient Value Per Serving: 485 calories, 29 g protein, 25 g fat, 27 g carbohydrate, 730 mg sodium, 94 mg cholesterol. Exchanges: 1/5 starch/ bread, 3 1/3 meat, 1/8 fruit, 3 1/2 vegetable, 4 1/5 fat. From the Sept 19, '95 issue of Family Circle.

Formatted for MM by Pegg Seevers 11/12/95

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