Braised Beef Shank Food

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RICH BRAISED BEEF WITH MELTING ONIONS



Rich braised beef with melting onions image

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 10

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

Steps:

  • Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
  • Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium

BRAISED BEEF SHANK WITH WINE AND TARRAGON



Braised Beef Shank with Wine and Tarragon image

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

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried 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.

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

GARLICKY BRAISED BEEF SHANKS



Garlicky Braised Beef Shanks image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 12

4 pounds beef shanks
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tablespoons tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
10 cloves garlic, thinly sliced
1 sprig fresh rosemary
4 cups beef stock

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.

GARLIC-BRAISED BEEF SHANKS



Garlic-Braised Beef Shanks image

This is a gorgeous dinner for fall and winter. The slow simmering creates a silky gravy perfect for serving with potatoes. Times do not include chilling.

Provided by Annacia

Categories     Meat

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 16

6 beef shanks (1 1/2-inch-thick, 6 lbs)
1 tablespoon salt
1 teaspoon black pepper
2/3 cup all-purpose flour
1 1/2-2 tablespoons extra virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fl oz)
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
2 slices fresh lemon zest (4-inch-long)
8 fresh thyme sprigs
2 turkish bay leaves (or 1 California)
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice (to taste)
parchment paper
celery leaves

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.
  • Add lemon juice and salt and pepper to taste.
  • Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
  • Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days.

BRAISED BEEF SHANKS



Braised Beef Shanks image

This is a variation on a classical osso bucco preparation, using beef instead of veal. Inspired by a recipe in Judith Jones' "The Pleasures of Cooking For One." Risotto would be a reasonably traditional accompaniment.

Provided by DrGaellon

Categories     < 4 Hours

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 14

1 lb beef shank (2 slices, each about 1 1/2-inch thick)
kosher salt
1 tablespoon olive oil
1 small onion, diced
1 medium carrot, diced
1 small leek, sliced fine (white part only)
1 garlic clove, minced
ground black pepper
1/2 cup white wine or 1/2 cup dry vermouth
1/2 cup chicken broth or 1/2 cup beef broth
1 sprig rosemary
1 lemon, zest of, grated
1/4 cup Italian parsley, minced
2 garlic cloves, minced

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.

Nutrition Facts : Calories 778.8, Fat 40.7, SaturatedFat 14, Cholesterol 181.6, Sodium 368.3, Carbohydrate 16.5, Fiber 2.5, Sugar 5.5, Protein 72.7

OSSO BUCCO-STYLE BEEF SHANK



Osso Bucco-Style Beef Shank image

Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.

Provided by Julie Couture

Categories     100+ Everyday Cooking Recipes

Time 2h

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 pound beef shank
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
water
1 tablespoon lemon zest
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper

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.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 32.7 g, Cholesterol 79.2 mg, Fat 28.9 g, Fiber 7.4 g, Protein 36.8 g, SaturatedFat 7.7 g, Sodium 1931.1 mg, Sugar 18.1 g

OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)



Osso Bucco (Braised Beef Shanks Recipe) image

Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.

Provided by Karlynn Johnston

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

2-3 pounds beef shanks (cut into 3-4 inch pieces)
1/4 cup butter
2 tablespoons minced garlic
1/2 large white onion (sliced into rings)
2 medium carrots (chopped)
1/2 cup dry white wine
one 540 millilitres can diced tomatoes
1/2 cup beef stock
salt and pepper to taste

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.

GARLIC-BRAISED BEEF SHANKS



Garlic-Braised Beef Shanks image

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

Categories     Beef     Garlic     Vegetable     Braise     Dinner     Meat     Beef Shank     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

6 (1 1/2-inch-thick) beef shanks (6 pounds)
1 tablespoon salt
1 teaspoon black pepper
2/3 cup all-purpose flour
1 1/2 to 2 tablespoons extra-virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fluid ounces)
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
2 (4-inch-long) strips fresh lemon zest
8 fresh thyme sprigs
2 Turkish bay leaves or 1 California
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice, or to taste
Garnish: celery leaves
Special Equipment
parchment paper

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.

BRAISED BEEF SHANKS



Braised Beef Shanks image

This budget-friendly take on osso buco replaces the traditional veal shank with beef.

Provided by Dawn Myers

Categories     Main

Time 2h15m

Yield 4

Number Of Ingredients 14

¼ cup olive oil
Salt and Pepper
4 beef shanks, about ¾ lb-1 lb each
1 medium onion, medium dice
1 small carrot, medium dice
2 ribs of celery, medium dice
4 ounces mushrooms, sliced
1 tablespoon of tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
1 cup red wine (I used a zinfandel)
3 cups chicken stock or water
1 can cannellini beans

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a dutch oven, heat the olive oil over medium high heat. Liberally salt and pepper the shanks. Brown in batches in the dutch oven, about 3 minutes a side. Remove and set aside.
  • Turn the heat to medium. Add the onions, carrots, celery and mushrooms. Sweat the vegetables until wilted, stirring the bottom of the pan to loosen any brown bits.
  • Add the tomato paste and rosemary, thyme, and bay leaf to the vegetables. Cook until fragrant, about 2 minutes.
  • Add the red wine, cook and stir for about 2 minutes.
  • Add the chicken stock. Bring to a boil. Cover and bake for 1½ hours.
  • If you are using enamel cast iron, the lid should be heavy and tight enough to maintain moisture throughout cooking. If not, you may need to check the dish occasionally to make sure you have adequate liquid.
  • minutes before the end of the cook time, add the beans and stir to make sure they are submerged. Check salt and pepper levels prior to serving and adjust as needed.

BRAISED BEEF RECIPE



Braised Beef Recipe image

Browned beef chunks braised to tender perfection. This is an easy yet super satisfying meal perfect for the winter months.

Provided by Dina

Categories     Main Course

Time 2h25m

Number Of Ingredients 10

3- 3 1/2 lb Beef chuck pot roast (boneless)
6 tbsp olive oil
1 tsp cumin (divide)
1 tsp paprika (divide)
2 tsp salt (divide)
1 tsp black pepper (divide)
1 large onion (divided)
2 garlic cloves (divide)
3/4 cup red wine
1/4 cup water

Steps:

  • Cut the beef into large chunks.
  • Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
  • Cook the onions in the same skillet until they are fully cooked (or translucent).
  • In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
  • Repeat step 4 with the remaining beef chunks.
  • Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

Nutrition Facts : Calories 569 kcal, Carbohydrate 3 g, Protein 43 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 962 mg, Sugar 1 g, ServingSize 1 serving

RED WINE-BRAISED BEEF SHANKS RECIPE



Red Wine-Braised Beef Shanks Recipe image

Beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.

Provided by Daniel Gritzer

Categories     Dinner     Entree     Mains

Time 4h

Yield 6

Number Of Ingredients 12

6 beef hindquarter shanks (about 1 1/2 inches thick and 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 large yellow onions, diced
6 medium carrots, diced
12 medium cloves garlic, minced
6 cups dry red wine
4 sprigs thyme
2 bay leaves
1 teaspoon soy sauce
Hot water or chicken stock, as needed
Minced parsley, for serving

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.

Nutrition Facts : Calories 730 kcal, Carbohydrate 23 g, Cholesterol 178 mg, Fiber 4 g, Protein 80 g, SaturatedFat 7 g, Sodium 926 mg, Sugar 8 g, Fat 24 g, ServingSize Serve 6, UnsaturatedFat 0 g

BRAISED BEEF SHANKS



Braised Beef Shanks image

Beef shanks are the crosscut of a leg of beef and are full of fatty, meaty goodness. The best way to cook beef shanks is with a nice, slow braise. If you've got a little red wine add that to the pot instead of the red wine vinegar.

Provided by Two Lucky Spoons

Categories     dinner

Time 3h15m

Number Of Ingredients 15

4 meaty beef shanks (substitute beef short ribs or chuck roast if you can't find shanks)
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
4 slices bacon (chopped)
1 Tablespoon butter
1 onion (diced)
2 celery stalks (diced)
2 carrots (peeled and sliced)
1 bay leaf
1 teaspoon thyme
1 teaspoon rosemary
2 Tablespoons red wine vinegar
1 15 oz. can whole tomatoes
1 8 oz. can of tomato juice
2 cups beef broth

Steps:

  • Preheat your oven to 250 degrees.
  • Sprinkle both sides of your beef shanks with salt and pepper and set aside.
  • Heat a large Dutch oven over medium high heat. Sear the beef shanks on both sides and then remove to a plate.
  • Reduce the heat to medium and add the bacon and butter to the hot pan. Cook until the bacon starts to render its fat and add in the onion, celery, and carrots. Cook for 5 minutes or until bacon is almost brown and onions begin to soften.
  • Stir in the thyme and bay leaf and cook for 30 seconds. Add the red wine vinegar to the pan and scrape up the browned bits on the bottom. Then add in the tomatoes, the tomato juice and the beef broth. Return the beef shanks to the pan along with any juices. Bring to a simmer, then cover with a heavy lid and place in the 250 degree oven. Braise for 3-4 hours, checking for tenderness. The beef is done when the meat easily shreds with a fork.
  • Serve over hot mashed potatoes or grits and enjoy!

Nutrition Facts : Calories 492 kcal, Carbohydrate 4 g, Protein 63 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 128 mg, Sodium 1117 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHINESE BRAISED BEEF SHANK



Chinese Braised Beef Shank image

A very popular cold appetizer in China, Chinese braised beef shank with spices

Provided by Elaine

Categories     Side Dish

Time 1h55m

Number Of Ingredients 21

1 beef shank ( , around 1500g, bone removed)
2 L beef stock
4 tsp. dark soy sauce
4 tsp. light soy sauce
2 leek onions
2 green onions
1 thumb ginger
2 shallots
1/3 cup shaoxing wine
20 g rock sugar
4 star anises
2 small piece of Chinese cinnamon
4-6 bay leaves
1/2 tsp. Sichuan peppercorn
4 cloves
1/2 tsp. whole cumin seeds
1/2 tsp. fennel seeds
1 cardamom
3 Amomum Cardamomum pods
1 Amomum tsaoko
2-3 dried chili peppers (optional)

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



Braised Beef Shanks image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 cup oil, for frying
3 tablespoons olive oil
1 cup flour
4 each beef shanks, about 6 ounces each
Salt and black pepper
2 cups medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
4 large parsnips, top skin removed and peeled into thin strips

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.

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Braised Beef Shank in the Oven. With this method, we sear on the stovetop and then transfer to a preheated oven to finish. Begin by heating the …
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  • Heat cooking fat in a cast iron or heavy bottom skillet with a lid or Dutch oven. Brown both sides of the beef shanks, about 2-3 minutes per side, until a golden-brown crust forms.
  • Pour broth over shanks. Use at least 2 cups of broth. There should be enough broth to cover the meat ½ to ¾ of the way up the side. Season with salt. Bring it to a simmer.


RED WINE BRAISED BEEF - RICARDO
red-wine-braised-beef-ricardo image
To give a nice crust to braised meat, move the rack to the highest position of the oven. Set the oven to broil. Drain meat and place on a baking …
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  • To give a nice crust to braised meat, move the rack to the highest position of the oven. Set the oven to broil. Drain meat and place on a baking sheet. Keep sauce and toppings warm. Brush top of the roast with honey. Broil for about 3 minutes or until surface starts to brown.


RED-WINE-BRAISED BEEF SHANKS RECIPE - MICHAEL MINA | …
red-wine-braised-beef-shanks-recipe-michael-mina image
2 carrots, cut into 1/2-inch dice. 1 large onion, cut into 1/2-inch dice. 2 large thyme sprigs. 1 bay leaf. Eight meaty beef shanks, cut 2 inches thick (14 …
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  • In a large roasting pan or 2-gallon resealable plastic bag, combine the wine, port, garlic, celery, carrots, onion, thyme and bay leaf. Add the beef shanks and turn to coat with the marinade. Refrigerate for 24 hours.
  • Preheat the oven to 300°. Remove the shanks from the marinade and pat dry. Strain the marinade into a bowl, reserving the vegetables and marinating liquid.
  • In each of 2 large skillets, heat 1 tablespoon of the oil until shimmering. Season the shanks with salt and pepper and add 4 to each skillet. Cook over high heat until browned, 3 minutes per side. Transfer the shanks to a large roasting pan and arrange in a single layer.
  • Add the remaining 2 tablespoons of oil to the skillets. Divide the vegetables between the skillets and cook over moderate heat, stirring, until starting to brown, about 4 minutes. Stir 1 tablespoon of the tomato paste into each skillet and cook for 1 minute. Add 3 cups of the broth to each skillet and bring to a boil, scraping up the browned bits on the bottom. Pour the vegetables, broth and reserved marinade over the shanks and cover the roasting pan with foil.


BEEF SHANK SAUCE OVER POLENTA RECIPE - FOOD & WINE
beef-shank-sauce-over-polenta-recipe-food-wine image
5 pounds trimmed beef shanks, cut 2 inches thick Kosher salt Freshly ground pepper 3 tablespoons extra-virgin olive oil 2 onions, cut into 1/2 …
From foodandwine.com
5/5
Total Time 4 hrs
Servings 10
  • Preheat the oven to 325°. Season the shanks with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the shanks to the casserole and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate. Repeat with the remaining shanks.
  • Pour off all but 2 tablespoons of fat from the casserole. Add the onions, celery, carrots and a generous pinch of salt and cook over moderate heat, stirring, until the vegetables are very soft and golden, 15 minutes. Add the wine and bring to a boil. Simmer over moderate heat for 2 minutes. Add the tomatoes and broth and bring to a boil. Return the shanks and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, until the meat is very tender.
  • Using tongs or a slotted spoon, transfer the shanks to a plate and let cool slightly. Using 2 forks, shred the meat and scrape out marrow from the bones. Add the meat and marrow to the sauce and rewarm over moderately low heat. Season the sauce with salt and pepper and serve with polenta or pasta.


BEER-BRAISED BEEF SHANK PAPPARDELLE - ONTARIO BEEF
beer-braised-beef-shank-pappardelle-ontario-beef image
Serve braised beef shank over cooked pappardelle pasta. Garnish with chopped parsley and parmesan cheese. Slow Cooker Option: Follow steps 2 through 4 …
From ontbeef.ca
Estimated Reading Time 2 mins
Calories 420 per serving
  • In a 5 qt (4.7 L) Dutch oven or large oven-safe pot heat oil over medium-high. Add beef shanks and sear, 2-3 minutes per side. Work in batches if needed; do not crowd the pot. Remove shanks and set aside.
  • Reduce heat to medium-low and add onion and carrot; cook 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add tomatoes, beer, beef stock, bay leaves and Italian seasoning; stir. Return shanks to pot, increase heat to medium-high; bring mixture to a boil for 10 minutes, stirring occasionally.


OVEN BRAISED BEEF SHANKS - CLASSIC-RECIPES
oven-braised-beef-shanks-classic image
Meaty beef shanks are budget-friendly and flavorful. These beef shanks are braised in the oven to tender perfection with garlic, mushrooms, …
From classic-recipes.com
4.4/5 (5)
Category Entree, Budget Meals, Beef
Cuisine American
Total Time 3 hrs 40 mins
  • Put the 1/4 cup of flour in a wide shallow bowl or sturdy food storage bag; add the salt and pepper. Dredge or shake the beef shanks in the flour to coat thoroughly.
  • Heat 2 tablespoons of the vegetable oil in a large Dutch oven or heavy saute pan over medium-high heat. Cook the beef shanks, turning to sear both sides, for about 7 to 9 minutes. Remove the beef shanks to a plate and set aside.
  • Reduce the heat to medium. Add the mushrooms to the pan with another tablespoon of vegetable oil and cook until browned and tender. Remove the mushrooms to the plate with the beef shanks and set aside.


BRAISED BEEF SHANK RECIPE | YUMMY.PH
braised-beef-shank-recipe-yummyph image
How to cook Braised Beef Shank. Preheat oven to 300ºF. Combine plums or prunes and rosemary in a small bowl. Spread mixture on one side of …
From yummy.ph
  • Combine plums or prunes and rosemary in a small bowl. Spread mixture on one side of beef, roll tightly into a log, and secure with kitchen twine.
  • Heat a heavy-bottomed casserole or Dutch oven over medium-high heat until smoking. Add oil and sear beef to brown all sides.


BRAISED BEEF SHANK - READER'S DIGEST CANADA
braised-beef-shank-readers-digest-canada image
In a stewing pot, brown the meat in the butter on all sides. Add the bouquet garni, leeks, stock and salt. Add water to cover. Bring to a boil, cover …
From readersdigest.ca
Category Main Courses
Estimated Reading Time 40 secs


BRAISED BEEF SHANKS RECIPE - FOOD FANATIC
braised-beef-shanks-recipe-food-fanatic image
Add the beef shanks back to the pot along with the rosemary sprigs. Pour the Guinness over them. Cover the braiser and move the pan to the oven. …
From foodfanatic.com
3.3/5 (59)
Total Time 2 hrs 25 mins
Category Dinners
Calories 793 per serving


CHINESE SPICED BRAISED BEEF SHANK - THE WOKS OF LIFE
This Braised Beef Shank is a dish that we’ve posted before, but we have an updated recipe for you today, plus a lot more tips and tricks to make sure it comes out right …
From thewoksoflife.com
5/5 (13)
Total Time 2 hrs 10 mins
Category Beef
Calories 200 per serving
  • First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. That’s the cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white peppercorns, dried liquorice slices, nutmeg, and fennel seeds.
  • Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Shut off the heat and pour everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.
  • Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to add this when I made it, but that doesn’t mean you have to, too!), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). Also add salt to taste.
  • Bring everything to a boil, then turn the heat down to a very slow simmer. Let it simmer for 60 to 90 minutes until fork tender.


EASY BRAISED BEEF SHANK RECIPE - COPYKAT RECIPES
Combine flour, salt, and paprika. Dredge beef shanks in the seasoned flour. In a large skillet over medium heat, heat oil and brown the beef shanks for 4 to 5 minutes on each …
From copykat.com
5/5 (3)
Total Time 4 hrs 15 mins
Category Main Course
Calories 439 per serving


CHINESE BRAISED BEEF SHANK - THE WOKS OF LIFE
Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat. Put the …
From thewoksoflife.com
5/5 (4)
Total Time 2 hrs 40 mins
Category Beef
Calories 182 per serving
  • Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat.
  • Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.
  • Add about ¾ cup water, or enough to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.


BRAISED BEEF SHANKS WITH MUSHROOM GRAVY | SO DELICIOUS
How to Cook Braised Beef Shanks With Mushroom Gravy. Heat 2 teaspoons of vegetable oil in a grill pan over high heat and add the beef shanks. Salt them and fry them for …
From sodelicious.recipes
5/5 (1)
Total Time 2 hrs
Category Beef, Main Course, Nut-Free
Calories 888 per serving


SATAEJJIM (SLOW COOKER BRAISED BEEF SHANK) - KOREAN BAPSANG
Sataejjim (사태찜) is a traditional braised dish that’s made with bite sized beef shank meat (satae). The method and flavor are similar to galbijjim (갈비찜), braised short …
From koreanbapsang.com
4/5 (53)
Estimated Reading Time 3 mins
Servings 6
  • Rinse the meat. Drain well or pat dry with paper towels. Cut the meat into about 2-inch chunks. Prepare the vegetables by cutting into about 1-1/2-inch chunks.
  • Place the meat and vegetables in the slow cooker. Mix together the soy sauce, rice wine, apricot preserve (or honey), sugar and pepper in a small bowl, and pour over the meat and vegetables. Toss everything to coat with the sauce. Cover, and cook for about 4 hours on high or 6 to 8 hours on low. Flip the meat over midway through the process, if you’re home. Adjust the cooking time, depending on how tender you want your meat to be.
  • If necessary, sprinkle with a pinch (or two) of salt, and add more sugar or honey to taste. Stir in the scallions and sesame oil before turning the slow cooker off.
  • Remove the meat and vegetables from the slow cooker to a large serving bowl. Pour the sauce over the meat to serve. You can run the sauce through a strainer for a clearer sauce if you’d like.


10 BEST BEEF SHANK SUBSTITUTES FOR COOKING YOU MUST KNOW

From kitchensubstitute.com
  • Beef Tendon. Chinese Style Beef Tendon. The first option we have for you is the beef tendon. This cut of meat is a suitable alternative to a beef shank. If you enjoy tough meats with lots of fiber, you will enjoy this particular part of beef.
  • Short Ribs. Instant Pot Short Ribs. Short ribs are another portion of meat as tasty as a beef shank. They might be called ribs but are not actually from the rib portion.
  • Beef Arm. Arm Roast. Another good alternative for beef shank is the arm. This cut comes from the cow’s shoulder. And since the shoulder area is mobile during most of their lifetime, the meat is tough.
  • Chuck Roast. The chuck roast portion of meat is another part of the cow’s shoulder. They are more or less similar to beef arms. But they differ slightly in texture as they are cut between the shoulder and neck.
  • Silverside or Corned Beef. Another great option to replace beef shank is silverside or corned beef. Both silverside and shank share the same portion, i.e., the leg.
  • Veal Shank. Braised Veal Shank. The veal shank is another sturdy cut of meat to replace your standard beef shanks. They come from male calves and are extracted from both the front and back legs.
  • Oxtail. Oxtail Stew. The oxtail is another favorite substitute for the beef shank. And much like the name suggests, it comes from the animal’s tail. But you’re probably wondering how a tail portion can replace a shin portion of meat.
  • Skirt Steak. Grilled Skirt Steak. Skirt steak, like beef shank, is a solid portion of meat. Although most people don’t prefer this portion, you can get unique flavors if cooked correctly.
  • Round Steak. Marinated Top Round Steak. Round steak is another good beef shank substitute. Since they’re extracted from the rear of the cow’s hindquarters, they are firm and slender.
  • Beef Neck. This portion of meat, taken from the neck, is another versatile replacement for the beef shank. Unlike other cuts, you can cook the neck meat however you want.


BRAISED BEEF SHANK | PRIMAL PALATE | PALEO RECIPES
Preheat oven to bake at 350. Rinse shanks under cold water and pat dry. Sprinkle shanks with salt and pepper on both sides. Heat 1/2 tablespoon coconut oil in a cast iron skillet on medium high heat. Sear shanks in coconut oil 2-3 minutes per side, adding a bit more coconut oil to the skillet as needed for each additional shank.
From primalpalate.com
Servings 4
Carbohydrates 0 g
Calories 54
Calories 54 per serving


TAIWANESE BRAISED BEEF SHANK (EASY!) - TIFFY COOKS
Taiwanese Beef Noodle: One of our favorite ways to enjoy Taiwanese Braised Beef Shank is with noodles. Add around ¼ cup of braised beef broth in a bowl, add one serving of cooked noodles and mix well. Top the noodle with sliced beef, chopped green onion and cilantro, sliced cucumbers, and sesame seeds.
From tiffycooks.com
Cuisine Asian, Chinese, Hong Kong, Taiwanese
Category Appetizer, Main Course, Side Dish
Servings 4
Total Time 2 hrs 20 mins


BRAISED BEEF SHANK BOURGUIGNON - RECIPE - FINECOOKING
Put the baby carrots in with the beef shanks. Spread 1 tsp. of the mustard on top of each shank and sprinkle 2 tsp. of breadcrumbs on the mustard. Return the shanks to the oven to bake until the breadcrumbs are golden brown, about 10 minutes. To serve, put a shank and a few carrots on each plate.
From finecooking.com
4/5 (2)
Servings 6
Cuisine French
Category Main Course


BRAISED BEEF SHANK CHINESE RECIPES ALL YOU NEED IS FOOD
Braised Beef Shank - Instant Pot Recipes tip recipes.instantpot.com. Put the beef shank and marinade ingredients into a Zip-Lock bag or food container, seal it, shake well and place in a fridge for one day. Rinse off peppercorns and place beef shank in …
From stevehacks.com
5/5
Servings 4
Cuisine Chinese
Category Side Dish


BRAISED BEEF SHANK RECIPE - BEEF RECIPES - LGCM
Lower the heat to medium heat, and add the onion, celery, carrot, and garlic. Stir to combine, coating the vegetables with the oil and beef drippings. Cook until softened, about 5-10 minutes. Add the shanks and thyme on top of the vegetables. Pour in the red wine until the shanks are just about covered, but not completely covered.
From lakegenevacountrymeats.com
Servings 4
Estimated Reading Time 4 mins


BRAISED BEEF SHANKS RECIPE | COOKING CHANNEL
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.
From cookingchanneltv.com
Servings 4
Category Main-Dish


BRAISED BEEF SHANK WITH POLENTA - FIRSTHAND FOODS
Preheat oven to 325°F. In a large Dutch oven, heat the olive oil over high heat. Generously salt and pepper all sides of the beef shank. Sear the beef shank on all sides. Remove it from the pan and add the carrot, onion, celery, and garlic to the pan. Sauté over medium high heat for 2 minutes. Add the wine and stir.
From firsthandfoods.com
Estimated Reading Time 3 mins


BRAISED GRASS-FED BEEF SHANKS WITH GREMOLATA - REAL FOOD ...
Put the gremolata in a small bowl and season with salt. Store, covered, in the fridge until ready to serve. Once shanks are ready, remove and transfer to a serving platter, leaving the braising liquid in the pot. . Increase the heat to medium-high, and bring the braising liquid to a boil. Cook, stirring frequently, for 4-5 minutes or until ...
From realfoodwholehealth.com
Estimated Reading Time 3 mins


BRAISED BEEF SHANKS MUCH MORE THAN BONES WITH HOLES
Three to four shanks. Flour. Red wine or water. Heat the oven to 350 degrees Fahrenheit. Put enough olive oil to cover the bottom of a heavy bottomed pan or cooking pot, and place over a medium ...
From bangordailynews.com


INA GARTEN BRAISED BEEF SHANKS - ALL INFORMATION ABOUT ...
Braised Beef Shanks Recipe | Food Network great www.foodnetwork.com. 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.
From therecipes.info


BRAISED BEEF SHANKS TO PAIR WITH ROTH HERITAGE RED
Place in the oven and braise for 3 or 4 hours or until fork tender. Remove the shanks from the pan and tent with foil to keep warm. Strain the braising liquid and skim the fat. Place on the stove to reduce to a sauce consistency being careful not to over reduce. Place about 5 ounces of beef on each plate and spoon the sauce over the beef.
From foleyfoodandwinesociety.com


CHINESE BRAISED BEEF SHANK - BEEF RECIPES - LGCM
Serve the beef shanks over rice either as intact shanks as seen in the picture to serve 2 people with leftovers, or as pulled off the bone pieces to serve more people. Add the carrots, and Asian vegetables such as baby bok choy, to the meal, and top with the braising sauce and green onions for color and freshness.
From lakegenevacountrymeats.com


EASY BEEF SHANK RECIPES
BRAISED BEEF SHANK RECIPE - BEEF RECIPES - LGCM. Liberally season the beef shanks with salt and pepper. Add the oil to a large Dutch oven and heat to high heat. Once hot, add the shanks, and sear until browned on all sides. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch.
From tfrecipes.com


BRAISED BEEF SHANKS - EMERILS.COM
Directions. 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.
From emerils.com


BEEF SHANK BRAISED RECIPES ALL YOU NEED IS FOOD
Liberally season the beef shanks with salt and pepper. Add the oil to a large Dutch oven and heat to high heat. Once hot, add the shanks, and sear until browned on all sides. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch. Once the beef is browned, remove from the Dutch oven and set aside.
From stevehacks.com


BEEF CROSS CUT HIND SHANK RECIPES RECIPES - NEWS ALOSEO
Jun 19, 2019 · Dredge the beef shanks through the flour and coat it (skip this if you’re low-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. Add the onion slices. From thekitchenmagpie.com See details »
From news.aloseo.com


BEEF SHANKS IN THE OVEN RECIPES
Beef Shank Recipe Oven All information about healthy . Just Now Oven Braised Beef Shanks - Classic-Recipes top classic-recipes.com. Heat 2 tablespoons of the vegetable oil in a large Dutch oven or heavy saute pan over medium-high heat. Cook the beef shanks, turning to sear both sides, for about 7 to 9 minutes.
From tfrecipes.com


BRAISED BEEF SHANKS OVEN - ALL INFORMATION ABOUT HEALTHY ...
Braised Beef Shanks Recipe - Food.com great www.food.com. 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.
From therecipes.info


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