Best Spicy Beef Shanks With Julienne Carrots Recipes

P F CHANG'S BEEF A LA SICHUAN

Steps:

• Mix all of the sauce ingredients together and set aside.
• Julienne your carrots and celery and set aside.
• Place the beef in a medium bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.
• In a large skillet (or wok), fry the sliced meat in hot oil until crispy to your liking (3-5 minutes). Remove from oil and drain on paper towels. Drain used oil, if any.
• In the same pan (or wok), add the sesame oil. Bring to high heat and then add the following ingredients one at a time and then give a good stir before adding the next ingredient: the celery, crushed red pepper flakes followed by carrots.
• After adding the carrots, stir-fry for 30 seconds. Add fried meat and green onions. Add sauce and bring to a fast boil. Cook for 1 minute and serve immediately over rice.

GARLICKY BRAISED BEEF SHANKS

Steps:

• Preheat the oven to 325 degrees F.
• Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
• Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP

Steps:

• Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
• Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

SPICY BEEF SHANKS WITH JULIENNE CARROTS

Steps:

• Preheat oven to 275°F.
• In a heavy ovenproof kettle large enough to hold beef shanks in one layer arrange shanks and season with salt and pepper. Roast meat, covered tightly, in middle of oven 2 1/2 hours, or until tender. (Meat will give off juices as it cooks.)
• Stir Worcestershire sauce into pan juices and cool meat, covered partially, basting it as it cools. Transfer meat with a slotted spoon to a platter and discard bones and gristle. Skim fat from pan juices. Return meat to pan juices and heat, covered partially, over moderate heat until just heated through.
• In a steamer set over simmering water steam carrots, covered, 3 minutes, or until crisp-tender, and transfer to a bowl. Toss carrots with butter, horseradish, parsley, and salt and pepper to taste.
• Divide carrots among 4 plates, mounding slightly, and arrange meat over them. Drizzle meat with pan juices.