Braised Beef Shanks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)



Osso Bucco (Braised Beef Shanks Recipe) image

Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.

Provided by Karlynn Johnston

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

2-3 pounds beef shanks (cut into 3-4 inch pieces)
1/4 cup butter
2 tablespoons minced garlic
1/2 large white onion (sliced into rings)
2 medium carrots (chopped)
1/2 cup dry white wine
one 540 millilitres can diced tomatoes
1/2 cup beef stock
salt and pepper to taste

Steps:

  • If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
  • Melt the butter in a large oven safe braising pan over medium to medium-high heat.
  • Fry the beef shanks in the butter until browned on the outside.
  • Remove the beef shanks to a plate, and keep warm.
  • Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
  • Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
  • Return the beef to the pan, making sure the shanks are submerged in the sauce.
  • The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
  • For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.

BRAISED BEEF SHANKS



Braised Beef Shanks image

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

1 lb beef shank (2 slices, each about 1 1/2-inch thick)
kosher salt
1 tablespoon olive oil
1 small onion, diced
1 medium carrot, diced
1 small leek, sliced fine (white part only)
1 garlic clove, minced
ground black pepper
1/2 cup white wine or 1/2 cup dry vermouth
1/2 cup chicken broth or 1/2 cup beef broth
1 sprig rosemary
1 lemon, zest of, grated
1/4 cup Italian parsley, minced
2 garlic cloves, minced

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

GARLICKY BRAISED BEEF SHANKS



Garlicky Braised Beef Shanks image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 12

4 pounds beef shanks
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tablespoons tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
10 cloves garlic, thinly sliced
1 sprig fresh rosemary
4 cups beef stock

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.

BRAISED BEEF SHANK WITH WINE AND TARRAGON



Braised Beef Shank with Wine and Tarragon image

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

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

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

GARLIC-BRAISED BEEF SHANKS



Garlic-Braised Beef Shanks image

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

Categories     Beef     Garlic     Vegetable     Braise     Dinner     Meat     Beef Shank     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

6 (1 1/2-inch-thick) beef shanks (6 pounds)
1 tablespoon salt
1 teaspoon black pepper
2/3 cup all-purpose flour
1 1/2 to 2 tablespoons extra-virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fluid ounces)
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
2 (4-inch-long) strips fresh lemon zest
8 fresh thyme sprigs
2 Turkish bay leaves or 1 California
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice, or to taste
Garnish: celery leaves
Special Equipment
parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
  • Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
  • Preheat oven to 350°F (leave rack in middle position).
  • Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.

GARLIC-BRAISED BEEF SHANKS



Garlic-Braised Beef Shanks image

This is a gorgeous dinner for fall and winter. The slow simmering creates a silky gravy perfect for serving with potatoes. Times do not include chilling.

Provided by Annacia

Categories     Meat

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 16

6 beef shanks (1 1/2-inch-thick, 6 lbs)
1 tablespoon salt
1 teaspoon black pepper
2/3 cup all-purpose flour
1 1/2-2 tablespoons extra virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fl oz)
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
2 slices fresh lemon zest (4-inch-long)
8 fresh thyme sprigs
2 turkish bay leaves (or 1 California)
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice (to taste)
parchment paper
celery leaves

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry and rub all over with salt and pepper.
  • Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
  • Transfer shanks to a large roasting pan.
  • Add broth and water to skillet and bring to a boil, scraping up brown bits.
  • Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours.
  • Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
  • Preheat oven to 350°F (leave rack in middle position).
  • Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour.
  • Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered.
  • If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate.
  • Add lemon juice and salt and pepper to taste.
  • Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
  • Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days.

OSSO BUCCO-STYLE BEEF SHANK



Osso Bucco-Style Beef Shank image

Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.

Provided by Julie Couture

Categories     100+ Everyday Cooking Recipes

Time 2h

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 pound beef shank
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
water
1 tablespoon lemon zest
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
  • Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 32.7 g, Cholesterol 79.2 mg, Fat 28.9 g, Fiber 7.4 g, Protein 36.8 g, SaturatedFat 7.7 g, Sodium 1931.1 mg, Sugar 18.1 g

PRESSURE-COOKER WINE-BRAISED BEEF SHANKS



Pressure-Cooker Wine-Braised Beef Shanks image

I adapted this from a slow-cooker recipe to one that takes about 2 hours start to finish, using a pressure cooker. Served over egg noodles or rice, it reminds me of Grandma's house. -Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

3 beef shanks (14 ounces each)
1 teaspoon salt
1 teaspoon canola oil
1 small onion, chopped
1 medium carrot, chopped
1 medium green pepper, chopped
1 cup dry red wine or beef broth
1 cup beef broth
1 lemon slice
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon., Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 592mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

More about "braised beef shanks recipes"

BRAISED BEEF SHANK RECIPE - BEEF RECIPES - LGCM
braised-beef-shank-recipe-beef-recipes-lgcm image
2022-04-12 Once the beef is browned, remove from the Dutch oven and set aside. Lower the heat to medium heat, and add the onion, celery, carrot, and garlic. Stir to combine, coating the vegetables with the oil and beef …
From lakegenevacountrymeats.com
Servings 4
Estimated Reading Time 2 mins
Category Dinner Recipes


OVEN BRAISED BEEF SHANKS - CLASSIC-RECIPES
oven-braised-beef-shanks-classic image
2019-02-25 Put the 1/4 cup of flour in a wide shallow bowl or sturdy food storage bag; add the salt and pepper. Dredge or shake the beef shanks in the flour to coat thoroughly. Heat 2 tablespoons of the vegetable oil in a large Dutch oven …
From classic-recipes.com


CHINESE BRAISED BEEF SHANK - THE WOKS OF LIFE
chinese-braised-beef-shank-the-woks-of-life image
2013-08-08 Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat. Put the boiled beef shanks in a small, deep saucepan over …
From thewoksoflife.com


CHINESE SPICED BRAISED BEEF SHANK - THE WOKS OF LIFE
chinese-spiced-braised-beef-shank-the-woks-of-life image
2017-05-16 Next, cut your beef shank into cross sections—2 to 3 equal pieces about 5-6” long. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of …
From thewoksoflife.com


EASY BRAISED BEEF SHANK (CARNIVORE FRIENDLY) - PRIMAL …
easy-braised-beef-shank-carnivore-friendly-primal image
2019-09-06 Follow steps 1-2 then after the broth is at a simmer, put the lid on and transfer to the oven to bake for 2 hours. Crockpot option Place meat in the bottom of a slow-cooker, pour broth over and season with salt. Cover with the …
From primaledgehealth.com


RED-WINE-BRAISED BEEF SHANKS RECIPE - MICHAEL MINA
red-wine-braised-beef-shanks-recipe-michael-mina image
Step 2. Preheat the oven to 300°. Remove the shanks from the marinade and pat dry. Strain the marinade into a bowl, reserving the vegetables and marinating liquid. Step 3. In each of 2 large ...
From foodandwine.com


BRAISED BEEF SHANKS RECIPE - FOOD FANATIC
braised-beef-shanks-recipe-food-fanatic image
2014-02-17 Heat the oil in a large, heavy-bottomed braising pan over medium-high heat. Season the beef shanks with salt and pepper. Sear the beef shanks, cooking for about 7 minutes on each side until a dark brown crust forms. …
From foodfanatic.com


BRAISED BEEF SHANKS RECIPE BY DAWN MYERS - HONEST …
braised-beef-shanks-recipe-by-dawn-myers-honest image
2013-10-11 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. …
From honestcooking.com


BRAISED BEEF SHANK WITH GARLIC AND TOMATOES - SMART …
braised-beef-shank-with-garlic-and-tomatoes-smart image
2017-12-04 Place the seared shank into a stockpot. Add the onions, garlic, stock, and the crushed tomatoes. Add all the spices and then place in an oven and cook for several hours at 300 degrees. The longer you cook it the more …
From smartpennypincher.com


BEER BRAISED BEEF SHANKS - NOURISHED BY NATURE
beer-braised-beef-shanks-nourished-by-nature image
2018-10-30 Remove the shanks and place on a platter. Caramelize the onions, carrots and celery in the Dutch oven and when the onions are translucent, add the dark beer and the balsamic vinegar. Bring to a boil and add the shanks …
From nourishedbynature.us


BRAISED BEEF SHANK RECIPE | YUMMY.PH
braised-beef-shank-recipe-yummyph image
2017-07-05 How to cook Braised Beef Shank. Preheat oven to 300ºF. Combine plums or prunes and rosemary in a small bowl. Spread mixture on one side of beef, roll tightly into a log, and secure with kitchen twine. Heat a heavy …
From yummy.ph


BEER-BRAISED BEEF SHANK PAPPARDELLE - ONTARIO BEEF
beer-braised-beef-shank-pappardelle-ontario-beef image
Add tomatoes, beer, beef stock, bay leaves and Italian seasoning; stir. Return shanks to pot, increase heat to medium-high; bring mixture to a boil for 10 minutes, stirring occasionally. Cover and transfer pot to preheated oven; cook …
From ontbeef.ca


BEER BRAISED BEEF SHANK WITH GARLIC GRITS - UNCLE JERRY'S …
beer-braised-beef-shank-with-garlic-grits-uncle-jerrys image
For the Beef: Preheat oven to 375-degrees. Heat olive oil in a large pan over medium high heat. Season beef shanks well on both sides with salt and pepper. Place meat in hot pan and brown well on both sides. Transfer beef to a …
From unclejerryskitchen.com


BRAISED BEEF SHANK – INSTANT POT RECIPES
braised-beef-shank-instant-pot image
Close the lid, and turn the pressure valve to the "Sealing" position. Press the [Pressure Cook] button and set to 35 minutes of cooking time. When it is done, wait another 10 minutes. Slowly release the pressure then open the lid. Take …
From recipes.instantpot.com


10 BEST SLOW COOKER BEEF SHANKS RECIPES | YUMMLY
10-best-slow-cooker-beef-shanks-recipes-yummly image
2022-06-15 onions, crushed garlic, beef shank, diced tomatoes, golden mushroom soup and 2 more Slow Cooker Beef Shanks with Garlic and Herbs Delicious Obsessions sweet onion, large garlic cloves, freshly ground black …
From yummly.com


BRAISED BEEF SHANKS WITH MUSHROOMS AND OLIVES - BETTER HOMES
Step 3. Cover and bake 2 to 3 hours, or until beef is tender, adding mushrooms the last 20 minutes of cooking time. Meanwhile prepare Fresh Herb Topper. Step 4. Remove beef shanks to a serving platter. Strain vegetables from cooking liquid. Stir olives into vegetables and spoon over beef shanks. Skim fat from cooking liquid and drizzle over ...
From bhg.com


CHINESE BRAISED BEEF SHANK RECIPE - LORIN CHEUNG
2021-11-16 Instructions. Salt your pieces of beef shank and let them sit at room temperature for 30 minutes. Preheat a cast iron skillet or pan on medium-high heat. Add avocado oil to the pan and let the oil preheat for about 30 seconds. Add beef shanks to the pan brown for two minutes.
From lorincheung.com


OSSO BUCCO BEEF - ITALIAN BRAISED BEEF SHANKS - RECIPE WINNERS
preheat oven to 175c (345f) add the wine sauce ingredients, red wine, stock, thyme, tomato paste, diced tomatoes, lemon rind, salt and pepper to the frying pan. stir to release the caramelised bits on the base of the pan. pour the wine sauce from the frying pan over the meat and vegetables.
From recipewinners.com


BRAISED BEEF SHANKS RECIPE RECIPE | HOUSE & GARDEN
2021-12-03 2 large bay leaves. About 2 tsp ground cinnamon. About 1 tsp ground cardamom. 8 large cloves garlic. 4 medium red onions, cut into quarters. 4 large carrots, thickly sliced. 1 bottle full-bodied red wine. 1 3⁄4 pounds (800 g) canned whole peeled tomatoes, chopped. 1 small bunch fresh thyme.
From houseandgarden.co.uk


BRAISED BEEF SHANK - READER'S DIGEST CANADA
In a stewing pot, brown the meat in the butter on all sides. Add the bouquet garni, leeks, stock and salt. Add water to cover. Bring to a boil, cover and simmer for 3 hours. Add boiling water during the cooking time, if necessary, to keep the meat covered. Add the vegetables, return to the boil, cover and simmer another 30 minutes.
From readersdigest.ca


RED WINE-BRAISED BEEF SHANKS RECIPE - SERIOUS EATS
2019-02-05 Ingredients. 6 beef hindquarter shanks (about 1 1/2 inches thick and 1 pound each) Kosher salt and freshly ground black pepper. 4 tablespoons extra-virgin olive oil. 2 large yellow onions, diced. 6 medium carrots, diced. 12 medium cloves garlic, minced. 6 cups dry red wine.
From seriouseats.com


RED-WINE-BRAISED BEEF SHANKS RECIPE | MYRECIPES
Step 2. Preheat the oven to 300°. Remove the shanks from the marinade and pat dry. Strain the marinade into a bowl, reserving the vegetables and marinating liquid. Step 3. In each of 2 large skillets, heat 1 tablespoon of the oil until shimmering. Season the shanks with salt and pepper and add 4 to each skillet.
From myrecipes.com


BRAISED AMERICAN LAMB SHANKS - SUPERIOR FARMS
2022-06-21 Directions. 1 Preheat oven to 325˚F.. 2 On a cutting board, generously season the lamb shanks with salt and pepper on all sides.. 3 Heat the oil in a large pot over medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown on each side, about 4 minutes. 4 Transfer the lamb shanks to a plate.. 5 Add the onions, and …
From superiorfarms.com


BRAISED BEEF SHANKS | EMERILS.COM
Preheat a deep fryer. Place the parsnips in the fryer and fry until golden, 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. Serve the shanks over mashed potatoes and spoon some of the gravy over the top.
From emerils.com


CHINESE BRAISED BEEF SHANK - CHINA SICHUAN FOOD
2017-05-30 Soak all the spices with around ½ cup of boiling hot water for around 10 minutes. Drain and wrap all of them in a clean glaze bag and seal with cotton lines. Add beef shank in a cast iron pot; add leek onion, spring onion, shallots and sugar. Pour in soy sauce and enough beef stock to cover.
From chinasichuanfood.com


BRAISED BEEF IN DUTCH OVEN - THERESCIPES.INFO
Dutch Oven-Braised Beef and Summer Vegetables Recipe great www.myrecipes.com. Put a 4- to 6-qt. cast-iron camp dutch oven in place, add butter, and melt. Add beef; cook until browned on underside, 10 minutes.Turn meat over, add 2 cups broth, cover, and arrange coals on top of pot.
From therecipes.info


CHINESE BRAISED BEEF SHANK (酱牛肉, JIANG NIU ROU)
2022-01-05 Turn to low heat, then cook at high pressure for 35 minutes (*Footnote 1). Once done, release the pressure naturally by letting the pot sit for 20 minutes. To cook on stovetop: add the soybean sauce mixture and the rest of the braising ingredients to the pot. Cook over medium-high heat until it reaches a simmer.
From omnivorescookbook.com


TAIWANESE BRAISED BEEF SHANK (EASY!) - TIFFY COOKS
2021-10-12 Taiwanese Beef Noodle: One of our favorite ways to enjoy Taiwanese Braised Beef Shank is with noodles. Add around ¼ cup of braised beef broth in a bowl, add one serving of cooked noodles and mix well. Top the noodle with sliced beef, chopped green onion and cilantro, sliced cucumbers, and sesame seeds.
From tiffycooks.com


ITALIAN BRAISED BEEF SHANKS RECIPE ⋆ TWO LUCKY SPOONS
2018-01-10 Preheat your oven to 250 degrees. Sprinkle both sides of your beef shanks with salt and pepper and set aside. Heat a large Dutch oven over medium high heat. Sear the beef shanks on both sides and then remove to a plate. Reduce the heat to medium and add the bacon and butter to the hot pan.
From twoluckyspoons.com


BRAISED BEEF SHANKS RECIPE | COOKING CHANNEL
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.
From cookingchanneltv.com


10 BEST BEEF SHANK MEAT RECIPES | YUMMLY
2022-06-14 whole peppercorn, beef cube, large potato, beef shank, large onion and 6 more Pressure Cooker Beef Shank (Osso Bucco) Dad Cooks Dinner dry white wine, celery, fresh ground black pepper, garlic, vegetable oil and 12 more
From yummly.com


BRAISED BEEF SHANKS (OSSO BUCCO) - COOKIST
Preheat your oven to 300°F. In a braising pan or Dutch oven, melt the butter over medium-high heat. Brown the meat on each side, then place on a plate and cover to keep warm. Cook the onions until they soften, about 7 minutes. Stir in the carrots and garlic, and fry until the garlic becomes fragrant, about 45 seconds to 1 minute.
From cookist.com


EASY BRAISED BEEF SHANK RECIPE - COPYKAT RECIPES
2020-08-09 Heat oil in a large skillet over medium heat. Add the beef shanks and brown them for 4 to 5 minutes on each side. The shanks should just brown on both sides. Remove the shanks and place them on a plate. If needed, add another tablespoon of vegetable oil to the skillet. Add onions, celery, and carrots to the skillet.
From copykat.com


BRAISED BEEF SHANK RECIPE - YOUTUBE
We like beef shanks and we cannot lie.Check out how we transform a humble, inexpensive beef shank into an otherwordly dinner with this recipe.Full directions...
From youtube.com


SLOW COOKER BEEF SHANKS RECIPE - DELICIOUS OBSESSIONS
2019-08-14 Turn off the heat and add the stock mixture to the slow cooker. Tie the thyme and rosemary into a bundle with some kitchen twine and tuck it into the slow cooker, nestled under the stock. Turn your slow cooker to low and let the shanks cook for about 8 hours. Before serving, remove the herb bundle.
From deliciousobsessions.com


CHINESE BRAISED VEAL SHANK – DIM SUM RECIPES
2022-06-22 In a large pot or Dutch oven, add veal shanks, Shaoxing wine, dark soy sauce, water and all spices and seasoning including garlic, ginger, bay leaves, star anise, five spice powder, cumin seeds, red chili peppers (if using), and Sichuan peppercorns (if using).
From manysimplerecipes.com


WINTER COMFORT: RED WINE BRAISED BEEF SHANKS - SERIOUS EATS
2019-02-05 These braised beef shanks are a great place to start. I made them using a full six cups of dry red wine from a box, which is roughly the equivalent of two 750ml bottles. That's a lot of wine—and the box is still more than half full! It's a very simple dish. The shanks are large—my 5 1/2 quart Dutch oven could only fit three shanks side-by ...
From seriouseats.com


BEEF SHANK SAUCE OVER POLENTA RECIPE | FOOD & WINE
Step 1. Preheat the oven to 325°. Season the shanks with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half …
From foodandwine.com


BRAISED BEEF SHANKS RECIPE - THE RELUCTANT GOURMET
2008-02-19 Start by preheating the oven to 325° F. Heat a large enough Dutch oven or roasting pan over medium-high heat. Add 1 tablespoon of the butter with 1 tablespoon of the oil. When the butter melts, add the onion, carrots, garlic and ginger. Reduce the heat to medium and cook until the vegetables begin to soften.
From reluctantgourmet.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #preparation     #for-1-or-2     #number-of-servings     #4-hours-or-less

Related Search