Beef Shank Cross Cut In The Slowcooker Food

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.

SLOW COOKER BEEF SHANKS WITH MUSHROOMS AND POTATOES

Steps:

• Cut up the potatoes, mushrooms an onions. Place them in the slow cooker with beef shanks on top.
• Combine the rest of the ingredients in a bowl. Mix and pour over the beef.
• Cook on High for 2 hours and then low for 6-8 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.

WINTERFEST SLOW COOKER BEEF SHANKS

Steps:

• In 5 qt or larger slow cooker, combine carrots, onions, turnips/rutabaga, potatoes, bay leaf, pepper and thyme.
• Coat beef shanks with flour, place on top of veggies in a single layer.
• Pour in broth.
• Cover and cook at low setting until beef is so tender it pulls away from bones 6 to 8 hours.
• Carefully lift beef and veggies to warm deep platter and keep warm.
• Skim and discard fat from cooking liquid, then blend in cornstarch mixture. (Cornstarch and water).
• Increase heat setting to high; cover and cook, stirring 2-3 times, until sauce is thickened (10-12 min).
• Season to taste with salt.
• Spoon a little of the sauce over beef and veggies.
• Serve remaining sauce in a bowl to add to taste.
• Makes 4 servings.