RECIPE FOR 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.

OSSO BUCCO - BEEF SHANKS RECIPE - FOOD.COM

Osso Bucco - Beef Shanks Recipe - Food.com image

A variation on the veal shank version of the traditional Italian recipe. The light heat with the orange is great, This works very well with egg noodles/wild rice/and garlic mashed potato.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 beef shanks, cut 1 1/2 inches thick
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1 large onion
8 garlic cloves
3 celery ribs
3 large carrots, 1/2 inch
1 hot chili pepper, long
1/2 teaspoon orange zest (optional)
1/4 teaspoon sage
1 teaspoon parsley
1/4 teaspoon thyme
1 bay leaf
1 cup beef stock
3/4 cup red wine
4 large tomatoes, skinned and chopped
3 ounces pancetta

Steps:

heat oven to 325 degrees.
dredge the shanks in flour salt and pepper mixture.
heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.

Nutrition Facts : Calories 278.6, FatContent 14.4, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 590, CarbohydrateContent 27.1, FiberContent 5.4, SugarContent 10.4, ProteinContent 4.9

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