Braised Beef Shank with Parsley Pecan Pesto

Pesto

1. In the container of a blender, add the parsley, garlic, pecans and salt.

2. Slowly drizzle the oil and turn the blender to the lowest speed. Gradually increase the speed and continue adding oil just until the ingredients are pulverized, but before it becomes a paste.

3. Stop the blender and stir in the cheese. Using a rubber spatula, remove the pesto to a bowl, cover and chill.

Beef and Sauce

1. Preheat the oven to 350ºF.

2. Sprinkle the beef shank with salt and pepper, making sure to coat all sides. In a large cast-iron Dutch oven with a heavy lid, add the shanks. Pour in the beer, red wine, chicken stock, and place all of the vegetables in the pot. Add 4 rosemary sprigs and the bay leaves. Place in the oven for 5 hours and turn the meat halfway through.

3. After 5 hours, remove the meat from the oven and drain off all the braising liquid into a saucepan. Wrap the meat in foil and keep warm.

4. Over high heat, bring the liquids to a boil and add the Port wine. Turn down the heat to a simmer and cook the liquids until it reduces by half. Taste the sauce and add salt and pepper if necessary.

5. Make a slurry by combining the cornstarch and water in a small bowl. Stir until dissolved and then add to the sauce. Turn the heat to high and let it come to a boil. Reduce to a simmer and stir until the sauce thickens to coat the back of a spoon. Add butter and stir until dissolved into the sauce. Remove from the heat and keep warm until serving.