PRAIRIE BRAISED BUFFALO SHANKS
If you've never tried buffalo (bison) I can highly recommend it. It's delicious and healthier than beef.
Provided by Annacia
Categories Meat
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, brown shanks over med-high heat in veg oil.
- Add onion, garlic and carrots.
- Stir in water, barley.
- Add salt and pepper to taste.
- Add coarsely chopped tomatoes.
- Bring to a boil and reduce heat.
- Cover and simmer on low for 2.5 hours.
- Stir in fresh parsley during final 20 minutes of cooking.
- Remove meat; remove bay leaf.
- Taste and adjust seasonings.
- Enjoy!
Nutrition Facts : Calories 290.4, Fat 8.4, SaturatedFat 1.2, Sodium 946.5, Carbohydrate 48.7, Fiber 12.1, Sugar 8.2, Protein 8.4
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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