RICH BRAISED BEEF WITH MELTING ONIONS
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
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
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
GARLICKY BRAISED BEEF SHANKS
Provided by Trisha Yearwood
Categories main-dish
Time 3h40m
Yield 6 servings
Number Of Ingredients 12
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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.
More about "braised beef shank food"
EASY BRAISED BEEF SHANK (CARNIVORE FRIENDLY) - PRIMAL EDGE ...
From primaledgehealth.com
4.9/5 (14)Total Time 3 hrs 5 minsCategory DinnerCalories 216 per serving
- 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
From ricardocuisine.com
5/5 (137)Category Main DishesServings 6Total Time 4 hrs 25 mins
- 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 | …
From foodandwine.com
3/5 Total Time 4 hrs 30 minsServings 8
- 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
From foodandwine.com
5/5 Total Time 4 hrsServings 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
From ontbeef.ca
Estimated Reading Time 2 minsCalories 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
From classic-recipes.com
4.4/5 (5)Category Entree, Budget Meals, BeefCuisine AmericanTotal 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
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
From readersdigest.ca
Category Main CoursesEstimated Reading Time 40 secs
BRAISED BEEF SHANKS RECIPE - FOOD FANATIC
From foodfanatic.com
3.3/5 (59)Total Time 2 hrs 25 minsCategory DinnersCalories 793 per serving
CHINESE SPICED BRAISED BEEF SHANK - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (13)Total Time 2 hrs 10 minsCategory BeefCalories 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
From copykat.com
5/5 (3)Total Time 4 hrs 15 minsCategory Main CourseCalories 439 per serving
CHINESE BRAISED BEEF SHANK - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (4)Total Time 2 hrs 40 minsCategory BeefCalories 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
From sodelicious.recipes
5/5 (1)Total Time 2 hrsCategory Beef, Main Course, Nut-FreeCalories 888 per serving
SATAEJJIM (SLOW COOKER BRAISED BEEF SHANK) - KOREAN BAPSANG
From koreanbapsang.com
4/5 (53)Estimated Reading Time 3 minsServings 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
From primalpalate.com
Servings 4Carbohydrates 0 gCalories 54Calories 54 per serving
TAIWANESE BRAISED BEEF SHANK (EASY!) - TIFFY COOKS
From tiffycooks.com
Cuisine Asian, Chinese, Hong Kong, TaiwaneseCategory Appetizer, Main Course, Side DishServings 4Total Time 2 hrs 20 mins
BRAISED BEEF SHANK BOURGUIGNON - RECIPE - FINECOOKING
From finecooking.com
4/5 (2)Servings 6Cuisine FrenchCategory Main Course
BRAISED BEEF SHANK CHINESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Servings 4Cuisine ChineseCategory Side Dish
BRAISED BEEF SHANK RECIPE - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
Servings 4Estimated Reading Time 4 mins
BRAISED BEEF SHANKS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 4Category Main-Dish
BRAISED BEEF SHANK WITH POLENTA - FIRSTHAND FOODS
From firsthandfoods.com
Estimated Reading Time 3 mins
BRAISED GRASS-FED BEEF SHANKS WITH GREMOLATA - REAL FOOD ...
From realfoodwholehealth.com
Estimated Reading Time 3 mins
BRAISED BEEF SHANKS MUCH MORE THAN BONES WITH HOLES
From bangordailynews.com
INA GARTEN BRAISED BEEF SHANKS - ALL INFORMATION ABOUT ...
From therecipes.info
BRAISED BEEF SHANKS TO PAIR WITH ROTH HERITAGE RED
From foleyfoodandwinesociety.com
CHINESE BRAISED BEEF SHANK - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
EASY BEEF SHANK RECIPES
From tfrecipes.com
BRAISED BEEF SHANKS - EMERILS.COM
From emerils.com
BEEF SHANK BRAISED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEEF CROSS CUT HIND SHANK RECIPES RECIPES - NEWS ALOSEO
From news.aloseo.com
BEEF SHANKS IN THE OVEN RECIPES
From tfrecipes.com
BRAISED BEEF SHANKS OVEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love