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Before you jump to Braised beef shanks recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Reasons Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to braised beef shanks recipe. You can have braised beef shanks using 20 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Braised beef shanks:
- Use 2 bone-in beef shanks
- Provide 1 head garlic, unpeeled and halved along it's equator
- Use 2 sticks celery, cut into large chunks
- Provide 1 large carrot, cut into large chunks
- Take 2 bay leaves
- Use 1 handful thyme sprigs
- Prepare 1 tbsp whole black peppercorns
- Prepare 2 tbsp butter
- Prepare 1 large onion, chopped
- Provide 2 carrots, sliced 1/4 in thick
- Prepare 1 tbsp tomato paste
- Prepare 3 cloves garlic, crushed and chopped
- Take 1 cup sherry
- You need 1 cup beef stock
- Use 2 medium waxy potatoes, peeled and cut into 1/4 in slices
- Use 1 tbsp chopped fresh rosemary
- You need 1 tbsp chopped fresh thyme
- Provide 1 handful green beans, halved
- Prepare 1/4 cup capers
- Take 1 heap tsp constarch
Steps to make Braised beef shanks:
- Season the shanks liberally with salt and sear them with a little veg oil in a large pot on high heat. Once the shanks are browned on both sides, add enough cold water to cover. Add the halved head of garlic, celery, carrot, bay leaves, thyme sprigs and peppercorns. Cover and bring to a boil. Turn the heat down to medium and simmer for 2 1/2 hours. Skim any pooled fat and gunk from the surface occasionally.
- Remove the shanks and set them aside to cool. Strain the braising liquid thorough a sieve lined with a coffee filter.
- Add the butter to a medium pot on medium-high heat. Add the onion and sliced carrots and fry 2 minutes. Add the tomato paste and chopped garlic and continue cooking another 2 minutes. Deglaze the pot with the sherry and let simmer until about 3/4 of the sherry has boiled off.
- Strip the meat and any marrow off the shanks and add it to the pot along with the strained braising liquid, beef stock, potatoes, rosemary and thyme. Let simmer for 30 minutes. Add the beans and capers and simmer for 5 minutes more.
- Make a slurry by adding a splash of water to a bowl and adding the cornstarch. Whisk until smooth. Whisk the slurry into the pot and let the stew simmer for a final 5 minutes. Add any extra salt and pepper as needed before serving.
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