Hello everybody, it is Louise, welcome to my recipe site. 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 little bit unique. This will be really delicious.
Meal Ideas You'll Love To Serve From Classico's Dinner Recipes. Add beef and brown well on both sides. Turn beef on its edge and move to sides of pot.
Braised beef shanks is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Braised beef shanks is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have braised beef shanks using 20 ingredients and 5 steps. Here is how you can achieve that.
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
- Take 2 sticks celery, cut into large chunks
- Prepare 1 large carrot, cut into large chunks
- Get 2 bay leaves
- Make ready 1 handful thyme sprigs
- Prepare 1 tbsp whole black peppercorns
- Make ready 2 tbsp butter
- Make ready 1 large onion, chopped
- Make ready 2 carrots, sliced 1/4 in thick
- Get 1 tbsp tomato paste
- Make ready 3 cloves garlic, crushed and chopped
- Prepare 1 cup sherry
- Make ready 1 cup beef stock
- Take 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
- Prepare 1/4 cup capers
- Get 1 heap tsp constarch
Season the shanks with salt and pepper. Sprinkle tarragon over shank; cover skillet with lid. Just add a side dish of rice or some mashed potato cakes or twice baked potatoes , with a delicious glass of red wine and you have the perfect dish to enjoy with. Liberally season the beef shanks with salt and pepper.
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.
Add the oil to a large Dutch oven and heat to high heat. Once hot, add the shanks, and sear until browned on all sides. 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 and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce. Browned the shanks in a Le Creuset dutch oven, removed them from the pot, deglazed with two cups of beef bouillon, then returned the shanks to the same pot for braising.
So that’s going to wrap this up for this special food braised beef shanks recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
