Roasted Beef Shank Recipe 395 Recipes

BRAISED BEEF SHANKS

Steps:

• Preheat the oil to 350 degrees F in the fryer.
• In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.

ROASTED BEEF SHANK RECIPE - (3.9/5)

Steps:

• Season shank well with salt and pepper. Place in large glass or stainless steel bowl. add red wine, onions, garlic, parsley and rosemary. Cover and marinate overnight, turning occasionally. Preheat the oven to 350 degrees. In a wide, ovenproof pot or Dutch oven, heat olive oil on medium. When the oil shimmers, add the shank and sear it well on all sides until it's well caramelized, 15 - 20 minutes total. Remove to a large plate. Strain the marinade and reserve the liquid. Turn the heat to medium low and return the solids to the pot, Saute until the onions caramelize, about 20 minutes. Add the liquid and cook until the onions absorb it, about 20 minutes. Add beef stock, boil, and remove pot from the heat. Add the browned shank to the pot, making sure the braising liquid covers about 75% of it. Put a lid on the pot and place it in the oven, Roast, basting regularly, until the internal temperature reaches 150 degrees F and the meat is tender and pulls easily from the shank's bone, about 3 hours.