Pan-Seared Beef Shank with Creamy Mash & Roasted Veg

Step 1

Peel and cube potatoes into 1-inch pieces. Boil in salted water until fork-tender, about 12 minutes.

Step 2

While potatoes boil, pat beef shanks dry and season generously with salt, pepper, and thyme on both sides.

Step 3

Toss carrots and asparagus with olive oil, salt, and pepper on a sheet pan. Spread in a single layer.

Step 4

Heat olive oil in a 12-inch skillet over medium-high until shimmering. Sear beef shanks 2 minutes per side until deeply golden. Transfer to the sheet pan with vegetables.

Step 5

Add sliced shallot to the same skillet, sauté 90 seconds until fragrant. Pour in stock and scrape the browned bits from the bottom. Spoon this sauce over the beef on the sheet pan.

Step 6

Roast everything at 425°F for 8 minutes until the beef reaches 130°F (medium-rare) and vegetables are caramelized.

Step 7

Drain cooked potatoes. Mash with butter and milk until creamy. Season with salt and pepper to taste.

Step 8

Spoon mashed potatoes onto plates. Top with beef shank and arrange roasted vegetables alongside. Pour pan sauce over the meat.