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!
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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.
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