Recipe For Beef Shank
As a food enthusiast, I always love to explore new recipes, especially those that are not commonly served in restaurants. Recently, I came across a recipe for beef shank which intrigued me. I was curious about the taste and texture of this dish, so I decided to give it a try. After cooking it a few times, I have come up with the perfect recipe that I believe everyone should try. In this article, I will share my recipe for beef shank along with some tips and tricks to make it even better.
Recipes Information
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours and 15 minutes
- Recipe Category: Main Dish
- Recipe Cuisine: American
- Aggregate Rating: 4.5/5
Ingredients
- 1 beef shank (about 2 pounds)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tablespoon of tomato paste
- 4 cups of beef broth
- 1 tablespoon of olive oil
- Salt and pepper
Instructions
- Preheat the oven to 325°F.
- In a Dutch oven, heat the olive oil over medium-high heat.
- Season the beef shank with salt and pepper, then brown it on all sides in the Dutch oven. Remove from the Dutch oven and set aside.
- Add the onion, garlic, carrots, and celery to the Dutch oven and cook until tender.
- Stir in the tomato paste and cook for 1 minute.
- Add the beef broth and bay leaves to the Dutch oven and bring to a boil.
- Add the beef shank back to the Dutch oven, cover, and transfer to the oven.
- Cook for 4 hours or until the meat is tender and falling off the bone.
- Remove the beef shank from the Dutch oven and let it rest for 10 minutes before serving.
- Remove the bay leaves and skim any excess fat from the broth.
- Serve the beef shank with the vegetables and broth.
Nutritions Table
| Nutrition Information | Amount per serving |
|---|---|
| Calories | 400 |
| Total Fat | 20g |
| Saturated Fat | 7g |
| Cholesterol | 100mg |
| Sodium | 800mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 40g |
Recipes FAQ
- Q: Can I use a slow cooker instead of a Dutch oven?
- A: Yes, you can. Cook on low for 8 hours or high for 4 hours.
- Q: What other vegetables can I use?
- A: You can use any vegetables you like, such as potatoes, parsnips, or turnips.
- Q: Can I freeze the leftovers?
- A: Yes, you can. Store in an airtight container for up to 3 months.
Recipes Tips
Beef shank is a tough cut of meat, so it needs to be cooked slowly and at a low temperature to break down the connective tissues and become tender. You can also add some red wine to the broth to enhance the flavor. Here are some tips to make your beef shank even better:
1. Choose a good quality beef shank. Look for a piece with a nice marbling of fat and a deep red color.
2. Brown the beef shank well. This will add flavor to the dish and help to caramelize the meat.
3. Use a Dutch oven. This type of pot is perfect for slow-cooking because it distributes heat evenly.