Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, braised beef shanks. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
This Braised Beef Shank is a dish that we've posted before, but we have an updated recipe for you today, plus a lot more tips and tricks to make sure it comes out right and that you're maximizing the. Braised Beef Shank with Wine and Tarragon. I have never cooked beef shanks before.
Braised beef shanks is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Braised beef shanks is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. 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:
- Take 2 bone-in beef shanks
- Get 1 head garlic, unpeeled and halved along it's equator
- Take 2 sticks celery, cut into large chunks
- Get 1 large carrot, cut into large chunks
- Prepare 2 bay leaves
- Get 1 handful thyme sprigs
- Prepare 1 tbsp whole black peppercorns
- Get 2 tbsp butter
- Prepare 1 large onion, chopped
- Prepare 2 carrots, sliced 1/4 in thick
- Get 1 tbsp tomato paste
- Get 3 cloves garlic, crushed and chopped
- Make ready 1 cup sherry
- Prepare 1 cup beef stock
- Prepare 2 medium waxy potatoes, peeled and cut into 1/4 in slices
- Get 1 tbsp chopped fresh rosemary
- Get 1 tbsp chopped fresh thyme
- Take 1 handful green beans, halved
- Make ready 1/4 cup capers
- Prepare 1 heap tsp constarch
Chef Michael Mina braises beef shanks in red wine until the meat is fork-tender and the sauce is rich and silky-smooth. I think this was the first time I made beef shanks. I will probably just use peeled garlic cloves next time, as. Put the beef shank and marinade ingredients into a Zip-Lock bag or food container, seal it, shake well and place in a fridge for one day.
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. 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.
Beef shank is braised in a well-seasoned broth then sliced into thin pieces to serve. The rich stock is then kept as a master stock to be reused over and over for braising other ingredients. Traditional and incredible Chinese braised beef shank with master stock (卤牛肉). It is typically served as a cold appetizer. But it is quite delicious warm.
So that’s going to wrap it up for this special food braised beef shanks recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
