Braised Beef Ravioli #SundaySupper
Author: www.familyfoodierecipes.com
Prep time: 45 mins
Cook time: 5 hours
Total time: 5 hours 45 mins
Ingredients
  • 3 pounds beef shank or beef oxtail
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoon truffle salt, sea salt can be substituted if you would prefer
  • fresh ground pepper to taste
  • 5 bay leaves
  • 4 tablespoons olive oil
  • 4 celery sticks, diced
  • 4 carrots, diced
  • 4 small white onions, peeled and left whole
  • 2 portabella mushrooms, sliced ¼ inch thick
  • 1 sprig fresh rosemary, or ¼ teaspoon dry
  • 1 sprig fresh oregano, or ¼ teaspoon dry
  • 1 teaspoon truffle salt
  • 2 cups beef broth
  • 1 cup red wine, I used Gallo Family Pinot Noir
  • 1 16 ounce box of flat lasagna
  • Manchego or Parmesan cheese shavings
  • Fresh oregano or parsley for garnish if desired
Instructions
  1. Preheat oven to 300º F.
  2. Season the beef with the garlic powder, paprika, salt and pepper.
  3. Rub until the all the shanks are seasoned evenly.
  4. Place the shanks in a large roaster and place the bay leaves on top.
  5. Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
  6. Preheat oven to 300º.
  7. Heat a large skillet on high and add the olive oil.
  8. Quickly sear the outside of the beef on all sides to form a crust. Approximately 1 minute on each side. Remove from heat immediately.
  9. Place the celery, carrots, onions, mushrooms in a large roaster.
  10. Season with the rosemary, oregano and truffle salt.
  11. Place the beef shanks or oxtail over the vegetables.
  12. Pour the wine and stock over the beef and vegetables.
  13. Cover roaster with aluminum foil and bake for 4 to 5 hours until the beef is falling off the bone and easy to shred.
  14. Remove veggies from the roaster and shred the beef in the delicious juice at the bottom of the roaster. Make sure to remove the bones and save the bone marrow if desired.
  15. Cook lasagna according to package directions and rinse in cold water.
  16. Place the lasagna noodle on a plate and fill half with the beef mixture. Fold the other half over the beef so that it forms an open ravioli.
  17. If you are making this dish casserole style, assemble the noodles in a large 9x11 pyrex dish by layering lasagna noodle and beef mixture. Use the juices from the roaster in between each layer. Use three layers of pasta and 2 of the beef filling.
  18. Prepare the day before and place in a 300º oven for ½ hour right before you are ready to serve.
  19. Cut in 2 inch squares and place on a plate to serve guests.
  20. Garnish with manchego or parmesan shavings and fresh oregano or parsley.
  21. Serve mushrooms with veggies on the side.
Recipe by Family Foodie at https://familyfoodierecipes.com/braised-beef-ravioli/