Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m on Wednesday, Nov. 30.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Nov. 11.
Apple Braised Beef Shanks
Provided by Lepp Farm Market
4 large bone-in beef shank steaks, approximately 1.5kg total
Salt and pepper
1 to 2 tbsp canola oil
1 small onion, chopped
1 small carrot chopped
1 celery stalk, chopped
3 to 4 large garlic cloves, chopped
1 cup red wine
1 cup Lepp’s beef broth
2 stalks fresh rosemary
2 to 3 bay leaves
4 Braeburn apples (or Granny Smith)
3 tbsp & 1 tsp brown sugar
1/2 tsp beef stock paste
50g mild blue cheese: e.g. Goat’s Pride “Blue Capri” or Farmhouse “Castle Blue”
Preheat oven to 325º F. Prepare apples by peeling and coring, then cut them in eighths and set aside.
Heat a large pan over medium-high to high heat, and have a roasting pan (with a lid) standing by.
Salt and pepper the beef shanks steaks on both sides. Add the oil to the hot pan and sear the steaks on both sides until brown. Do not crowd the pan as this will inhibit the searing process. Set the seared steaks in the roasting pan in a single layer.
Turn the pan heat off and add the onion, carrot, celery, garlic and 1/2 cup of the red wine. Stir to coat and cook slightly, approx. 2 mins.
Transfer this mixture to the roasting pan with the steaks, arranging this mixture in-between the steaks (not on top of the steaks). Pour the remaining 1/2 cup of wine and the beef stock over the steaks and nestle the rosemary stalks and the bay leaves in this liquid.
Toss the cut apple pieces with the 3 tbsp. brown sugar until coated and arrange them on the steaks (not in the liquid). Cover the roasting pan and cook in the oven until meat is very tender, approximately 2 hours.
Gently remove the cooked apples and set aside. Remove the steaks and plate, arranging the cooked apples on them. Working quickly, strain the sauce through a wire mesh strainer (to remove the cooked vegetables and herbs, and discard them) and then boil this liquid down to half the volume, while stirring in the remaining 1 tsp brown sugar and the 1 tsp beef stock paste. Pour the reduced sauce over the plated steaks/apples, and top with the crumbled blue cheese.
Makes four large portions
Butternut Mash makes a great side dish to accompany the Apple Braised Beef Shanks. Find the recipe online at leppfarmmarket.com