WHAT IS BEEF SHANK RECIPES

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.

Steps:

• Heat the oven to 300 F.
• Put the 1/4 cup of flour in a wide shallow bowl or sturdy food storage bag; add the salt and pepper. Dredge or shake the beef shanks in the flour to coat thoroughly.
• Heat 2 tablespoons of the vegetable oil in a large Dutch oven or heavy saute pan over medium-high heat. Cook the beef shanks, turning to sear both sides, for about 7 to 9 minutes. Remove the beef shanks to a plate and set aside.
• Reduce the heat to medium. Add the mushrooms to the pan with another tablespoon of vegetable oil and cook until browned and tender. Remove the mushrooms to the plate with the beef shanks and set aside.
• Add the onion, celery, carrots, and garlic to the pan with another tablespoon of oil. Cook, stirring constantly, until the onions are translucent. Add the wine to the pan and bring to a boil. Simmer for 5 minutes to reduce slightly. Add the beef broth, beef shanks, and mushrooms back to the pan.
• Cover the pan and bake for about 3 to 4 hours, until the meat is tender and falling off the bone.
• Remove the beef and vegetables to a plate and keep warm while you make the gravy.
• Strain the liquids and skim off fat. A gravy separator works well for this. Pour the skimmed liquids back into the Dutch oven or pan and add the solids to the beef shanks and vegetables.
• Put the pan with the liquids over medium heat and bring to a boil. Simmer for about 3 to 5 minutes to concentrate flavors.
• Put 1 1/2 tablespoons of flour into a small bowl or cup.
• Add 2 tablespoons of cold water and whisk until smooth. Stir into the simmering liquids. Cook, stirring, until thickened.
• Taste the gravy and add salt and pepper, as needed.
• Serve the beef shanks with the gravy and vegetables, along with mashed or boiled potatoes or hot cooked noodles.