Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, braised beef shanks. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Braised beef shanks is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Braised beef shanks is something that I’ve loved my whole life. They’re fine and they look wonderful.
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To begin with this particular recipe, we have to 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:
- Take 2 bone-in beef shanks
- Make ready 1 head garlic, unpeeled and halved along it's equator
- Make ready 2 sticks celery, cut into large chunks
- Prepare 1 large carrot, cut into large chunks
- Get 2 bay leaves
- Get 1 handful thyme sprigs
- Take 1 tbsp whole black peppercorns
- Get 2 tbsp butter
- Get 1 large onion, chopped
- Take 2 carrots, sliced 1/4 in thick
- Make ready 1 tbsp tomato paste
- Prepare 3 cloves garlic, crushed and chopped
- Get 1 cup sherry
- Get 1 cup beef stock
- Make ready 2 medium waxy potatoes, peeled and cut into 1/4 in slices
- Take 1 tbsp chopped fresh rosemary
- Make ready 1 tbsp chopped fresh thyme
- Prepare 1 handful green beans, halved
- Take 1/4 cup capers
- Prepare 1 heap tsp constarch
Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. 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.
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.
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. Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil.
So that is going to wrap it up for this exceptional food braised beef shanks recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
