Ingredients

Serves 4

　　4 meaty cross-cut sections beef shanks (about 4 1/4 pounds total)

　　4 teaspoons Worcestershire sauce

　　1 pound carrots, cut into 2-inch julienne strips

　　2 tablespoons unsalted butter

　　1 tablespoon bottled horseradish, drained, or grated fresh horseradish to taste

　　2 teaspoons minced fresh parsley leaves

　　

Step 1

Preheat oven to 275°F.

　　

Step 2

In a heavy ovenproof kettle large enough to hold beef shanks in one layer arrange shanks and season with salt and pepper. Roast meat, covered tightly, in middle of oven 2 1/2 hours, or until tender. (Meat will give off juices as it cooks.)

　　

Step 3

Stir Worcestershire sauce into pan juices and cool meat, covered partially, basting it as it cools. Transfer meat with a slotted spoon to a platter and discard bones and gristle. Skim fat from pan juices. Return meat to pan juices and heat, covered partially, over moderate heat until just heated through.

　　

Step 4

In a steamer set over simmering water steam carrots, covered, 3 minutes, or until crisp-tender, and transfer to a bowl. Toss carrots with butter, horseradish, parsley, and salt and pepper to taste.

　　

Step 5

Divide carrots among 4 plates, mounding slightly, and arrange meat over them. Drizzle meat with pan juices.