BRAISED BEEF SHANKS RECIPES

Name: Braised Beef Shanks
Yield: 4 servings
Ingredients: 1 cup oil, for frying; 3 tablespoons olive oil; 1 cup flour; 4 each beef shanks, about 6 ounces each; Salt and black pepper; 2 cups medium diced onions; 1 cup medium diced celery; 1 cup medium diced carrots; 2 tablespoons chopped garlic; 3 bay leaves; 2 tablespoons chopped fresh thyme; 1 cup red wine; 2 quarts veal or dark stock; 1/4 cup parsley; 4 large parsnips, top skin removed and peeled into thin strips

BRAISED BEEF SHANKS RECIPE | FOOD NETWORK

Braised Beef Shanks Recipe | Food Network image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup oil, for frying
3 tablespoons olive oil
1 cup flour
4 each beef shanks, about 6 ounces each
Salt and black pepper
2 cups medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
4 large parsnips, top skin removed and peeled into thin strips

Steps:

Preheat the oil to 350 degrees F in the fryer.
In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.

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

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