Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, braised beef shanks. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Braised beef shanks is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Braised beef shanks is something which I’ve loved my entire life.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can cook braised beef shanks using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Braised beef shanks:
- Make ready bone-in beef shanks
- Prepare garlic, unpeeled and halved along it's equator
- Get celery, cut into large chunks
- Take large carrot, cut into large chunks
- Take bay leaves
- Get thyme sprigs
- Make ready whole black peppercorns
- Prepare butter
- Take large onion, chopped
- Get carrots, sliced 1/4 in thick
- Take tomato paste
- Prepare garlic, crushed and chopped
- Prepare sherry
- Make ready beef stock
- Make ready medium waxy potatoes, peeled and cut into 1/4 in slices
- Get chopped fresh rosemary
- Take chopped fresh thyme
- Make ready green beans, halved
- Take capers
- Take heap tsp constarch
Just add a side dish of rice or some mashed potato cakes or twice baked potatoes , with a delicious glass of red wine and you have the perfect dish to enjoy with. Liberally season the beef shanks with salt and pepper. Add the oil to a large Dutch oven and heat to high heat. Once hot, add the shanks, and sear until browned on all sides.
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.
Sprinkle tarragon over shank; cover skillet with lid. Braised beef shanks are an easy cold weather meal. [Photographs: Daniel Gritzer] 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. Browned the shanks in a Le Creuset dutch oven, removed them from the pot, deglazed with two cups of beef bouillon, then returned the shanks to the same pot for braising. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered.
So that’s going to wrap it up for this special food braised beef shanks recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
