Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, braised beef shanks. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Braised beef shanks is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Braised beef shanks is something that I have loved my whole life. They are nice and they look fantastic.
This Braised Beef Shank is a dish that we've posted before, but we have an updated recipe for you today, plus a lot more tips and tricks to make sure it comes out right and that you're maximizing the. Check out this Braised Beef Shanks recipe from Lake Geneva Country Meats. Beef shanks are one of the most underrated cuts of beef in our book.
To begin with this recipe, we have to first prepare a few ingredients. You can have braised beef shanks using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Braised beef shanks:
- Take 2 bone-in beef shanks
- Get 1 head garlic, unpeeled and halved along it's equator
- Prepare 2 sticks celery, cut into large chunks
- Prepare 1 large carrot, cut into large chunks
- Get 2 bay leaves
- Take 1 handful thyme sprigs
- Prepare 1 tbsp whole black peppercorns
- Take 2 tbsp butter
- Prepare 1 large onion, chopped
- Make ready 2 carrots, sliced 1/4 in thick
- Take 1 tbsp tomato paste
- Take 3 cloves garlic, crushed and chopped
- Take 1 cup sherry
- Prepare 1 cup beef stock
- Prepare 2 medium waxy potatoes, peeled and cut into 1/4 in slices
- Make ready 1 tbsp chopped fresh rosemary
- Take 1 tbsp chopped fresh thyme
- Get 1 handful green beans, halved
- Take 1/4 cup capers
- Prepare 1 heap tsp constarch
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. Traditional and incredible Chinese braised beef shank with master stock (卤牛肉). It is typically served as a cold appetizer.
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.
But it is quite delicious warm. We can easily change this into a yummy hot noodle. Make this delicious Pressure Cooker Chinese Braised Beef Shank Recipe with homemade Chinese Master Stock 滷水汁! Put the beef shank and marinade ingredients into a Zip-Lock bag or food container, seal it, shake well and place in a fridge for one day. A favorite Taiwanese cold appetizer, this braised beef shank recipe is perfect as a side dish as well.
So that’s going to wrap this up with this special food braised beef shanks recipe. Thanks so much for reading. I’m sure 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, colleague and friends. Thanks again for reading. Go on get cooking!
