Cross Cut Beef Shanks Recipes

BEEF SHANK CROSS CUT IN THE SLOWCOOKER

Steps:

• In a large skillet heat the cooking fat ( butter, coconut oil, lard etc..) over medium heat.
• Unwrap the shanks and sprinkle half the salt on them.
• Add the shanks to the hot pan. Cook for 7 minutes and flip. Cook for another 7 minutes. They should be golden brown
• While the shanks are cooking, dice up the red onion and garlic. I used fairly small pieces. Look at the photos for help on size!
• Quarter your red potatoes.
• Once the shanks are done, put them in your slow cooker. I tried to make mine cover the bottom of the cooker.
• In your skillet, still over medium heat, slowly pour in the cup of wine. With a spatula or wooden spoon, gently scrape any bits off the bottom of the pan. Let cook for about 3 minutes, then pour over the beef in the slowcooker.
• Add the 3 cups of water. The water should almost cover the shanks. You want a bit peaking out over the top.
• Add the garlic and the red onions.
• Finally add the potatoes on top of everything so they are mostly out of the cooking liquid. Sprinkle with the other half of your salt.
• Let everything cook on low for about 8 hours.
• After 8 or so hours, remove the meat and veggies to a serving dish. You can serve this dish bone in, or shred the beef off the bone. It will be very tender and shred easily.
• For the optional sauce, pour the liquid left in the cooker through a sieve into a bowl. Add one tablespoon drippings to a pan and turn to medium heat. Add about 2 tsp arrowroot powder to the pan and a teaspoon of butter. Mix the butter with the powder with a whisk until a paste forms. Slowly pour in the remaining liquid stirring as you add it. Go slow when adding so your sauce won't get clumpy. Stir, stir, stir!
• Once all the liquid has been added, leave the sauce over medium heat until it reduces. I boiled my sauce for about 15 minutes. If you want to use the cooking liquid without arrowroot powder- cook down until the liquid reduces by about half. Add a pinch of salt towards the end of cooking!
• I store my sauce in a pitcher in the fridge and the meat and veggie in an airtight container. Should keep for about a week!

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP

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.

BRAISED BEEF SHANK WITH WINE AND 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.