Braised beef shanks
Braised beef shanks

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, braised beef shanks. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers.

Braised beef shanks is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Braised beef shanks is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook braised beef shanks using 20 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Braised beef shanks:
  1. Get bone-in beef shanks
  2. Get garlic, unpeeled and halved along it's equator
  3. Make ready celery, cut into large chunks
  4. Take large carrot, cut into large chunks
  5. Get bay leaves
  6. Take thyme sprigs
  7. Prepare whole black peppercorns
  8. Get butter
  9. Make ready large onion, chopped
  10. Get carrots, sliced 1/4 in thick
  11. Make ready tomato paste
  12. Take garlic, crushed and chopped
  13. Take sherry
  14. Get beef stock
  15. Take medium waxy potatoes, peeled and cut into 1/4 in slices
  16. Get chopped fresh rosemary
  17. Make ready chopped fresh thyme
  18. Prepare green beans, halved
  19. Take capers
  20. Prepare heap tsp constarch

Melt the butter in a large oven-safe braising pan over medium to medium-high heat. Fry the beef shanks in the butter until browned on the outside. Remove the beef shanks to a plate. Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil.

Instructions to make Braised beef shanks:
  1. Season the shanks liberally with salt and sear them with a little veg oil in a large pot on high heat. Once the shanks are browned on both sides, add enough cold water to cover. Add the halved head of garlic, celery, carrot, bay leaves, thyme sprigs and peppercorns. Cover and bring to a boil. Turn the heat down to medium and simmer for 2 1/2 hours. Skim any pooled fat and gunk from the surface occasionally.
  2. Remove the shanks and set them aside to cool. Strain the braising liquid thorough a sieve lined with a coffee filter.
  3. Add the butter to a medium pot on medium-high heat. Add the onion and sliced carrots and fry 2 minutes. Add the tomato paste and chopped garlic and continue cooking another 2 minutes. Deglaze the pot with the sherry and let simmer until about 3/4 of the sherry has boiled off.
  4. Strip the meat and any marrow off the shanks and add it to the pot along with the strained braising liquid, beef stock, potatoes, rosemary and thyme. Let simmer for 30 minutes. Add the beans and capers and simmer for 5 minutes more.
  5. Make a slurry by adding a splash of water to a bowl and adding the cornstarch. Whisk until smooth. Whisk the slurry into the pot and let the stew simmer for a final 5 minutes. Add any extra salt and pepper as needed before serving.

Remove the beef shanks to a plate. 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. Transfer beef shank to a plate. Hefty beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone.

So that’s going to wrap it up for this exceptional food braised beef shanks recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!