BEEF SHANK BONE BROTH RECIPES

BEEF BONE BROTH RECIPE | ALLRECIPES

Beef Bone Broth Recipe | Allrecipes image

This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.

Provided by Diana71

Categories Broth and Stocks

Total Time 13 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours 30 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank
2 stalks celery, cut into 2-inch pieces
1 large onion, cut into 8 pieces
1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
1 whole head garlic, halved crosswise
12 cups water, or as needed
2 bay leaves, or more to taste
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Place beef bones on the prepared baking sheet.
Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Nutrition Facts : Calories 18.1 calories, CarbohydrateContent 4.1 g, FatContent 0.1 g, FiberContent 0.6 g, ProteinContent 0.6 g, SodiumContent 205.1 mg, SugarContent 1 g

BRAISED BEEF SHANK WITH WINE AND TARRAGON RECIPE | ALLRECIPES

Braised Beef Shank with Wine and Tarragon Recipe | Allrecipes image

Was at the grocery store and beef shanks were on sale, brought it home and this was the result.

Provided by zuklaak

Categories Main Dishes

Total Time 5 hours 25 minutes

Prep Time 15 minutes

Cook Time 5 hours 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Nutrition Facts : Calories 449.3 calories, CarbohydrateContent 12.9 g, CholesterolContent 79.4 mg, FatContent 21.8 g, FiberContent 0.9 g, ProteinContent 32.7 g, SaturatedFatContent 6.7 g, SodiumContent 449.1 mg, SugarContent 6.3 g

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