Beef Shank with Mushrooms and Cranberry Sauce

Ingredients

• 1  bay leaves 
• 16 ounce beef shanks bone-in
• 2 cups beef stock low-sodium
• 0.5 tablespoon butter 
• 1  carrots sliced
• 2  celery stalks sliced
• 2 cups cranberries 
• 0.3 cup cranberries dried
• 1  garlic clove smashed
• 0.3 pound mushrooms wild
• 0.5 cup cooking oil 
• 1  onion chopped
• 1 tablespoon parsley chopped
• 2 servings polenta 
• 2 servings salt and pepper to taste
• 1 tablespoon shallots minced
• 2 sprigs thyme leaves 
• 4 sprigs thyme leaves 

Equipment

• frying pan
• oven
• pot

Directions

1. Preheat oven to 35
2. Season beef shanks with salt and pepper. In skillet, heat oil until smoking. Brown shanks on both sides; discard oil. Over medium heat in oiled skillet, saut (10 minutes) 4 sprigs thyme, bay leaf, smashed garlic clove, sliced carrot, chopped onion, sliced celery, and 2 cups cranberries.
3. Add beef stock; boil, simmer, and skim.
4. Place shanks and liquid in lidded pot; boil.
5. Bake (2 hours); remove shanks. In saut pan, melt butter.
6. Add 2 sprigs thyme and minced shallot; saut over medium heat (2 minutes).
7. Add dried cranberries and wild mushrooms. Saut (6 minutes); stir. Strain liquid into pan with mushrooms and dried berries. Simmer (4 minutes), turn off heat, and add chopped parsley. Pair with polenta.