BONELESS BEEF SHANK RECIPE RECIPES

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.

Steps:

• Cut the beef shank into large pieces, approximately 1 pound each (450gr). Some butcher shops sell beef shank pre-cut. (to fairly small pieces) In that case, just use these pieces. I prefer to buy the whole shank and cut it myself (into big pieces).
• Place the meat in a deep aluminum baking tray (you can use a disposable one like I do)
• Cover the meat with water (optional: add 1-2 teaspoons of liquid smoke)
• Generously season the meat with spices like black pepper, salt, cumin, chilli pepper.
• Cover everything with aluminum foil. Make sure it is tight so steam won’t escape.
• Put in a pre-heated oven on 370F (190C) for 4.5 hours. Done !