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Red Wine-Braised Beef Shanks With Mushrooms And Basil-Mashed Potatoes Recipe

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Ingredients for 4 servings

Basil mashed potatoes, recipe follows

2/3 cup sour cream

2 1/2 cups dry red wine

8 sprigs thyme

8 cloves garlic, minced, or 2 tablespoons minced garlic

Freshly ground black pepper

2 tablespoons olive oil

4 (1-inch thick) "soup cut" beef shanks, about 3 pounds total

1 (15-ounce) can crushed tomatoes

1/2 cup chopped basil

1 large leek, greens removed, cleaned and sliced into 1/2-inch pieces

2 large carrots, finely chopped

1 tablespoon dried leaf oregano

1/4 teaspoon crushed red pepper

2 cups beef stock

2 large onions, finely chopped

1/4 teaspoon freshly ground black pepper

Sauteed fennel and Leeks, recipe follows

1 1/2 teaspoons salt

3 tablespoons tomato paste

3 tablespoons vegetable oil

4 tablespoons butter

1 1/2 teaspoon salt

1 tablespoon cayenne pepper

1/2 cup milk

1/4 cup chopped basil

1 bulb fennel, top removed, cored and sliced thinly

1 tablespoon Essence, recipe follows

2 sprigs rosemary

2 1/2 tablespoons paprika

salt

1 teaspoon lemon zest

1 tablespoon black pepper

2 tablespoons garlic powder

2 1/2 pounds baking potatoes, peeled and cut into 1-inch cubes

2 ribs celery, finely chopped

1/2 pound button mushrooms, stems trimmed

1/4 cup chopped parsley

2 tablespoons salt

1 tablespoon dried thyme

3 bay leaves

1 tablespoon onion powder

1 tablespoon butter

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