Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, braised beef shanks. It is one of my favorites. This time, I’m gonna make it a bit unique. 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. Dredge the shanks in the seasoned flour, coating each side completely. Sprinkle beef with salt on both sides.
Braised beef shanks is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s 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 have to prepare a few ingredients. You can have braised beef shanks using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Braised beef shanks:
- Get 2 bone-in beef shanks
- Get 1 head garlic, unpeeled and halved along it's equator
- Take 2 sticks celery, cut into large chunks
- Prepare 1 large carrot, cut into large chunks
- Make ready 2 bay leaves
- Prepare 1 handful thyme sprigs
- Get 1 tbsp whole black peppercorns
- Get 2 tbsp butter
- Make ready 1 large onion, chopped
- Prepare 2 carrots, sliced 1⁄4 in thick
- Take 1 tbsp tomato paste
- Make ready 3 cloves garlic, crushed and chopped
- Take 1 cup sherry
- Take 1 cup beef stock
- Get 2 medium waxy potatoes, peeled and cut into 1⁄4 in slices
- Get 1 tbsp chopped fresh rosemary
- Prepare 1 tbsp chopped fresh thyme
- Take 1 handful green beans, halved
- Make ready 1⁄4 cup capers
- Take 1 heap tsp constarch
Dredge the beef shanks through the flour and coat it (skip this if you're low-carb). 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.
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.
Fry the beef shanks in the butter until browned on the outside. Remove the beef shanks to a plate. 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.
So that’s going to wrap this up with this special food braised beef shanks recipe. Thank you very much for your time. I’m sure that 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 on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
