Brasied Beef Shank
This is a variation on a classical Osso Bucco preparation, using beef instead of veal. Risotto or a Savory Bread Pudding would be wonderful accompaniments to this. I have adapted this recipe to serve 4. Veal shanks for Osso Bucco cost $18.99 per pound. Beef Shanks cost $7.49 per pound.
Braised Beef Shank
Ingredients
- 4-1 lb beef shanks each about 1-1/2” thick
- Kosher salt
- 3 Tablespoons olive oil or vegetable oil
- 1 large onion diced
- 3- 3 ” sections of leek sliced fine(white and light green part only)
- 3 garlic cloves minced fine
- Ground black pepper
- 1/2 C chicken broth OR 1/2 C beef broth
- 1 sprig Rosemary
- Gremolata
- * 2 lemons zest of, grated
- * 1/2 C Italian parsley
- * 4 garlic cloves minced finely
Instructions
- Preheat oven to 350F. You can also cook covered on the stove top for the same amount of time and forego the oven
- Sprinkle beef with salt on both sides.
- Heat-oil in a Dutch oven over medium-high heat with a tight lid until it shimmers.
- Add beef and brown well on both sides. Remove to a plate.
- Reduce heat to medium. Add onion, carrot, leek and garlic. Sauté briefly until onions and leeks start to go limp. Add pepper and wine, scraping the bottom of pot to dissolve any accumulated fond.
- Add broth and lay the beef back down on top of the vegetables and lay rosemary sprig across the beef. Cover tightly and braise in oven for 2 hours or cook covered on the stove top (which is how I cooked it) for 1-1/2 to 2 hours.
- Combine grated lemon zest, minced parsley and minced garlic. (I prefer just minced parsley)
- Serve beef topped with gremolata or chopped Italian parsley.
- Vegetables may be served alongside or discarded, as you like.
- Should you need to keep hot until everything is ready, simple leave in the oven tightly covered @ 125F.
- Refresh by spooning juices over the meat
- See recipe for Parmesan Risotto.
Video
Notes
Ready In: 2hrs 45mins. Serves: 4
INGREDIENTS
- 4-1lb beef shanks, each about 1-1/2” thick
- Kosher salt
- 3 Tablespoons olive oil or vegetable oil
- 1 large onion, diced
- 3- 3” sections of leek, sliced fine(white and light green part only)
- 3 garlic cloves, minced fine
- Ground black pepper
- 1/2 C chicken broth OR 1/2 C beef broth
- 1 sprig Rosemary
Gremolata
- 2 lemons, zest of, grated
- 1/2 C Italian parsley
- 4 garlic cloves, minced finely
DIRECTIONS
Preheat oven to 350F
Sprinkle beef with salt on both sides. Heat-oil in a Dutch oven over medium-high heat with a tight lid until it shimmers. Add beef and brown well on both sides. Remove to a plate.
Reduce heat to medium. Add onion, carrot, leek and garlic. Sauté briefly until onions and leeks start to go limp. Add pepper and wine, scraping the bottom of pot to dissolve any accumulated fond.
Add broth and lay the beef back down on top of the vegetables and lay rosemary sprig across the beef. Cover tightly and braise in oven for 2 hours.
Combine grated lemon zest, minced parsley and minced garlic. (I prefer just minced parsley)
Serve beef topped with gremolata or chopped Italian parsley. Vegetables may be served alongside or discarded, as you
like.
Should you need to keep hot until everything is ready, simple leave in the oven tightly covered @ 125F. Refresh by spooning juices over the meat
See recipe for Parmesan Risotto.
Recipe from Food.com
For more Beef Shank Recipe click here on Pinterest.
For more of my Entree recipes follow this link: https://darlenestable.com/category/entree/
