Serves 1
Directions
- 1Season the beef shanks with salt and pepper.
- 2Place the beef shanks in a pan with oil.
- 3Flip the beef shanks to cook both sides.
- 4Remove the beef shanks from the pan.
- 5Slice three onions.
- 6Add the sliced onions to the pan.
- 7Add thyme and garlic to the onions.
- 8Pour white wine into the pan.
- 9Pour beef broth into the pan with the beef shanks and onions.
- 10Place the pan in the oven at 300 degrees.
- 11Take the pan out of the oven.
- 12Shred the beef shanks.
- 13Strain the broth from the pan into a bowl.
- 14Place puff pastry on a baking sheet.
- 15Add shredded beef to the puff pastry.
- 16Add cooked onions to the puff pastry.
- 17Place provolone cheese on top of the beef and onions.
- 18Whisk an egg.
- 19Brush the edges of the puff pastry with egg.
- 20Fold the puff pastry over the filling and press the edges.
- 21Brush the top of the puff pastry with egg.
- 22Cut diagonal slits into the puff pastry.
- 23Bake the French dip hot pockets until golden brown.
- 24Serve the hot pockets with the strained broth for dipping.
Ingredients
- 4 beef shanks
- salt
- black pepper
- oil
- 3 onions
- thyme
- garlic
- white wine
- beef broth
- 1 puff pastry
- provolone cheese
- 1 egg
Equipment
pantongsknifestrainerbowlbaking trayovenbrush
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