BRAISED BEEF SHANKS
This budget-friendly take on osso buco replaces the traditional veal shank with beef.
Provided by Dawn Myers
Categories Main
Time 2h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a dutch oven, heat the olive oil over medium high heat. Liberally salt and pepper the shanks. Brown in batches in the dutch oven, about 3 minutes a side. Remove and set aside.
- Turn the heat to medium. Add the onions, carrots, celery and mushrooms. Sweat the vegetables until wilted, stirring the bottom of the pan to loosen any brown bits.
- Add the tomato paste and rosemary, thyme, and bay leaf to the vegetables. Cook until fragrant, about 2 minutes.
- Add the red wine, cook and stir for about 2 minutes.
- Add the chicken stock. Bring to a boil. Cover and bake for 1½ hours.
- If you are using enamel cast iron, the lid should be heavy and tight enough to maintain moisture throughout cooking. If not, you may need to check the dish occasionally to make sure you have adequate liquid.
- minutes before the end of the cook time, add the beans and stir to make sure they are submerged. Check salt and pepper levels prior to serving and adjust as needed.
BEEF SHANKS WITH BEANS RECIPE - (3.7/5)
Provided by jeaklor
Number Of Ingredients 8
Steps:
- In slow cooker stir together all ingredients except carrots and navy beans. Cook on high for 4 to 6 hours, low for 10 to 12 hours or until beef Is fork tender. Just before serving, stir in carrots and beans. Cover; continue cooking. stirring occasionally, until beans are heated through (6 to 8 minutes). If desired, remove meat from bones; discard bones. Return meat to bean mixture. To serve, ladle into bowls. 6 servings. Note: 1/4 teaspoon dried crushed rosemary can be substituted for 1 teaspoon chopped fresh rosemary.
BRAISED BEEF SHANKS
Steps:
- Preheat the oil to 350 degrees F in the fryer.
- In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
GARLICKY BRAISED BEEF SHANKS
Provided by Trisha Yearwood
Categories main-dish
Time 3h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
- Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.
MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP
Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!
Provided by Micki McKinzie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
- Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g
BRAISED BEEF SHANKS
This is a variation on a classical osso bucco preparation, using beef instead of veal. Inspired by a recipe in Judith Jones' "The Pleasures of Cooking For One." Risotto would be a reasonably traditional accompaniment.
Provided by DrGaellon
Categories < 4 Hours
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides.
- Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic. Saute briefly, until onions and leeks start to go limp. Add pepper, wine and broth. Scrape bottom of pot to dissolve any accumulated fond. Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Braise in oven 2 hours.
- Combine grated lemon zest, minced parsley and minced garlic.
- Serve beef topped with gremolata. Vegetables may be served alongside or discarded, as you like.
Nutrition Facts : Calories 778.8, Fat 40.7, SaturatedFat 14, Cholesterol 181.6, Sodium 368.3, Carbohydrate 16.5, Fiber 2.5, Sugar 5.5, Protein 72.7
SOUTHWEST BEEF SHANKS & BLACK BEANS
Another one who's history is lost, but I remember, it is good. Like most soups, stews, and chili this is better if made the day before and reheated to serve. It does freeze well for quick meals later.
Provided by Pierre Dance
Categories Black Beans
Time 9h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In hot weather move the crock pot out to the shade of the patio table.
- Put everything through the Chipotle Chilie into crock pot, mix well.
- Work Beef Shanks down under the beans.
- Cover and cook on low heat for 9-10 hours.
- Remove Beef Shanks to a cooling rack.
- Skim fat from stew.
- Raise heat to high.
- Stir in Masa Harina, mix well.
- Add Hominy.
- Stir well.
- Trim meat from bones.
- cut into bite size pieces.
- Return to pot.
- Cook 20 minutes more.
- Let cool and chill overnight. Reheat to serve or may be frozen for later.
- Stir a bit of Key Lime zest & juice into each bowl just before serving.
Nutrition Facts : Calories 666.1, Fat 24.6, SaturatedFat 8.9, Cholesterol 100, Sodium 916.4, Carbohydrate 55.3, Fiber 12.9, Sugar 10.7, Protein 58.3
BRAISED BEEF SHANK WITH WINE AND TARRAGON
Was at the grocery store and beef shanks were on sale, brought it home and this was the result.
Provided by zuklaak
Categories Main Dish Recipes
Time 5h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
- Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
- Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 12.9 g, Cholesterol 79.4 mg, Fat 21.8 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 449.1 mg, Sugar 6.3 g
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