Beef Shanks Food

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.

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.

BEEF SHANKS

Steps:

• 1. put oil in dutch oven or oven proof pot. Season shanks with salt and pepper and brown on both sides in hot oil. Set aside.
• 2. Saute celery, carrots and onion till soft.
• 3. Add garlic
• 4. Add tomato sauce, parsley and tomato paste.
• 5. Add thyme, basil, bay leaf, mushrooms, beef stock and the entire bottle of red wine, stir all together and put shanks on top. Put on lid and place in oven at 350F for 4 hours. Do not stir.
• 6. Serve with rice, mashed potatos or over large slices of french bread.

GARLIC-BRAISED BEEF SHANKS

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.

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.

OSSO BUCCO - BEEF SHANKS

Steps:

• heat oven to 325 degrees.
• dredge the shanks in flour salt and pepper mixture.
• heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
• Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
• add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
• add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
• place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.

OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)

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.

RED WINE-BRAISED BEEF SHANKS RECIPE

Steps:

• Preaheat oven to 300°F. Season shanks all over with salt and pepper. In a large heavy roasting pan (alternatively, you can use 2 large pots such as Dutch ovens or straight-sided sauté pans, splitting ingredients between them), heat oil over high heat until shimmering. Add shanks and cook until browned on both sides, about 5 minutes per side. Transfer shanks to a platter.
• Lower heat to medium-high and add onion, carrot, and garlic and cook, stirring, until softened, about 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 minutes.
• Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are almost mostly but not completely submerged; pour any accumulated juices from shanks into the roasting pan. Cut out a piece of parchment paper about the size of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise until shanks are tender, about 3 hours.
• Discard parchment and transfer shanks to a clean platter. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper.
• Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to 4 days. Reheat before serving, and thinning reheated sauce if necessary with water.

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.

CHINESE BRAISED BEEF SHANK

Steps:

• Marinating the beef: in the previously two days before making this dish, cut the long log into 3 sections and spread salt on the surface and then massage. Set aside for 2 or 1 day (at least overnight) with a weight on top.
• Clean the beef shank: before cooking your beef shank, rinse under running water to clean and then place them in a large pot with enough cold water to cover. Bring to a boiling and continue cooking for 1-2 minutes. Transfer out and clean with warm water.
• Soak all the spices with around 1/2 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.
• Bring to boil and then simmer for at least 60 minutes to 90 minutes. Then remove from heat and soak overnight.
• Slice it thinly and serve directly or with dips (note1)

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.