Pot-au-feu of Shanks, Turnip Snow Recipe

Ingredients:

2 lbs beef shanks
1 onion, peeled and quartered
2 carrots, peeled and sliced
2 celery stalks, sliced
1 bay leaf
5 cups beef broth
1 tsp salt
1/4 tsp black peppercorns
3 turnips, peeled
1 tbsp butter
1/4 cup heavy cream

Instructions:

In a large pot, place the beef shanks, onion, carrots, celery, bay leaf, beef broth, salt, and peppercorns. Bring to a boil, then reduce heat and let simmer for 2 hours.
Remove the shanks from the pot and set aside to cool. Strain the broth and discard the vegetables and bay leaf.
Return the broth to the pot and bring to a boil. Reduce heat to medium-low and cook for 30 minutes, until the broth is reduced by half.
Meanwhile, use a mandoline or vegetable peeler to slice the turnips into thin ribbons. In a separate pot, melt the butter over medium heat. Add the turnip ribbons and cook for 5-7 minutes, until tender. Use an immersion blender or food processor to puree the turnips until they resemble snow. Add the heavy cream to the turnip puree and stir well.
Once the shanks have cooled, shred the meat and discard any bones or fat.
To serve, place a handful of shredded shank meat in a bowl. Ladle the reduced broth over the meat. Top with a spoonful of turnip snow.

Verdict:

This pot-au-feu of shanks with turnip snow recipe is a comforting and warm dish perfect for colder weather. The beef shanks become tender and flavorful in the broth, while the turnip snow adds a lovely texture and creaminess to the dish. You can serve this with bread or crackers on the side.