Poblano Cumin Lime Beef Shank Braise

Ingredients

• 2½ lbBeef Shank
• 2 cupsVegetable Broth
• 1 onionYellow Onion
• 4 clovesGarlic
• 2 tbspOlive Oil
• 8 ozCelery Root
• 10 ozPoblano Pepper
• 1 tspCumin
• ¼ cupLime Juice
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 325°F (163°C). Chop the Yellow Onion, mince the Garlic, prepare the Celery Root, and prepare the Poblano Pepper, Cumin, Lime Juice.
2. Keep the raw Beef Shank and raw juices away from ready-to-eat foods, utensils, and surfaces. Season the Beef Shank with the Table Salt and Black Pepper, heat the Olive Oil in a Dutch oven, and brown the cut on all sides.
3. Add the Yellow Onion, Garlic, Celery Root, Poblano Pepper, Cumin, Lime Juice, and Vegetable Broth. Cover and braise in the oven for about 210 minutes until fork-tender and the Beef Shank reaches at least 145°F (62.8°C).
4. Transfer the Beef Shank to a clean platter and rest it for at least 3 minutes before slicing or serving with the braising vegetables and sauce.