French Dip Hot Pocket

Serves 1
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Directions

  1. 1Season the beef shanks with salt and pepper.
  2. 2Season the beef shanks with salt and pepper.
  3. 3Season the beef shanks with salt and pepper.
  4. 4Place the beef shanks in a pan with oil.
  5. 5Place the beef shanks in a pan with oil.
  6. 6Place the beef shanks in a pan with oil.
  7. 7Flip the beef shanks to cook both sides.
  8. 8Flip the beef shanks to cook both sides.
  9. 9Flip the beef shanks to cook both sides.
  10. 10Remove the beef shanks from the pan.
  11. 11Remove the beef shanks from the pan.
  12. 12Remove the beef shanks from the pan.
  13. 13Slice three onions.
  14. 14Slice three onions.
  15. 15Slice three onions.
  16. 16Add the sliced onions to the pan.
  17. 17Add the sliced onions to the pan.
  18. 18Add the sliced onions to the pan.
  19. 19Add thyme and garlic to the onions.
  20. 20Add thyme and garlic to the onions.
  21. 21Add thyme and garlic to the onions.
  22. 22Pour white wine into the pan.
  23. 23Pour white wine into the pan.
  24. 24Pour white wine into the pan.
  25. 25Pour beef broth into the pan with the beef shanks and onions.
  26. 26Pour beef broth into the pan with the beef shanks and onions.
  27. 27Pour beef broth into the pan with the beef shanks and onions.
  28. 28Place the pan in the oven at 300 degrees.
  29. 29Place the pan in the oven at 300 degrees.
  30. 30Place the pan in the oven at 300 degrees.
  31. 31Take the pan out of the oven.
  32. 32Take the pan out of the oven.
  33. 33Take the pan out of the oven.
  34. 34Shred the beef shanks.
  35. 35Shred the beef shanks.
  36. 36Shred the beef shanks.
  37. 37Strain the broth from the pan into a bowl.
  38. 38Strain the broth from the pan into a bowl.
  39. 39Strain the broth from the pan into a bowl.
  40. 40Place puff pastry on a baking sheet.
  41. 41Place puff pastry on a baking sheet.
  42. 42Place puff pastry on a baking sheet.
  43. 43Add shredded beef to the puff pastry.
  44. 44Add shredded beef to the puff pastry.
  45. 45Add shredded beef to the puff pastry.
  46. 46Add cooked onions to the puff pastry.
  47. 47Add cooked onions to the puff pastry.
  48. 48Add cooked onions to the puff pastry.
  49. 49Place provolone cheese on top of the beef and onions.
  50. 50Place provolone cheese on top of the beef and onions.
  51. 51Place provolone cheese on top of the beef and onions.
  52. 52Whisk an egg.
  53. 53Whisk an egg.
  54. 54Whisk an egg.
  55. 55Brush the edges of the puff pastry with egg.
  56. 56Brush the edges of the puff pastry with egg.
  57. 57Brush the edges of the puff pastry with egg.
  58. 58Fold the puff pastry over the filling and press the edges.
  59. 59Fold the puff pastry over the filling and press the edges.
  60. 60Fold the puff pastry over the filling and press the edges.
  61. 61Brush the top of the puff pastry with egg.
  62. 62Brush the top of the puff pastry with egg.
  63. 63Brush the top of the puff pastry with egg.
  64. 64Cut diagonal slits into the puff pastry.
  65. 65Cut diagonal slits into the puff pastry.
  66. 66Cut diagonal slits into the puff pastry.
  67. 67Bake the French dip hot pockets until golden brown.
  68. 68Bake the French dip hot pockets until golden brown.
  69. 69Bake the French dip hot pockets until golden brown.
  70. 70Serve the hot pockets with the strained broth for dipping.
  71. 71Serve the hot pockets with the strained broth for dipping.
  72. 72Serve the hot pockets with the strained broth for dipping.

Ingredients

  • 4 beef shanks
  • 4 beef shanks
  • 4 beef shanks
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • oil
  • oil
  • oil
  • 3 onions
  • 3 onions
  • 3 onions
  • thyme
  • thyme
  • thyme
  • garlic
  • garlic
  • garlic
  • white wine
  • white wine
  • white wine
  • beef broth
  • beef broth
  • beef broth
  • 1 puff pastry
  • 1 puff pastry
  • 1 puff pastry
  • provolone cheese
  • provolone cheese
  • provolone cheese
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

pantongsknifestrainerbowlbaking trayovenbrush