Beef Shank Cross Cut Steak Food
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.
SLOW COOKER BEEF SHANKS WITH MUSHROOMS AND POTATOES
I found this recipe on another website and altered it to my liking. The beef falls off the bone and its juices are absorbed into the potatoes. This is one of my favorite crock pot dishes.
Provided by Catlady13
Categories One Dish Meal
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
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 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
RED WINE BRAISED CENTER-CUT BEEF SHANKS
Make and share this Red Wine Braised Center-Cut Beef Shanks recipe from Food.com.
Provided by Potagekempcc
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a braising pan heat 3-tablespoons olive oil, onions, carrots and saute until tender. Add garlic and saute for a minute.
- In a bowl add olive oil, sea salt, black pepper and wisk. Toss beef shanks one at a time in oil.
- Place 2 beef-shanks in braising pan and sear on both sides, remove from pan and set aside. Sear remaining beef shanks and place all beef- shanks into the pan.
- Add 1/2 cup Merlot wine and reduce wine by one-half.
- Add beef stock, tomatoes, tomato paste, bring to a full boil and reduce to simmer.
- Place fresh herbs, juniper berries, peppercorns in cheesecloth, tie with string and place in pan. Place a tight fitting lid over pan and braise 1 1/2 to 2 hours or until beef is tender.
- Remove beef-shanks and hold warm. Strain beef stock and cook egg noodles in beef stock until tender.
- Divide noodles into warm bowls and place 1 Center-Cut Beef Shank on top. Add beef broth and garnish with fresh chopped parsley.
- Chef's Note: Use a good quality Repertoire Wine2006 2006; Harmony Cellars, Paso Robles, Calif.
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A thick slice of center-cut beef shank steak looks remarkably like a well-marbled steak and is often labeled as shank steak in retail stores. They're too tough for grilling, but like chuck steaks, they're ideal for braising. Video of the Day The long, slow cooking process softens the tough muscle fibers and connective tissues, leaving the meat fork-tender with a luscious …
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