Braised beef shanks
Braised beef shanks

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, braised beef shanks. One of my favorites food recipes. This time, I’m gonna 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. Heat oil in a small pot with a tight lid until it shimmers.

Braised beef shanks is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Braised beef shanks is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have braised beef shanks using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Braised beef shanks:
  1. Take bone-in beef shanks
  2. Take garlic, unpeeled and halved along it's equator
  3. Prepare celery, cut into large chunks
  4. Make ready large carrot, cut into large chunks
  5. Prepare bay leaves
  6. Prepare thyme sprigs
  7. Get whole black peppercorns
  8. Prepare butter
  9. Take large onion, chopped
  10. Make ready carrots, sliced 1/4 in thick
  11. Get tomato paste
  12. Take garlic, crushed and chopped
  13. Prepare sherry
  14. Make ready beef stock
  15. Make ready medium waxy potatoes, peeled and cut into 1/4 in slices
  16. Make ready chopped fresh rosemary
  17. Prepare chopped fresh thyme
  18. Take green beans, halved
  19. Take capers
  20. Make ready 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:
  1. 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.
  2. Remove the shanks and set them aside to cool. Strain the braising liquid thorough a sieve lined with a coffee filter.
  3. 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.
  4. 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.
  5. 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.

Fry the beef shanks in the butter until browned on the outside. Remove the beef shanks to a plate. 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.

So that’s going to wrap it up for this exceptional food braised beef shanks recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!