Justin Wilson Looking Back: Beef Shanks in a Bag

Serves 6-8 people


  • 1 large turkey-size cooking bag
  • 2 tablespoons of flour
  • Salt
  • Ground cayenne pepper
  • 6 shank bones, cut 2 1/2- 3 inches thick
  • 12 whole medium carrots
  • 2 lbs potatoes (cut in half)
  • 6 small onions (cut in half)
  • 4 whole cloves garlic
  • 1 can Ro-Tel tomatoes
  • 1 tablespoon of soy sauce
  • 2 tablespoons of Worcestershire sauce
  • 1/2 teaspoon of bitters
  • 2 cups of Sauterne wine or dry white wine


Preheat the oven to 325 degrees.

Grease the baking pan. Shake the flour in a turkey bag and coat sides well. Place the bag in the pan.

Salt and pepper the shanks. Put shanks in the bag and place the vegetables over and around them evenly.

Combine Rol-Tel tomatoes, soy sauce, Worcestershire sauce, bitters, and wine. Mix well, and pour over the shanks and vegetables.

Tie the bag, and punch 12 holes in the top with a two-tine fork.

Bake in the oven for 2 hours

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