Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, braised beef shanks. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Braised beef shanks is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook braised beef shanks using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Braised beef shanks:
- Prepare bone-in beef shanks
- Make ready garlic, unpeeled and halved along it's equator
- Get celery, cut into large chunks
- Get large carrot, cut into large chunks
- Take bay leaves
- Make ready thyme sprigs
- Take whole black peppercorns
- Get butter
- Prepare large onion, chopped
- Prepare carrots, sliced 1/4 in thick
- Get tomato paste
- Take garlic, crushed and chopped
- Get sherry
- Make ready beef stock
- Get medium waxy potatoes, peeled and cut into 1/4 in slices
- Get chopped fresh rosemary
- Prepare chopped fresh thyme
- Prepare green beans, halved
- Prepare capers
- Make ready heap tsp constarch
Dredge the beef shanks through the flour and coat it (skip this if you're low-carb). 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.
Instructions to make Braised beef shanks:
- 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.
- Remove the shanks and set them aside to cool. Strain the braising liquid thorough a sieve lined with a coffee filter.
- 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.
- 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.
- 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.
Fry the beef shanks in the butter until browned on the outside. Remove the beef shanks to a plate. Beef shanks are found on the leg of a cow, directly above the knee joint. The meat may appear similar to steak, but with a signature marrow bone featured in the center. In a large stock pot or braising pot, add the olive oil.
So that’s going to wrap this up for this exceptional food braised beef shanks recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
