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
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.
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.
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.
More about "garlic braised beef shanks recipes"
BRAISED BEEF SHANKS RECIPE - FOOD FANATIC
From foodfanatic.com
BRAISED BEEF SHANK WITH GARLIC AND TOMATOES - SMART PENNY PINCHER
From smartpennypincher.com
OSSO BUCCO (BRAISED BEEF SHANKS RECIPE) - THE KITCHEN …
From thekitchenmagpie.com
OVEN BRAISED BEEF SHANKS - CLASSIC-RECIPES
From classic-recipes.com
BEER BRAISED BEEF SHANK WITH GARLIC GRITS - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
RED WINE AND GARLIC BRAISED BEEF SHANKS ⋆ TWO LUCKY …
From twoluckyspoons.com
VENISON SHANKS WITH GARLIC - BRAISED VENISON SHANK RECIPE
From honest-food.net
BRAISED GRASS-FED BEEF SHANKS WITH GREMOLATA - REAL FOOD WHOLE …
From realfoodwholehealth.com
GARLIC BRAISED BEEF SHANKS - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
OSSO BUCO BEEF SHANKS W/ ROASTED GARLIC MASCARPONE POLENTA
From thecookingguy.com
SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS
From garlicandzest.com
BEEF SHANK PRESSURE COOKER : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BRAISED BEEF SHANK AND VEGETABLES: ROASTED BEEF RECIPE AND …
From healthandlivingdigest.com
GARLIC BRAISED BEEF SHANKS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRAISED BEEF SHANK - READER'S DIGEST CANADA
From readersdigest.ca
BRAISED BEEF SHANKS RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
BRAISED BEEF SHANKS | EMERILS.COM
From emerils.com
BRAISED BEEF SHANKS – RAVE ABOUT FOOD
From raveaboutfood.com
TAIWANESE BRAISED BEEF SHANK (EASY!) - TIFFY COOKS
From tiffycooks.com
GARLICKY BRAISED BEEF SHANKS - CIRCLE B RANCH AND MARINA'S KITCHEN
From circlebranchpork.com
GARLIC-BRAISED BEEF SHANKS - PLAIN.RECIPES
From plain.recipes
BRAISED BEEF SHANKS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GARLIC-BRAISED BEEF SHANKS RECIPE - FOOD.COM
From pinterest.ca
SLOW COOKER BEEF SHANK RECIPE - THERESCIPES.INFO
From therecipes.info
GARLIC BRAISED BEEF SHANKS FOOD- WIKIFOODHUB
From wikifoodhub.com
BRAISED BEEF SHANK RECIPE - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
BRAISED BEEF SHANKS WITH PARSLEY PECAN PESTO - ACADIANA TABLE
From acadianatable.com
CHINESE BRAISED BEEF SHANK RECIPE - LORIN CHEUNG
From lorincheung.com
GARLIC AND HERB BRAISED BEEF SHANKS - TEENY TINY SPICE RECIPES
From teenytinyspicerecipes.com
EASY BRAISED BEEF SHANK (CARNIVORE FRIENDLY) - PRIMAL EDGE HEALTH
From primaledgehealth.com
GARLIC BRAISED BEEF SHANKS FOOD- WIKIFOODHUB
From wikifoodhub.com
SLOW COOKER BEEF SHANKS RECIPE - DELICIOUSOBSESSIONS.COM
From deliciousobsessions.com
GARLIC BRAISED BONELESS BEEF SHANKS | KOSHERMEATS2U.COM
From koshermeats2u.com
BRAISED BEEF SHANKS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
EASY BRAISED BEEF SHANK RECIPE - COPYKAT RECIPES
From copykat.com
BRAISED BEEF SHANKS RECIPE RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
WORLD BEST DIABETIC FOOD RECIPES : GARLIC-BRAISED BEEF SHANKS
From worldbestrecipesdiabetic.blogspot.com
RED WINE-BRAISED BEEF SHANKS RECIPE - SERIOUS EATS
From seriouseats.com
GARLIC BRAISED BEEF SHANKS RECIPE - FARMERS TO YOU
From farmerstoyou.com
ITALIAN BRAISED BEEF SHANKS RECIPE ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
#main-ingredient #occasion #beef #diabetic #fall #winter #dietary #seasonal #comfort-food #meat #taste-mood
You'll also love