Justin Wilson knew how to turn a simple cut of meat into something special, and this Beef Shanks in a Bag recipe is a perfect example. Seasoned with salt, cayenne, and garlic, then smothered in a blend of wine, Rotel, and bold sauces, these beef shanks are baked low and slow with hearty vegetables—all sealed in a cooking bag to keep them juicy and tender.
Justin Wilson’s Beef Shanks in a Bag is an easy, one-pan meal that brings flavor and comfort. I gar-on-tee your kitchen’s gonna smell like heaven!
———
Justin Wilson’s Beef Shanks in a Bag
Tender beef shanks slow-bake with carrots, potatoes, and onions in a wine-spiked Cajun sauce, sealed in a cooking bag to lock in every bit of bold, savory flavor.
SERVINGS: 6-8 people
PREP TIME: 30 minutes
COOK TIME: 2 hours
TOTAL TIME: 2 hours, 30 minutes
Ingredients
- 1 large turkey-size cooking bag
- 2 tablespoons of flour
- Salt
- Ground cayenne pepper
- 6 beef shank bones, cut 2.5"- 3" thick
- 12 whole medium carrots
- 2 lbs. potatoes, cut in half
- 6 small onions, cut in half
- 4 whole cloves of garlic
- 1 - 10 oz. can of Rotel Original Diced Tomatoes and Green Chilies
- 1 Tablespoon of soy sauce
- 2 Tablespoons of Worcestershire sauce
- 1/2 teaspoon of bitters
- 2 cups of Sauterne wine or dry white wine
Cooking Instructions
- Preheat the oven to 325°F.
- Grease the baking pan. Shake the flour in a turkey bag and coat the sides well, and place the bag in the pan.
- Season the beef shanks with salt and pepper, to taste, and place them in the bag. Evenly distribute the carrots, onions, and potatoes over and around the meat.
- In a small bowl, combine the can of Rotel with the 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 fork.
- Bake in the oven for 2 hours.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
A recent news story involving a group of farmers in Mississippi reveals the potential downside of selling grain under a deferred payment contract. The risk of deferred payment ag commodity sales and what can be done for protection—that is the topic of today’s blog post.
Chefs Chris Carter and James Peisker believe we have the power to make the world a better place with every meal. Through Porter Road butcher, they are now turning this belief into reality.
RFD-TV’s own Marlin Bohling proved he is more than “just Ken” with his yummy “BarBieQuacamole Taco Burgers.” Get the recipe here — it’s a 10!
Meet the kids behind the Summer Market Lamb Show in Montgomery County, Tennessee, and hear why they would rather spend their Saturdays showing lambs than doing anything else!
Researchers at Florida Atlantic University’s Harbor Branch Oceanographic Institute found human sewage, not fertilizer, is mainly responsible for dangerous nitrogen levels in Florida’s Indian River Lagoon.
Posterity Cider Works is focusing on quality with their ciders. In this clip, Brendan Barnard and Trevor chat about developing flavors with different apples and how older varieties of apples change over time.
For many people, raising cattle isn’t just a job —it’s a legacy passed down from generation to generation.
According to surveys by the University of Georgia in 2015, feral hogs caused approximately $100 million in agricultural damage just in that state. They continue to be a costly problem for rural communities across the state, reports Damon Jones of Georgia Farm Monitor.
