braised beef shank with radishes and flaxseed relish
A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast's richness with acidity and texture. Get the recipe for The Ultimate Pot Roast ». Heami Lee

This funky flaxseed, herb, and vinegar relish complements the Braised Beef Shank with Roasted Radishes and Flaxseed Relish to balance out the pot roast’s richness with acidity and texture.

Yield: serves 4-6
Time: 2 hours


  • 14 cup flaxseed
  • 12 cup flat-leaf parsley leaves, thinly sliced
  • 2 tbsp. white wine vinegar
  • 6 scallions, green parts only, thinly sliced on the bias (1/3 cup)
  • Olive oil, for drizzling
  • Salt
  • Freshly ground black pepper


  1. Soak the flaxseeds in 1⁄3 cup water and set aside for at least 2 hours.
  2. In a medium bowl, combine the parsley, soaked flaxseeds, vinegar, and scallions. Drizzle the relish lightly with olive oil and season with salt and pepper to taste; stir well.