Braised beef shanks. In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Sprinkle beef with salt on both sides.
Hefty 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. Why this recipe works: The aromatics and braising liquid blend together to form a smooth, rich sauce.
Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, braised beef shanks. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Sprinkle beef with salt on both sides.
Braised beef shanks is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Braised beef shanks is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook braised beef shanks using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braised beef shanks:
- {Get of bone-in beef shanks.
- {Make ready of garlic, unpeeled and halved along it's equator.
- {Make ready of celery, cut into large chunks.
- {Get of large carrot, cut into large chunks.
- {Take of bay leaves.
- {Prepare of thyme sprigs.
- {Make ready of whole black peppercorns.
- {Take of butter.
- {Prepare of large onion, chopped.
- {Get of carrots, sliced 1/4 in thick.
- {Get of tomato paste.
- {Get of garlic, crushed and chopped.
- {Prepare of sherry.
- {Prepare of beef stock.
- {Take of medium waxy potatoes, peeled and cut into 1/4 in slices.
- {Prepare of chopped fresh rosemary.
- {Take of chopped fresh thyme.
- {Prepare of green beans, halved.
- {Take of capers.
- {Prepare of heap tsp constarch.
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.
Instructions to make Braised beef shanks:
- Season the shanks liberally with salt and sear them with a little veg oil in a large pot on high heat. Once the shanks are browned on both sides, add enough cold water to cover. Add the halved head of garlic, celery, carrot, bay leaves, thyme sprigs and peppercorns. Cover and bring to a boil. Turn the heat down to medium and simmer for 2 1/2 hours. Skim any pooled fat and gunk from the surface occasionally..
- Remove the shanks and set them aside to cool. Strain the braising liquid thorough a sieve lined with a coffee filter..
- Add the butter to a medium pot on medium-high heat. Add the onion and sliced carrots and fry 2 minutes. Add the tomato paste and chopped garlic and continue cooking another 2 minutes. Deglaze the pot with the sherry and let simmer until about 3/4 of the sherry has boiled off..
- Strip the meat and any marrow off the shanks and add it to the pot along with the strained braising liquid, beef stock, potatoes, rosemary and thyme. Let simmer for 30 minutes. Add the beans and capers and simmer for 5 minutes more..
- Make a slurry by adding a splash of water to a bowl and adding the cornstarch. Whisk until smooth. Whisk the slurry into the pot and let the stew simmer for a final 5 minutes. Add any extra salt and pepper as needed before serving..
Beef shanks are found on the leg of a cow, directly above the knee joint. The meat may appear similar to steak, but with a signature marrow bone featured in the center. In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Dredge the shanks in the seasoned flour, coating each side completely.
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