Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, braised beef shanks. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Braised beef shanks is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Braised beef shanks is something which I have loved my whole life.
To begin 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 can achieve it.
The ingredients needed to make Braised beef shanks:
- Take 2 bone-in beef shanks
- Take 1 head garlic, unpeeled and halved along it's equator
- Make ready 2 sticks celery, cut into large chunks
- Make ready 1 large carrot, cut into large chunks
- Make ready 2 bay leaves
- Make ready 1 handful thyme sprigs
- Make ready 1 tbsp whole black peppercorns
- Prepare 2 tbsp butter
- Get 1 large onion, chopped
- Prepare 2 carrots, sliced 1/4 in thick
- Take 1 tbsp tomato paste
- Prepare 3 cloves garlic, crushed and chopped
- Take 1 cup sherry
- Take 1 cup beef stock
- Take 2 medium waxy potatoes, peeled and cut into 1/4 in slices
- Get 1 tbsp chopped fresh rosemary
- Prepare 1 tbsp chopped fresh thyme
- Prepare 1 handful green beans, halved
- Get 1/4 cup capers
- Make ready 1 heap tsp constarch
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.
Steps 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.
Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides. Season to taste with salt and pepper and transfer to a plate. Beef shanks are found on the leg of a cow, directly above the knee joint.
So that is going to wrap this up for this exceptional food braised beef shanks recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
