Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special 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.
In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Add beef and brown well on both sides. Turn beef on its edge and move to sides of pot.
Braised beef shanks is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Braised beef shanks is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have braised beef shanks using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braised beef shanks:
- Make ready bone-in beef shanks
- Get garlic, unpeeled and halved along it's equator
- Make ready celery, cut into large chunks
- Make ready large carrot, cut into large chunks
- Prepare bay leaves
- Prepare thyme sprigs
- Prepare whole black peppercorns
- Make ready butter
- Prepare large onion, chopped
- Get carrots, sliced 1/4 in thick
- Make ready tomato paste
- Make ready garlic, crushed and chopped
- Get sherry
- Prepare beef stock
- Prepare medium waxy potatoes, peeled and cut into 1/4 in slices
- Get chopped fresh rosemary
- Make ready chopped fresh thyme
- Take green beans, halved
- Take capers
- Prepare heap tsp constarch
Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. 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. In a large stock pot or braising pot, add the olive oil.
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.
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. In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Dredge the shanks in the seasoned flour, coating each side completely. Remove the shanks and set aside.
So that’s going to wrap this up for this special food braised beef shanks recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
