Winterfest Slow Cooker Beef Shanks Food

SLOW COOKER BEEF SHANKS WITH MUSHROOMS AND POTATOES

Steps:

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

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.

RED WINE BRAISED BEEF SHANKS

Steps:

• Heat a large Dutch oven over medium high heat.
• Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
• Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
• Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
• Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
• Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
• Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
• Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
• Taste and adjust seasonings and serve.
• NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).