Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, braised beef shanks. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Braised beef shanks is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Braised beef shanks is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Make ready bone-in beef shanks
- Take garlic, unpeeled and halved along it's equator
- Take celery, cut into large chunks
- Make ready large carrot, cut into large chunks
- Prepare bay leaves
- Make ready thyme sprigs
- Prepare whole black peppercorns
- Make ready butter
- Make ready large onion, chopped
- Make ready carrots, sliced 1/4 in thick
- Prepare tomato paste
- Get garlic, crushed and chopped
- Get sherry
- Make ready beef stock
- Prepare medium waxy potatoes, peeled and cut into 1/4 in slices
- Make ready chopped fresh rosemary
- Get chopped fresh thyme
- Take green beans, halved
- Make ready capers
- Prepare heap tsp constarch
Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sprinkle tarragon over shank; cover skillet with lid. Add the oil to a large Dutch oven and heat to high heat.
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.
Once hot, add the shanks, and sear until browned on all sides. Braised beef shanks are an easy cold weather meal. [Photographs: Daniel Gritzer] 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. The braising liquid and aromatic vegetables are then blended into a rich sauce. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. Just add a side dish of rice or some mashed potato cakes or twice baked potatoes , with a delicious glass of red wine and you have the perfect dish to enjoy with.
So that’s going to wrap it up for this exceptional food braised beef shanks recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
