Braised Beef Shank French Dip Sandwich with Bone Marrow Horseradish Aoili

I can remember the first French Dip Sandwich I ever had. It was at this Birmingham joint called The Mill where I coincidentally won my first game of pool, played my first live music set, drank my first legal beer, and various other firsts. I will always love that place and THAT sandwich will forever be the basis for what a good French Dip should be.

Then I had the beef shank sandwich from Gotham Market’s Court Street Grocers. Mind Blown! Sadly, I got word a few weeks back that the sandwich has since been discontinued… Um, what?! 

So thus my predicament. Create a braised beef shank sandwich and bring it to the next level. Follow these steps and your will be rewarded handsomely. Your lover will kiss your cheek. Your friends will hail your presence. Your tax check will come early. Your parents will remember your birthday, and as an added bonus, they'll remember your age!

INGREDIENTS:
For the Aioli:
2 cloves raw garlic
1/8 tsp kosher salt
2 cloves reserved garlic from the braise
1.5 tsp lemon juice
1 tsp dijon mustard
2 egg yolks
bone marrow from 2 braised beef shanks
1 cup virgin olive oil
¼ cup grated horseradish or to taste
¼  tsp fresh minced rosemary
½  tsp fresh minced thyme
1 - 2 tbsp minced chives
3 tsp warm water

For the Braised Beef Shanks:
2 tbsp kosher salt
1 tbsp pepper
1.5 tbsp vegetable oil
1 carrot coarsely chopped (½ inch chop)
2 ribs celery coarsely chopped
1 medium onion coarsely chopped
6 whole cloves garlic, deskinned
2 cups full bodied red wine
1 tbsp flour
2 cups very good chicken stock (preferably homemade or from a butcher)
1 small bunch of fresh thyme & 1 sprig fresh rosemary tied into a bouquet garni
1 large French bread baguette
many provolone cheeses

For the Aioli:
Deskin the garlic and roughly chop. Sprinkle with coarse salt and using the side of a chef’s knife, smash and rub the garlic into a paste consistency. Add the paste to a large mixing bowl set on top of a ring made from a dish towel. Smash the braised garlic and add to the bowl. Add the lemon juice and while whisking, add in the dijon mustard, egg yolks, and bone marrow.

Next, in a fine stream, slowly add in the olive oil while whisking continuously. Continue to add and whisk until all of the oil is incorporated and has emulsified to a thick texture. Lastly, add in the grated horseradish to your liking along with the fresh herbs. Taste and add salt to taste. If the mixture is too thick, you can whisk in the water a teaspoon at a time to thin out the aoili. Cover and place into the fridge for a minimum of 2 hours.

For the Braised Beef Shanks:
Preheat the oven to 325F. Season the beef shanks liberally with salt and pepper. Sear them to a golden brown crust on both sides in a heavy skillet over high heat with the vegetable oil. Place the meat into a dutch oven in a single layer (or similar oven safe braising pot with a tight fitting lid).

In the same skillet, add the carrots, celery, onion, cloves of garlic, and pinch of salt. Sweat until translucent. Add the red wine and deglaze. Bring to the boil and reduce until almost all of the wine has evaporated. Stir in the flour and cook for 3 minutes stirring constantly. Add in the chicken stock and bring to the boil. Taste for salt & pepper levels and adjust. Place the bouquet garni on top of the meat  Pour the braising liquid over the meat adding more chicken stock if necessary. The liquid level should reach at least 3/4’s of the way to the top of the shanks. Cover, place in the oven, and braise for 3 hours.

After 3 hours, the meat should be very tender. Carefully remove the bones and reserve the marrow. Next remove the meat and set aside to cool. Remove the cloves of garlic and reserve for the aioli. Strain the braising liquid separating the bouquet garni and vegetables from the liquid. Return the liquid to a small pot and bring to the boil. Once to the boil, position the pot so that half of it is off the burner. The fat will collect on one side. Skim the fat and reduce the heat to low. Taste for salt levels. If too salty, consider adding water, however, this is a dipping liquid.

Once the shanks have cooled slightly, shred them with two forks. Removed unwanted fat and connective tissue. Spoon over about a ½ cup of the jus dipping liquid and reserve the meat.

Preheat the oven to 375.

Cut a French bread baguette to 8 inches. Cut in half lengthwise. Lightly wet your hands with water and moisten the crust side. Place each slice crust side down. Top one side with the shredded beef shank. Top the meat with slices of provolone. Spread the aoili on the other slice. Place into the oven and toast until the cheese is melted and the edges are crispy.