Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, braised beef shanks. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Braised beef shanks is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Braised beef shanks is something which I’ve loved my whole life.
Our beef is from British cattle, hand selected and dry aged for sublime taste and texture. At The Village Butchers we are not happy until our meat is safely delivered to your door. Add beef and brown well on both sides.
To get started with this particular recipe, we must first prepare a few components. 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
- Make ready garlic, unpeeled and halved along it's equator
- Make ready celery, cut into large chunks
- Get large carrot, cut into large chunks
- Take bay leaves
- Make ready thyme sprigs
- Make ready whole black peppercorns
- Get butter
- Prepare large onion, chopped
- Take carrots, sliced 1/4 in thick
- Get tomato paste
- Prepare garlic, crushed and chopped
- Get sherry
- Make ready beef stock
- Get medium waxy potatoes, peeled and cut into 1/4 in slices
- Make ready chopped fresh rosemary
- Prepare chopped fresh thyme
- Make ready green beans, halved
- Prepare capers
- Prepare heap tsp constarch
In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Sprinkle tarragon over shank; cover skillet with lid. 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.
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.
Liberally season the beef shanks with salt and pepper. Add the oil to a large Dutch oven and heat to high heat. Once hot, add the shanks, and sear until browned on all sides. Browned the shanks in a Le Creuset dutch oven, removed them from the pot, deglazed with two cups of beef bouillon, then returned the shanks to the same pot for braising. 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.
So that is going to wrap this up for this exceptional food braised beef shanks recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
