Lamb/Beef Shank Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-4 shanks (either cross cut like a steak or whole like a lower leg shin area)
4 tablespoons flour
3 tablespoons oil
2 tablespoons oil
3 Bay leaves (3 small or 2 large)
1/2 Cup Tomato Paste or a Can of Tomatoes (Diced, whole, chopped, etc)
3-5 sprigs of fresh thyme (4-5 inch length)
2 tablespoons dried oregano
1 tablespoons salt
2 sprigs of fresh rosemary (4-5 inch length)
1 small onion- diced
1 head of garlic 6-8 individual pieces
2 stalks of celery diced
chicken/vegetable/beef broth to not completely submerge the meat *could supplement with some water if needed
(optional)
carrots/root vegetables either whole or large pieces
1/2 cup of wine or cooking sherry
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Directions: |
Directions:Preheat oven to 325 degrees
In a cold pan add the 3 tablespoons oil and start the flame on med-high. In a clean dish dust the shanks with flour and pat off excess. Saute all both sides and edges of shanks till nicely browned. Take pan off heat and wipe out with paper towel the used oil/flour.
Return pan to flame on med-high and add 2 tablespoons oil to pan and add the diced onion and celery and cook until slightly softened. Add tomato paste and stir to warm up the paste (do not let burn). You should smell a slightly sweeter smell from the mixture, add salt and oregano. Slowly add either wine or broth to loosen the paste but still be incorporated.
*depending on the cut of meat you could slice into the meat to make pockets (make inch wide/deep cuts) with a small sharp knife to insert the peeled garlic and rosemary/thyme stems to help infuse the flavors overnight or while cooking.
Add vegetables and meat to the pot, your liquid should not submerge the meat. Braising requires some of the meat to be exposed (within reason). Add bay leaves and thyme/rosemary sprigs (if not inside the meat)
Bring mixture to a simmer before covering and placing in the oven
Try to cook at least 3 hours at a constant simmer. checking liquid levels halfway through or as needed. Meat should be fork tender.
To serve you can use a gravy separator or a ladle to skim fat off remaining liquid. You could thicken the sauce as a gravy or reserve for soup. |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: depending on the cut or quality of the meat you may want to soak the meat in cold water for half an hour before prepping, to remove any old blood. You will know if by the gamy smell. You should see pink in the water. After 30 min, drain the water and try again if needed. This is true of beef cuts usually.
I have made an italian version of this where I added diced eggplant and northern white beans halfway thru cooking. Which made for an awesome sauce
*just remember that vegetables release liquid so if you add uncooked veggies you will end up with more liquid as they cook down, so add less liquid.
Crockpots are ok, and if you have a good pot with a heavy bottom you can simmer on the stove. With the crockpot you wont have as much liquid loss, with the stovetop you just have to watch it because the bottom could burn.
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