Portuguese Braised Beef Shanks Recipes

BRAISED BEEF SHANKS

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.

PORTUGUESE BRAISED BEEF SHANKS RECIPE:

Steps:

• Preheat oven to 350 degrees F. Position oven rack in lower third of oven.
• Place the peppercorns, allspice, cloves, cinnamon, and bay leaves into a cheesecloth pouch; tie securely and set aside.
• How make a cheesecloth pouch: Cut a piece of cheesecloth approximately 8 inches by 8 inches. Place your spices and/or herbs in the middle of the cheesecloth. Crush them slightly to release their flavors. Tie the cheesecloth shut with kitchen or cotton twine. Leave the tie long enough so that you can remove the cheesecloth easily.
• Heat a large oven-proof pot with a tight-fitting lid over medium-low heat until hot. Add the pancetta cubes and sizzle to render the fat and crisp up. When crispy, remove with a slotted spoon to a folded paper towel; set aside.
• Place the beef shanks into the hot rendered fat. Sprinkle salt and pepper over the top of each beef shank and sear until very brown (this step gives the dish more flavor). Turn the beef shanks and sear the other side. Sprinkle salt and pepper over the browned side. Once both sides are well seared, remove the beef shanks to a plate; set aside.
• Lower heat to low (if the pot is dry, add a little olive oil). Add the onions, stirring until they begin to release their water. Using your spatula, scrape up the browned bits on the bottom of the pan and stir into the onions. Saute the onions until softened. Add the garlic and saute an additional 1 minute.
• Add the beef stock, wine, molasses, and 1 teaspoon salt to the pot. Turn off the heat, add the prepared pancetta, beef shanks, and any accumulated juices to the pot. Nestle the cheesecloth spice pouch and the chile peppers in the pot. Cover and braise the beef in the oven, for approximately 4 hours, turning once and using a spoon, scoop up the juices and the onions and pour over the top of the shanks. Meat should be falling off the bone when done.
• Remove from oven and transfer the beef shanks to a serving platter, along with the bones (the marrow in the bone is excellent and some people love to eat it). Remove the cheesecloth spice pouch and peppers (unless you want to eat the peppers).
• At this point, the juice may be reduced, if necessary, by cooking over high heat to the obtain the consistency or thickness you desire. Skim fat from the top, taste, and season with salt and pepper if needed.
• Divided meat and bones (with marrow) onto 4 plates and ladle the sauce on top.
• Makes 4 servings.

GARLICKY BRAISED BEEF SHANKS

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.

PORTUGUESE BRAISED STEAK & ONIONS

Steps:

• Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
• Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

OSSO BUCCO-STYLE BEEF SHANK

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.

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.

PORTUGUESE MADEIRA BEEF SHANKS

Steps:

• Place garlic, onion, green pepper, jalapeno pepper, celery and parsley in crock pot.
• rub beef shanks with rosemary and salt.
• place shanks on top of vegetables.
• pour broth and wine over shanks and vegetables.
• cover, cook on low 7 to 9 hours.
• To Serve:.
• spoon 1 cup rice into each soup plate, top rice with beef shank.
• spoon vegetable sauce over shanks.
• offer horseradish sauce if desired.

MOM'S PORTUGUESE BEEF STEW

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.