- For the braise:
- 2 tablespoons allspice, ground
- 2 tablespoons freshly ground black pepper
- 2 teaspoons cinnamon
- 2 teaspoons clove, ground
- 2 teaspoons ginger
- Salt to taste
- ¼ cup olive oil
- 3 pounds beef shank
- 2 cups red wine
- 1 carrot, roughly chopped
- 1 onion, quartered
- 2 ribs celery, roughly chopped
- 6 cloves garlic
- 5 bay leaves
- 2 quarts beef stock
- For the pies:
- ¼ pound unsalted butter
- 2 cups carrot, sliced
- 2 cups onion, sliced
- 2 cups celery, sliced
- Salt and freshly ground black pepper to taste
- 1½ cups all-purpose flour
- 1 cup parsley, chopped
- 1 batch savory pie dough or frozen pre-made pie dough, thawed unsalted butter for greasing
- 6 ounces bone marrow
To make the braise:
Three days before serving, mix the allspice, pepper, cinnamon, clove and ginger together. Season with salt and let sit.
Heat the oil in a large pot or Dutch oven over high heat. Season the shanks with the spice mixture and sear until golden brown on all sides. Deglaze with the wine and reduce by 50%. Add the carrot, onion, celery, garlic and bay leaves and cover with beef stock. If there is not enough stock to fill the pot 80% of the way, top off with water. Bring the mixture to a boil, then reduce to a simmer (or place the pot in a 325°F oven). Cover and cook until the meat is tender, about 3 hours. Remove from the heat and let cool. Refrigerate overnight.
Remove from the refrigerator and skim off the fat that has solidified atop the mixture. If the braising liquid has gelatinized, warm the dish over medium-low heat until it liquefies. Remove the beef from the mixture, shred and reserve. Dispose of the bones and vegetables then strain the mixture into a bowl and reserve.
For the pies:
Melt the butter in a large pot over medium heat. Add the carrots, onion and celery, season with salt and pepper and sauté until soft and tender, about 6 minutes. Reduce the heat to medium-low and stir in the shredded beef and flour until all of the ingredients are completely incorporated. Cook, stirring occasionally, until the flour takes on a blond color. Slowly stir in enough of the reserved braising liquid to cover the mixture. Cook, stirring, until all of the ingredients are completely incorporated and a homogenous mixture is achieved. Add the parsley, reason if necessary and transfer the mixture to an airtight container. Refrigerate overnight.
Roll out the pie dough to an even ¼-inch thickness. Use a 3-inch ring mold to cut out 12 dough rounds. Grease 6 deep 3-inch wide ramekins with butter. Lay dough round into the base of each ramekin. Ladle 6 ounces of filling into each ramekin and top with 1 ounce each of bone marrow. Place a dough round atop each pot pie, sealing them over the sides of the ramekin. Use the tip of a paring knife to cut slits in the top of each pie. Refrigerate for at least 30 minutes.
Preheat oven to 400°F. Arrange the ramekins on a sheet pan and place in the oven. Bake until the dough is golden brown, 35 to 40 minutes. Remove from the oven and let stand for 5 minutes. Serve immediately. Serves 6.
Beverage pairing suggestions:
“The two pairings that make the most sense to me are Anchor Steam because it has a historical relationship in that it was brewed in San Francisco at that time and goes great with the pie, and white Burgundy, which also goes very well,” says Espinas. “Right now, we’re serving a 2004 Vincent Girardin that has acidity perfect for cutting through rich flavors but enough backbone not to be overwhelmed.”