Braised beef shanks

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, braised beef shanks. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Braised beef shanks is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Braised beef shanks is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Get 2 bone-in beef shanks
  2. Prepare 1 head garlic, unpeeled and halved along it's equator
  3. Take 2 sticks celery, cut into large chunks
  4. Prepare 1 large carrot, cut into large chunks
  5. Get 2 bay leaves
  6. Make ready 1 handful thyme sprigs
  7. Prepare 1 tbsp whole black peppercorns
  8. Make ready 2 tbsp butter
  9. Make ready 1 large onion, chopped
  10. Prepare 2 carrots, sliced 1⁄4 in thick
  11. Take 1 tbsp tomato paste
  12. Take 3 cloves garlic, crushed and chopped
  13. Prepare 1 cup sherry
  14. Get 1 cup beef stock
  15. Make ready 2 medium waxy potatoes, peeled and cut into 1⁄4 in slices
  16. Make ready 1 tbsp chopped fresh rosemary
  17. Get 1 tbsp chopped fresh thyme
  18. Take 1 handful green beans, halved
  19. Make ready 1⁄4 cup capers
  20. Take 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, and keep warm. Add the onion slices to the skillet; cook and stir until the onion is tender.

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, and keep warm. Add the onion slices to the skillet; cook and stir until the onion is tender. 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.

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