Garlicky Braised Beef Shanks Recipes
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.
Recipe From epicurious.com
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
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.
Recipe From food.com
Provided by Annacia
Categories Meat
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 16
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From foodnetwork.com
2017-03-01 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.
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2017-03-01 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.
3/5 (2)
Author Food Network Magazine
Servings 4
Category Main-Dish
- 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 minu
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From food.com
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2014-04-25 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 …
5/5 (1)
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Category < 4 Hours
Calories 779 per serving
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