Beef shank recipe

A beef shank is a long, thick part of the beef in between the patella/knuckle and the upper part of the hind leg. It consists of two bones that are connected by tough tendons. The shank can be boned to make for a rich, gelatinous gravy or cut into smaller pieces for stewing or braising. It may also be prepared with salt pork or pancetta to add flavor and richness before adding vegetables like potato, onion, and carrot. A critical note about cooking beef shanks: it is best not to overcook them as they will become dry with long cooking times.

In addition to its primary use in cooking, the beef shank is also seen on menus as an appetizer. It is trendy and served as stew meat at Red Lobster.

Serves: 4 Prep Time: 15 minutes Cooking Time: 5 hours 5 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Steps/How to make Beef Shank

1-1/2 lb Short ribs. 1 large chopped onion.

2 diced celery sticks.

Two chopped carrots.

One cup of water (you can use chicken broth instead of water).

3 tbsp tomato paste (to obtain the dark brown color, you can use ketchup, but remember to add 1 tbsp at a time and taste before adding more).

3 tbsps of shallots minced.

3 garlic cloves minced.

2 bay leaves. Chives, parsley, olive oil, or all three for garnish decorating. Salt and pepper to taste when done cooking.

2-1/2 lb Beef stew meat. 1 large chopped onion.

3 diced celery sticks.

3 chopped carrots.

1 cup of water (you can use chicken broth instead of water).

3 tbsp tomato paste (to obtain the dark brown color you can use ketchup, but remember to add 1 tbsp at a time and taste before adding more). 3 tbsps of shallots minced. 2 garlic cloves minced. 2 bay leaves. Chives, parsley, olive oil, or all three for garnish decorating. Salt and pepper to taste when cooking and before using on the meat.

Instructions

The ingredients need to be cut into 1 inch cubes. The recipe calls for: 2 pounds of beef stew meat, 1 large onion, 3 cloves of garlic, 3 sprigs thyme, and 2 bay leaves.

Method: The meat will cook more evenly if you use a cooker bag. Add the onion, garlic, and thyme to the bag. Add the bay leaves and cook in a slow cooker for 6 hours on low heat.

To make it into a deliciously aromatic dish here is a great tip: always add vegetables when cooking with stock; this way, they are already cooked before cooking with meat. You can always add them after cooking if you'd like as well.

Product by: Smallrecipe.com

Categories: Main Meal

Recipe and method:

* Place a 2-pound piece of the beef shank in a crockpot with 1 cup of water.
* Cook on high for 3 hours.
* Add garlic, pepper flakes, and Worcestershire sauce; cook for 1/2 hour more on low heat until the shank has become tender but not mushy (it will be very soft but not falling apart).
* Heat one cup of heavy cream in a saucepan until it begins to boil; add salt and black pepper to taste.
* Stir in the hot sauce and simmer until the sauce is added to the crockpot.
* Pour over the meat, mixing healthy—cover and cook on low for 8 hours more.
* Remove from the crockpot (it should be very soft), shred meat with two forks and mix with cooked noodles, potatoes, carrots, and green beans.
* Top with cheese (I used parmesan).
* Spoon into 4 individual dishes; garnish with parsley.

Osso Bucco, Italian for “bone with a hole,” is a traditional dish from the Veneto region of northern Italy, where it has been served for centuries. Although initially prepared using only veal, today, it is also prepared using beef and pork. A thin layer of fat covers these bones, simmered in stock and wine until they fall off the bones. The marrow can then be scraped out between the bones and removed. Osso Bucco is a delicious meal consisting of braised veal shanks, cooked in wine and stock until they fall off the bone, while diners pick at their morsels.

Although commonly associated with the Veneto region, Osso Bucco can also be found in other parts of the country, like Nuyorican food restaurant’s “cookbook.”

Osso Bucco is a strong-flavored dish. Be sure to pick up some beef marrow to sprinkle over the top. The picture shows 3 marrow bones. You can use beef shanks, but they will take longer to cook.

When preparing osso buco, do not let the stock get too low (it will require more wine and meat), as during braising, the meat expands considerably, and so does its juices.

This is a classic beef stew, including vegetables and tender meat. It has a rich flavor with warm spices. Serve in bowls with some cheese at the bottom.

Recipe and method:

* Place short ribs, bone-in in crockpot on low for 6 hours.
* Add garlic, onion and ginger; cook for 2 more hours until meat is falling off bones.
* Add tomatoes (with juice), salt, pepper, garam masala and crushed cardamom; cook for 1 more hour or until tomatoes have broken down and gravy is thickened.
* Serve hot over rice or gnocchi with a tablespoon of tomato sauce.
* Garnish with parsley or cilantro.

Tips and Tricks.

Vegetables help keep meat tender, so always add them when cooking with stock.

Using the slow cooker is a big help to keep the meat tender.

You can use beef shanks, but it might take longer to cook. Use 2 cups of water for every pound of beef if you use shanks. You can use chicken broth instead of water if you’d like, or both! You can also use beef or pork shanks (for example, grind a rib-eye and slice the strip on one side 2 inches wide; you will end up with four racks). Trim off excess fat and place in a gallon-sized freezer bag; freeze until solid; store in the freezer for cooking later.

Conclusion.

Beef ribs can be braised in a slow cooker or pressure cooker. They are particularly delicious when cooked this way, with the meat falling off the bone, the fat rendered, and the meat tender. Don’t confuse beef ribs with short ribs, which look similar but are cut from different sections of a cow (short rib is between 13 and 22 pounds of the whole cow cut into individual rib-eye steaks).