Careme

Ingredients

• Bone In Center Cut Beef Shank 1 lb $5.99
• Spaghetti Squash 1 lb $1.49
• Fresh Large Hothouse Grown Premium Red Tomato 1 lb $2.69
• Organic Rainbow Chard 16 oz $3.49
• Carrots 1 lb $1.69
• Jumbo Yellow Onions 1 lb $1.49
• Garlic 1 ct $1.50
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 32 oz $1.79
• Parsley 1 ct $1.69
• Fresh Organic Lemon - Each 1 each $1.69

Instructions

1. Preheat the oven to 425°F. Heat a heavy pot or deep skillet with a lid over medium-high heat on the stove. Pat dry 1 lb Bone In Center Cut Beef Shank and season all over with salt and pepper.
2. Cut the 1 lb Spaghetti Squash in half lengthwise and scrape out the seeds. Rub lightly with oil, season with salt and pepper, and place cut-side down on a sheet pan. Roast for 30 to 35 minutes until the flesh shreds easily with a fork.
3. While the squash roasts, dice 1/2 lb Jumbo Yellow Onions, cut 1/2 lb Carrots into small diagonal slices, chop 1 lb Fresh Large Hothouse Grown Premium Red Tomato, strip the stems from the 16 oz Organic Rainbow Chard and slice the leaves into ribbons, mince 3 cloves from the 1 ct Garlic, and chop 2 tablespoons Parsley. Zest the 1 Fresh Organic Lemon - Each and cut it into wedges.
4. Sear the seasoned 1 lb Bone In Center Cut Beef Shank in the hot pot with a little oil, about 3 to 4 minutes per side, until deeply browned. Transfer briefly to a plate.
5. Lower the heat to medium. Add the diced 1/2 lb Jumbo Yellow Onions and sliced 1/2 lb Carrots to the same pot. Cook 5 minutes, scraping up browned bits, until the onions soften and the carrots begin to sweeten. Add the minced 3 cloves Garlic and cook 30 seconds more.
6. Add the chopped 1 lb Fresh Large Hothouse Grown Premium Red Tomato and cook 4 minutes until it collapses into a chunky sauce. Pour in 1 1/2 cups from the 32 oz Simple Truth Organic® Low Sodium Free Range Chicken Broth and return the 1 lb Bone In Center Cut Beef Shank to the pot. Cover and simmer gently for 25 to 30 minutes, turning once, until the beef is tender enough to pull into pieces.
7. Transfer the cooked 1 lb Bone In Center Cut Beef Shank to a board. Pull the meat from the bone and shred or chop into bite-size pieces. Return the beef to the pot and simmer uncovered 3 to 5 minutes so the broth thickens slightly into a ragout consistency.
8. Stir the sliced leaves from the 16 oz Organic Rainbow Chard into the beef ragout and cook 2 minutes until just wilted. Add half the chopped 2 tablespoons Parsley and a pinch of the lemon zest from the 1 Fresh Organic Lemon - Each to brighten the sauce.
9. Scrape the roasted 1 lb Spaghetti Squash into strands with a fork. Season lightly with salt, pepper, and a squeeze of lemon.
10. To plate, twirl the spaghetti squash into shallow bowls as a nest. Spoon the beef, tomato, carrot, and chard ragout over the center, letting some strands show around the edges like pasta. Finish with the remaining chopped Parsley, a little more lemon zest, and serve with lemon wedges on the side.
11. Pour Sangiovese if you want classic tomato-and-beef harmony, or Merlot for a softer, fruitier match that still supports the braise.