BEEF SHANKS WITH BEANS RECIPE - (3.7/5)
Provided by jeaklor
Number Of Ingredients 8
Steps:
- In slow cooker stir together all ingredients except carrots and navy beans. Cook on high for 4 to 6 hours, low for 10 to 12 hours or until beef Is fork tender. Just before serving, stir in carrots and beans. Cover; continue cooking. stirring occasionally, until beans are heated through (6 to 8 minutes). If desired, remove meat from bones; discard bones. Return meat to bean mixture. To serve, ladle into bowls. 6 servings. Note: 1/4 teaspoon dried crushed rosemary can be substituted for 1 teaspoon chopped fresh rosemary.
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.
SOUTHWEST BEEF SHANKS & BLACK BEANS
Another one who's history is lost, but I remember, it is good. Like most soups, stews, and chili this is better if made the day before and reheated to serve. It does freeze well for quick meals later.
Provided by Pierre Dance
Categories Black Beans
Time 9h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In hot weather move the crock pot out to the shade of the patio table.
- Put everything through the Chipotle Chilie into crock pot, mix well.
- Work Beef Shanks down under the beans.
- Cover and cook on low heat for 9-10 hours.
- Remove Beef Shanks to a cooling rack.
- Skim fat from stew.
- Raise heat to high.
- Stir in Masa Harina, mix well.
- Add Hominy.
- Stir well.
- Trim meat from bones.
- cut into bite size pieces.
- Return to pot.
- Cook 20 minutes more.
- Let cool and chill overnight. Reheat to serve or may be frozen for later.
- Stir a bit of Key Lime zest & juice into each bowl just before serving.
Nutrition Facts : Calories 666.1, Fat 24.6, SaturatedFat 8.9, Cholesterol 100, Sodium 916.4, Carbohydrate 55.3, Fiber 12.9, Sugar 10.7, Protein 58.3
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.
MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP
Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!
Provided by Micki McKinzie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
- Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g
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.
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.
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