Beef Shank and Fava Bean Manhattans

By • May 12, 2010 0 Comments

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Author Notes: I am always trying to create new ideas out of hillbilly, diner or down home farm food recipes. I don't know how widespread the beef manhattan really is but here in blocked artery country it is still really popular amongst the masses. I recreate these recipes from whole foods instead of beef base and instant mash potatoes and add my own twist. In this case I got rid of the white bread base of the dish and used toasted bread crumbs. I also use some seasonal ingredients like fava beans. In actuality favas are just coming out of the garden. They are just behind radishes and rhubarb. Next will be peas and then turnips and beets. I also think that beef shank is a highly overlooked cut of beef that is like no other part of the cow. I am not going to try to kid you and say it is low fat but I am telling you the truth when I say it is really tasty on a cold and rainy spring evening. Oh yeah, summer savory and fava beans are a match made in heaven. If you don't feel like dealing with he favas, peas work just fine.thirschfeld


Serves 4

For the shanks:

  • 2 beef shanks, with bones about 2 lbs.
  • 1 cup fava beans, peeled blanched, and peeled, in the end 1/2 cup peeled, or fresh peas
  • 1/3 cup carrots, small dice
  • 1/3 cup celery, small dice
  • 2/3 cup yellow onion, small dice
  • 3 garlic cloves, minced
  • 1 tablespoon summer savory, minced
  • 1 cup stock, beef, chicken, turkey
  • 1 cup water
  • kosher salt and fresh ground pepper
  1. Season the shanks with salt and pepper. Place a 4 quart enameled Dutch oven over high heat. Add the oil. It should shimmer and shake. Add the shanks and turn the heat to medium. Do not turn the shanks until they are deeply browned. Do the same to the other side.
  2. Add the onions, carrots, celery(the mirepoix) and garlic. Saute until they just begin to brown and then deglaze the pan with the stock and add the water and summer savory. Bring to a boil, cover and reduce the heat to low. Simmer until they are tender about two hours. Remove them from the pot. Using a small spoon remove the marrow from the bones for the topping. Shred or chop the shanks.
  3. You have a choice to puree the carrots, onion and celery or leave the sauce chunky. I like to use an immersion blender to puree it because I like the sauce thick. It is your call.
  4. Add the shredded beef back to the sauce and keep warm.
  5. If everything is ready to go add the favas to the beef and warm them through. Taste and season with salt and pepper.
  6. To plate, place a nice portion of potatoes onto a plate. Make an indentation and then top with the shanks and favas. Finish with the breadcrumbs and serve.

For the potatoes and topping:

  • 2 garlic cloves
  • 1/2 cup 1/2 & 1/2
  • 5 russet or yukon gold potatoes
  • 4 tablespoons unsalted butter
  • 1/2 cup bread crumbs toasted in 1 tablespoon of butter
  • 1/3 cup parmesan, finely grated
  • 2 teaspoons summer savory, minced
  • 1 tablespoon cooked marrow from the shanks
  • kosher salt and fresh ground pepper
  1. In a small sauce pan over medium heat add the 1/2 & 1/2 and garlic. When it comes to a boil reduce the heat to low. Cook until the garlic is very tender but not flavorless. About 12 minutes. Remove the garlic and set the 1/2 & 1/2 aside.
  2. In a pot large enough to hole the potatoes add water to cover them by and inch. Season the water with a tablespoon of kosher salt. Place the pot over high heat and when it comes to a boil reduce the heat to medium. Cook until the potatoes are easily pierced with a fork.
  3. Drain the potatoes. Let them steam away the excess moisture. You can mash them with a ricer, a potato masher or a stand mixer. Add the butter and mix until it is incorporated then add the 1/2 and 1/2 a little at a time. Your potatoes may not take all the liquid. Taste and season with salt and white pepper.
  4. In a small mixing bowl combine the breadcrumbs, summer savory and parmesan. On a cutting board using the flat side of your knife cream the garlic and marrow by moving the knife back and forth smashing and spreading until you have a paste.
  5. Add the paste to the bread crumbs and mix to combine. Season with salt and lots of fresh ground black pepper.

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