Braised Fullblood Wagyu Beef Shank in Smoky Tomato Sauce with Ricotta Gnocchi

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Braised Fullblood Wagyu Beef Shank in Smoky Tomato Sauce with Ricotta Gnocchi. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Braised Fullblood Wagyu Beef Shank in Smoky Tomato Sauce with Ricotta Gnocchi is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Braised Fullblood Wagyu Beef Shank in Smoky Tomato Sauce with Ricotta Gnocchi estimated approx 90 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Braised Fullblood Wagyu Beef Shank in Smoky Tomato Sauce with Ricotta Gnocchi using 27 ingredients and 9 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Braised Fullblood Wagyu Beef Shank in Smoky Tomato Sauce with Ricotta Gnocchi:

1. 3 Double 8 Cattle Company Fullblood Wagyu Beef Shank
2. 16 OZ Pomi Brand Italian Tomatoes
3. 1/4 CUP Chipotle in Adobo (puréed in blender)
4. 1/2 CUP Sun-Dried Tomatoes (packed in oil)
5. 4 SPRIG Fresh Thyme
6. 3 Carrots (peeled and medium diced)
7. 3 STALK Celery (medium diced)
8. 1 Leek (medium diced)
9. 1 Large Yellow Onion (medium diced)
10. 8 Garlic Cloves (smashed)
11. 8 OZ Red Wine
12. 1 PT Beef Stock
13. 2 TSP Kosher Salt
14. 1 TSP Freshly Ground Black Pepper
15. Grapeseed Oil
16. Kosher Salt (to taste)
17. Freshly Ground Black Pepper (to taste)
18. 2 TSP Sherry Vinegar
19. Ricotta Gnocchi
20. 16 OZ Whole Milk Ricotta Cheese
21. 2 Eggs
22. 1 CUP Parmesan Cheese (shredded)
23. 1 1/2 CUP Flour
24. 1/2 CUP Unsalted Butter
25. 4 SPRIG Sage (leaves only)
26. 1 TSP Kosher Salt
27. Olive Oil

Instructions to make to make Braised Fullblood Wagyu Beef Shank in Smoky Tomato Sauce with Ricotta Gnocchi

1. PREPARING THE CROCK POT
   Heat a large stainless steel sauté pan over medium-high heat. Add in enough grapeseed oil to coat the bottom of the pan. Sprinkle the Fullblood Wagyu beef shanks with kosher salt and freshly ground black pepper. Once the oil is hot, sear off the beef shanks for 3 minutes per side or until they have deep caramelization. Once you’ve seared all three beef shanks on both sides, place them into the crock pot.
2. In the same pan you used to sear the beef shanks, sauté the diced carrots, celery, leeks, and yellow onions for 5 minutes. Add in the red wine, and reduce down for 5 minutes. Once almost all of the wine is reduced, add in the smashed garlic, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and beef stock. Heat for 5 minutes.Once heated, pour all of the contents (from the pan) over the Fullblood Wagyu beef shanks in the crock pot. Purée the chipotle in your blender.
3. Then, add the sun-dried tomatoes, Italian tomatoes, and puréed chipotle to the crock pot. Add in the sprigs of fresh thyme.Set the crock pot on low, and braise the Fullblood Wagyu beef shanks for 8 hours.
4. PREPARING THE SHREDDED BEEF AND SMOKY TOMATO SAUCE
   Once cooked, remove the Fullblood Wagyu beef shanks from the crock pot, and discard the bones. Using two forks, shred the beef.Also, discard the thyme sprigs. Transfer the braising liquid to a large stock pot. Reduce on medium heat, while stirring occasionally, until the liquid has thickened (usually takes about 20 minutes).
5. Let the sauce cool a bit. Using a stick blender or a blender, carefully blend the sauce until smooth. Add in the sherry vinegar, and season to taste with kosher salt and freshly ground black pepper. Add the shredded Fullblood Wagyu beef shanks to the blended sauce.
6. PREPARING THE RICOTTA GNOCCHI
   Bring a large pot of water to a boil. Add 3 tablespoons of salt to it. In a large bowl, whisk the eggs. Add in the ricotta cheese and shredded parmesan. Mix to combine. Add in the flour. The mixture will form a slightly sticky dough. Divide the dough into 2 portions, and roll out into 1-inch logs (on a floured surface). Cut the logs into 1-inch or bite-size pieces.
7. Using a fork dipped in flour, gently roll the fork over each gnocchi, leaving the indents from the fork in the dough. Once the gnocchi are all formed, boil them off in 2-3 batches. The water must be boiling. They will float to the top when they are done. Use a slotted spoon, transfer the gnocchi to a cookie sheet. Carefully and lightly coat them in olive oil. Heat a large stainless steel sauté pan on medium-high heat. Add in 2 tablespoons (1 ounce) of unsalted butter and 1 sprig of sage leaves.
8. Once the butter is melted and bubbling, add in enough gnocchi to just cover the bottom of the pan. Once the gnocchi start to brown, shake the pan and brown the other side. Working in batches, do the same thing until all the gnocchi are sautéed.
9. FINAL STEPS
   Place the ricotta gnocchi on a large platter.Top with the shredded Fullblood Wagyu beef in the smoky tomato sauce.Serve, and enjoy!

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