#Beef Shank

Beef shanks - proof that good things come to those who wait. Slow braised with lemon, soy and a splash of black vinegar, this dish pairs best with a quiet evening, a comfy chair and a respectful nod to the animal. It also features one of our soon to be released custom spice blends with Curio Spice Co. Ingredients: 2 Walden grass fed beef shanks Salt and pepper Olive oil 1 medium onion, diced 2 carrots, diced 2 celery stalks, diced 1/4 cup parsley stems 1.5 cups Walden chicken bone broth 1/4 cup soy sauce 2 tbsp black vinegar 2-3 strips lemon rind Season shanks with salt and pepper (and spice blend if you have it). Sear in Dutch oven until deeply browned on both sides. Remove and set aside. Add carrot/onion/celery/parsley and cook until softened. Add broth, soy, vinegar and lemon and bring to simmer. Add back shanks with accumulated juices. Cover and braise on low until meat falls apart, 2-3 hours. While shanks are braising, make gremolata. Combine 1 minced clove of garlic, zest of 1 lemon and a handful of well-chopped parsley Pick meat from shank bones and combine with sauce from Dutch oven. Serve shanks over hearty grains or mash with gremolata sprinkled over the top. #slow #food #slowfood #regenerativefarming #grassfedbeef

The beef just falls apart and melts in your mouth 🤤 To achieve fork-tender perfection, the key lies in the cross-cut beef shanks, which allow the bone marrow to infuse the braising liquid, creating a rich and flavorful sauce. Osso buco, in Italian, translates to bone with a hole. Traditionally it is made with veal shanks, but it’s common to see pork, or like this recipe, beef shanks. As the meat simmers down, it breaks down and becomes tender and the marrow in the center of the bone adds richness to the sauce This osso buco recipe produces a tender beef shank cooked over low heat with red wine and a few other ingredients. An easy recipe that takes only 20 minutes to prepare and about 3 hours to complete. This is my own recipe that is much simple and easy and so delicious. Why are people so seemingly defensive about what constitutes “authentic” Italian food? Do Italians never add any variation to a set list of “authentic” dishes? I want to immediately warn you that I do not pretend to be an authentic Italian recipe. Ingredients: •Beef shanks 800 g •Olive oil 30 g •Butter 40 g •Garlic 3 cloves •Shallots 4-5 pcs •Leek 1 root •Carrot 150 g •Parsnip(chirivia) 80 g •Turnip 100 g •Thyme sprigs 3-4 pieces •Bay leaf 3 pcs •Salt and pepper to taste •Cognac 30 g •Red dry wine 1 bottle 1. Brown the wagyu beef shanks in oil. Set them aside. 2. ⁠Make the braising liquid sautéing celery, carrots, onions, parsnip (chirivía) and turnip. 3. ⁠Return the meat back to the pan. 4. Add bay leaf, thyme and cognac. Set it on fire. 5. ⁠Add wine. Cook for about 2 hours. Test for doneness by poking the meat with a fork. The meat should be falling apart and tender. (You can add beef broth if desired) 6. ⁠Serve shanks over creamy polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley. Enjoy!

Beef shank might be the most underrated cut of beef. When cooked low and slow in broth, the fats and connective tissue break down while the bone marrow infuses into the liquid—creating incredibly tender meat and a rich, collagen-packed broth that supports gut health. #beef #steak #recipe #beefstew

🍖 Slow-Braised Beef Shanks in Rich Herb Gravy Tender, fall-off-the-bone beef shanks simmered in a deep, savory gravy made with onions, garlic, herbs, and spices. Slow-cooked until melt-in-your-mouth perfection, pure comfort food. ⭐ Ingredients Beef: 4 beef shanks (bone-in) Salt & black pepper (to taste) 2 tbsp olive oil Aromatics: 1 large onion, finely diced 4 cloves garlic, minced 2 tbsp tomato paste 2 cups beef broth 1 cup crushed tomatoes (or tomato sauce) 1 cup carrots & potatoes (optional, for more richness) 1 tsp paprika 1 tsp dried thyme 1 tsp dried rosemary 1 bay leaf 1 tsp Worcestershire sauce (optional but adds depth) Finish Fresh parsley or thyme for garnish 🕒 Cook Time Prep Time: 15 minutes Cook Time: 2½ – 3 hours Total Time: 3 hours 15 minutes Instructions: 1. Sear the Beef Pat beef shanks dry and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear shanks on all sides until browned (about 3–4 minutes per side). Remove and set aside. 2. Build the Flavor In the same pot, add diced onion and cook until softened. Add garlic and cook for 30 seconds. Stir in tomato paste and let it cook for 1 minute to deepen the flavor. 3. Add Liquids & Herbs Pour in beef broth and crushed tomatoes. Add paprika, thyme, rosemary, bay leaf, Worcestershire sauce, salt, and pepper. Stir well and return the beef shanks back into the pot. 4. Slow-Braise Reduce heat to low, cover with a lid, and simmer for 2½ to 3 hours, or until beef is extremely tender and falling off the bone. Stir occasionally and add a little broth if the sauce gets too thick. 5. Finish & Serve Remove bay leaf. Taste the sauce and adjust seasoning. Garnish with fresh parsley or thyme. Serve with mashed potatoes, rice, or crusty bread. 💡 Pro Tip For an extra silky sauce, remove the shanks at the end, blend ½ cup of the gravy and vegetables, then stir it back in. It makes the sauce rich and restaurant-quality.

Red Wine Braised Beef Shank 😮‍💨 recipe👇 Ingredients: 3 lbs. Beef Shank 2 T. Salt 1 T. Black Pepper 3 T. Olive Oil 3 Heads Garlic, halved 1 C. Yellow Onion, diced ½ C. Carrot, diced ½ C. Celery, diced 1 C. Leek 2 T. Tomato Paste 1 Sprig Rosemary 1 Sprig Sage 1 Sprig Thyme 1 Star anise 1 Cinnamon Stick 2 C. Red Wine 3 C. Beef Stock 3 Bay Leaves Sweet Potato Mash: 2 lbs. Sweet Potato ½ C. Heavy Cream 1 T. Fresh rosemary, minced 1 T. Thyme, minced 2 T. Cold Butter Pinch Truffle Salt Pinch FLakey Salt Method: 1. Preheat the oven to 300 degrees. 2. The night before, sal;t your beef shanks, and place on a wire rack. 3. Place in the refrigerator overnight. 4. In a dutch oven, seat your shanks in a bit of oil over hight heat. Sear for 2-3 minutes on each side. 5. Remove from the pot. 6. Add some police oil, then add the veggies. 7. Add a pinch of salt and pepper. 8. Cook for 2-3 minutes. 9. Add the garlic halves and the tomato paste. Cook down for 2 more minutes. 10. Add the shanks back to the pot, then the beef stock and wine. 11. Add the bay leaves,herbs, star anise, and cinnamon. 12. Bring the pot to a simmer, and place the top on. 13. Place in the oven. 14. Cook for 3-4 hours, or until the meat falls off the bone. 15. To make the sweet potato mash, add the sweet potatoes to a pot with water, and bring to a boil. Boil for 20 minutes, or until the potatoes are fork tender. 16. Drain the potatoes, and make the cream mixture. 17. Heat all of the cream ingredients over low heat for 20 minutes. Strain the cream. 18. Put the potatoes through a potato ricer, and then add the cream and fold. 19. Once the beef shank is done, take out of the liquid and let rest for a few minutes. 20. To a plate, add the potato mash, one of the beef shanks, and drizzle on some of the jus. 21. Garnish with chives. 22. Enjoy! #food #foodie #beefshank #redwine #yummy #tasty

This Slow Cooker Beef Shank Stew Also known As OSSO BUCO Is Irresistible!! 🥩🥘 If you liked my beef shank Nihari, you’ll love this one too. This osso buco recipe features beef shanks that are slowly simmered in a deliciously rich gravy until the meat becomes fork tender . The marrow provides the rich flavor to the sauce which pairs so well with mashed potatoes . Hope you try it and love it as much as i do! Recipe below ⬇️ Beef stew recipe | beef curry recipe | beef shank recipe INGREDIENTS 4 beef shanks 1 large yellow onion, finely diced 1 carrot, peeled and finely diced 1 celery stalk, finely diced 4-5 cloves of garlic, finely chopped 1 cup red cooking wine 1 cup beef or chicken broth 2 teaspoons tomato paste 2 bay leaves Handful of fresh herbs ( thyme, rosemary, oregano) 1 tablespoon freshly ground black pepper 2 tablespoons olive oil 1/2 stick of butter 1 tablespoon flour to thicken the sauce Step 1 Heat oil in an ovenproof heavy bottom pan over high heat and seared the beef pieces both sides until brown. You can lightly dust the beef pieces with flour and black pepper before searing. Remove and set aside. Step 2 then in the same pan add onions and cook for 5-7 minutes until soft and translucent. Step 3 Add the carrots, celery, and garlic and cook another 3-4 minutes until softened. Add the wine and boil until reduced by half. Step 4 Add in the tomato paste, seasoning and beef broth. Step 5 Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and continue cook for 2 hours or until the meat is fork tender. You can do this part in a slow cooker or in the oven too. Step 6 Now strain and thicken the sauce with flour and Serve over creamy mashed potatoes or pasta !! ENJOY! 😀 #ossobuco #ossobucco #recipe #beefstew #beefshank #italiancuisine #bonemarrow

🥩🔥 Roasted Beef Shank (Codillo Asado) 🧾 Ingredients 1–2 beef shanks (with bone) 2 tbsp olive oil Salt & black pepper 1 tsp paprika 1 tsp garlic powder 1 onion (sliced) 4 cloves garlic (crushed) 2 cups beef broth 1 tbsp tomato paste 1 tsp thyme or rosemary 1 tbsp Worcestershire sauce (optional) 🔥 Instructions 1. Prep & season Preheat oven to 160°C (320°F) Pat beef shanks dry Rub with oil, salt, pepper, paprika, and garlic powder 2. Sear for flavor Heat a pan over medium-high heat Sear shanks on all sides until deeply browned 👉 This builds a rich flavor base 3. Build the base In a roasting pot, add onion and garlic Place seared shanks on top Mix broth, tomato paste, Worcestershire, and herbs Pour around the meat 4. Slow roast Cover with lid or foil Roast for 3–4 hours 👉 Meat should be very tender and almost falling off the bone 5. Finish (optional) Remove cover and roast 20–30 minutes more for a slightly crispy outside 🍽️ Serve Spoon the rich juices over the meat Serve with mashed potatoes, rice, or roasted veggies 🥔🥕 😋 Tips: Low & slow = super tender meat Use a heavy pot (like a Dutch oven) Add carrots or potatoes to cook with the meat #beefshank #codilloasado #slowcooking #comfortfood #foodreels #viralfood #easyrecipes #homecooking #meatlover #foodie #yummy #delicious

Velvety Red‑Wine Braised Beef Shank with Rustic Roots & Aromatic Herbs Ingredients: 2 bone‑in beef shanks (about 3–4 lbs total) Salt and freshly ground black pepper 2 tablespoons olive oil 1 large onion, diced 3 cloves garlic, minced 2 carrots, cut into chunks 2 celery stalks, chopped 8 baby potatoes, halved 10 pearl onions, peeled 2 tablespoons tomato paste 1 cup red wine (dry) 2 cups beef stock 2 sprigs fresh rosemary 2 sprigs fresh thyme 2 bay leaves 1 tablespoon balsamic vinegar (for finishing) Fresh parsley, chopped, for garnish Creamy mashed potatoes or crusty bread, for serving Directions: Preheat oven to 325 °F (160 °C). Pat the beef shanks dry and generously season with salt and pepper. In a heavy Dutch oven, heat olive oil over medium-high heat. Brown shanks on both sides until deeply caramelized, about 4–5 minutes per side. Remove and set aside. In the same pot, sauté onion and garlic until softened, about 3–4 minutes. Add carrots, celery, pearl onions, and potatoes; cook for another few minutes to lightly brown. Stir in tomato paste and cook 1 minute to deepen. Pour in red wine, stirring and scraping up browned bits, then add beef stock, rosemary, thyme, and bay leaves. Return shanks to the pot, nestling them among the vegetables. Bring to a gentle simmer. Cover and transfer to oven. Braise for 2½ to 3 hours, or until meat is falling off the bone and vegetables are tender. Remove shanks and vegetables to a platter, tent loosely with foil. Discard herb stems and bay leaves. Place pot on stove over medium heat. Stir in balsamic vinegar and reduce sauce slightly until glossy and thickened. Adjust seasoning with salt and pepper. Pour sauce over shanks and veggies, garnish with parsley. Serve hot with creamy mashed potatoes or crusty rustic bread. Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes Kcal: ~620 kcal per serving | Servings: 4 #fblifestyle https://www.facebook.com/cherokee.mclellan.9/subscribenow?surface=pinned_comments

Braised Beef Shanks 🧈 This is a video I posted a couple years back that went viral. Such a tasty cut and at this point, it’s cheaper than oxtails and a great bang for your buck! Smoke em, braise em in a tasty bath and you’ve got a tender and delicious treat 💯 . TO MAKE: 1️⃣ Season the shit outta your meat with whatever beef rub you like. 2️⃣ Smoke between 225 and 275 until the bark has formed/crust has set. 3️⃣ Wrap in a foil pan to tenderize. Use what you have and like. 4️⃣ place back on the smoker and cook until tender… a toothpick or thermometer should go in like butter. . What I used ⬇️ @cleanspaceproject gloves @gustusvitae “pinky poppin umami” @jealousdevilcharcoal chunx @lococookers kettle @bearandburtons W sauce . #bbqbeef #beefshanks #howtobbq #shredslikebutter #backyardbbq #vallejo #bangbangflavorgang

Beef Shanks, Thors Hammer, Osso Buco? Call it what you want, all we know is these are absolutely delicious smoked Low n Slow for over 12 hours 🔥 Stay tuned because we have plenty more BEEFY BBQ recipes coming your way with @harveybeefwa . #cheatmeats #aussiebeef #beefshank #smokedbeef #thorshammer #brisket #ossobuco #smokedmeat #bbq #barbecue #beef #beefbrisket #lownslow #shortribs #perthbbq #bbqlovers #carnivore #meat

Save this post for Fall-Off-The-Bone Braised Beef Shanks because it is comfort food at its finest. It is so easy, hearty, and delicious! I absolutely love how tender and flavorful this dish turns out every time. Some Key ingredients: beef shanks, onion, carrots, celery, garlic, crushed tomatoes, beef broth, red wine. Say “recipe” and I will DM you the link. Follow @myforkinglife for more recipes and tips. Recipe link: https://www.myforkinglife.com/braised-beef-shanks/

Braised Beef Shank recipe 😋 tonight's dinner! This was a really easy one and fork tender delicious If you dont have an instant pot you can make this on the stove top. Follow the same directions, bring it to a boil and simmer for up to 2 hours or until tender. Just make sure the liquid is just above the meat or else it will be dry. 1lb beef shank (Centercut) 1/2 onion chopped 6 garlic cloves 2 cups water 1 tbsp Beef bouillon 1 thyme dried thyme 1 tbsp dried oregano San marzano tomatoes (i used half of this 32 oz can) Salt and pepper 2 tbsp all purpose flour (optional) Cooking oil Instant pot high pressure 35 min, let it natural release 15 min Serve on top of cauliflower rice or mashed potatoes