Best Garlicky Braised Beef Shanks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC-BRAISED BEEF SHANKS



Garlic-Braised Beef Shanks image

This is a gorgeous dinner for fall and winter. The slow simmering creates a silky gravy perfect for serving with potatoes. Times do not include chilling.

Provided by Annacia

Categories     Meat

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 16

6 beef shanks (1 1/2-inch-thick, 6 lbs)
1 tablespoon salt
1 teaspoon black pepper
2/3 cup all-purpose flour
1 1/2-2 tablespoons extra virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fl oz)
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
2 slices fresh lemon zest (4-inch-long)
8 fresh thyme sprigs
2 turkish bay leaves (or 1 California)
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice (to taste)
parchment paper
celery leaves

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry and rub all over with salt and pepper.
  • Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
  • Transfer shanks to a large roasting pan.
  • Add broth and water to skillet and bring to a boil, scraping up brown bits.
  • Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours.
  • Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
  • Preheat oven to 350°F (leave rack in middle position).
  • Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour.
  • Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered.
  • If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate.
  • Add lemon juice and salt and pepper to taste.
  • Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
  • Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days.

GARLIC-BRAISED BEEF SHANKS



Garlic-Braised Beef Shanks image

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

Categories     Beef     Garlic     Vegetable     Braise     Dinner     Meat     Beef Shank     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

6 (1 1/2-inch-thick) beef shanks (6 pounds)
1 tablespoon salt
1 teaspoon black pepper
2/3 cup all-purpose flour
1 1/2 to 2 tablespoons extra-virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fluid ounces)
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
2 (4-inch-long) strips fresh lemon zest
8 fresh thyme sprigs
2 Turkish bay leaves or 1 California
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice, or to taste
Garnish: celery leaves
Special Equipment
parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
  • Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
  • Preheat oven to 350°F (leave rack in middle position).
  • Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.

BRAISED BEEF SHANK



Braised Beef Shank image

Provided by Food Network

Categories     main-dish

Time 6h32m

Yield 6 servings

Number Of Ingredients 11

1 (5-pound) beef shank, trimmed of all fat
4 (750 ml) bottles red wine
3/4 cup red wine vinegar
2 tablespoons whole black peppercorns
5 bay leaves
Sprigs thyme, cilantro, tarragon, and parsley
3 onions, medium chopped
4 carrots, peeled, medium chopped
5 celery stalks, medium chopped
2 heads garlic, root removed, cloves separated
1 cup demi-glace

Steps:

  • Shanks: Marinade beef overnight, turning once. Remove beef from marinade, pat dry, and season with salt and pepper. Sear beef in oil on all sides in hot pan, set meat aside.
  • Brown vegetables in same pan as meat. When vegetables are brown, place meat back in pan and cover with marinade. Bring to a boil. Cover and simmer in 325 degree F oven until meat is falling off bone, about 5 hours. Drain the meat and reserve the strained liquid.
  • When done, place meat in container covered with strained cooking liquid. Let stand overnight in the refrigerator. Remove meat from cooking liquid. Slice 1/2-inch thick. Place in pan.
  • Combine 4 cups liquid and demi-glace. Reduce to sauce consistency. Pour sauce over meat and reheat in a 375 degree oven for about 20 minutes.
  • Serve meat topped with diced glazed carrots and garnish with parsley.
  • Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley.

BRAISED BEEF SHANKS



Braised Beef Shanks image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 cup oil, for frying
3 tablespoons olive oil
1 cup flour
4 each beef shanks, about 6 ounces each
Salt and black pepper
2 cups medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
4 large parsnips, top skin removed and peeled into thin strips

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.

BRAISED BEEF SHANKS



Braised Beef Shanks image

This is a variation on a classical osso bucco preparation, using beef instead of veal. Inspired by a recipe in Judith Jones' "The Pleasures of Cooking For One." Risotto would be a reasonably traditional accompaniment.

Provided by DrGaellon

Categories     < 4 Hours

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 14

1 lb beef shank (2 slices, each about 1 1/2-inch thick)
kosher salt
1 tablespoon olive oil
1 small onion, diced
1 medium carrot, diced
1 small leek, sliced fine (white part only)
1 garlic clove, minced
ground black pepper
1/2 cup white wine or 1/2 cup dry vermouth
1/2 cup chicken broth or 1/2 cup beef broth
1 sprig rosemary
1 lemon, zest of, grated
1/4 cup Italian parsley, minced
2 garlic cloves, minced

Steps:

  • Preheat oven to 350°F.
  • Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides.
  • Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic. Saute briefly, until onions and leeks start to go limp. Add pepper, wine and broth. Scrape bottom of pot to dissolve any accumulated fond. Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Braise in oven 2 hours.
  • Combine grated lemon zest, minced parsley and minced garlic.
  • Serve beef topped with gremolata. Vegetables may be served alongside or discarded, as you like.

Nutrition Facts : Calories 778.8, Fat 40.7, SaturatedFat 14, Cholesterol 181.6, Sodium 368.3, Carbohydrate 16.5, Fiber 2.5, Sugar 5.5, Protein 72.7

RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES



Red Wine Braised Beef Shanks With Roasted Garlic Mashed Potatoes image

My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready.

Provided by kitchengrrl

Categories     Meat

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 26

4 (6 ounce) beef shanks, about
enough olive oil, to form a 1/8 inch layer in pan
1 cup flour, seasoned with
salt
black pepper
1 tablespoon hot paprika
1 teaspoon oregano
1 -2 chopped red onion
2 stalks diced celery
2 diced carrots
2 diced parsnips
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
2 pints baby portabella mushrooms, trimmed and quartered
1 cup red wine (Cabernet Sauvignon recommended)
2 quarts beef stock or 2 quarts other dark stock
3 -4 tablespoons cornstarch (if necessary)
1/4 cup chopped Italian parsley
12 yukon gold potatoes, chopped with skins on
1 head garlic, roasted and chopped
1/4 cup butter, diced
salt and black pepper
1 -2 tablespoon rubbed sage, to taste
1/3-1/2 cup half-and-half

Steps:

  • If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
  • Season the beef shanks with salt and pepper.
  • Dredge the beef shanks in the seasoned flour, coating each side completely.
  • When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until 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, carrots and parsnips, and continue to saute for 1 minute.
  • Season with salt and pepper.
  • Stir in the garlic and herbs.
  • Cook for 1 minute.
  • Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
  • Add the stock and mushrooms.
  • Bring the liquid up to a boil and reduce to a simmer.
  • Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
  • You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
  • Season with salt and pepper if needed.
  • If sauce is not thick enough, add cornstarch mixed with sauce from stew.
  • About half an hour before you are ready to serve, make the potatoes.
  • Boil and drain the potatoes.
  • Add seasonings and butter, then about 1/3 c half and half.
  • Mash to desired consistency, adding more cream as necessary.
  • To serve, mound garlic mashed potatoes in the center of the plate.
  • Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 787.7, Fat 16.5, SaturatedFat 9.6, Cholesterol 38, Sodium 1967.8, Carbohydrate 131.8, Fiber 12.7, Sugar 9.6, Protein 21.4

Related Topics