BRAISED BEEF SHANK RECIPES

BRAISED BEEF SHANKS RECIPE - FOOD.COM

Braised Beef Shanks Recipe - Food.com image

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.

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef shank (2 slices, each about 1 1/2-inch thick)
kosher salt
1 tablespoon olive oil
1 small onion, diced
1 medium carrot, diced
1 small leek, sliced fine (white part only)
1 garlic clove, minced
ground black pepper
1/2 cup white wine or 1/2 cup dry vermouth
1/2 cup chicken broth or 1/2 cup beef broth
1 sprig rosemary
1 lemon, zest of, grated
1/4 cup Italian parsley, minced
2 garlic cloves, minced

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, FatContent 40.7, SaturatedFatContent 14, CholesterolContent 181.6, SodiumContent 368.3, CarbohydrateContent 16.5, FiberContent 2.5, SugarContent 5.5, ProteinContent 72.7

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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