Braised beef shanks
Braised beef shanks

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, braised beef shanks. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Braised beef shanks is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Braised beef shanks is something which I have loved my whole life.

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.

To begin with this recipe, we have to prepare a few ingredients. You can have braised beef shanks using 20 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Braised beef shanks:
  1. Take 2 bone-in beef shanks
  2. Prepare 1 head garlic, unpeeled and halved along it's equator
  3. Get 2 sticks celery, cut into large chunks
  4. Get 1 large carrot, cut into large chunks
  5. Prepare 2 bay leaves
  6. Prepare 1 handful thyme sprigs
  7. Take 1 tbsp whole black peppercorns
  8. Take 2 tbsp butter
  9. Take 1 large onion, chopped
  10. Make ready 2 carrots, sliced 1/4 in thick
  11. Take 1 tbsp tomato paste
  12. Take 3 cloves garlic, crushed and chopped
  13. Take 1 cup sherry
  14. Get 1 cup beef stock
  15. Take 2 medium waxy potatoes, peeled and cut into 1/4 in slices
  16. Make ready 1 tbsp chopped fresh rosemary
  17. Prepare 1 tbsp chopped fresh thyme
  18. Take 1 handful green beans, halved
  19. Take 1/4 cup capers
  20. Prepare 1 heap tsp constarch

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. In a large stock pot or braising pot, add the olive oil.

Instructions to make Braised beef shanks:
  1. 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.
  2. Remove the shanks and set them aside to cool. Strain the braising liquid thorough a sieve lined with a coffee filter.
  3. 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.
  4. 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.
  5. 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.

Remove the beef shanks to a plate. 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. Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil.

So that’s going to wrap it up with this special food braised beef shanks recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!