The cut of meat that we're going to be talking about today is the beef shank which comes from a cow. This post is a follow up to my last post. My previous post centred more around the technical aspect of the beef shank involving meat grading, the cow's diet, the cuts from the cow, considerations to make when buying the shanks, and just touching on the cooking methods for the cut. This post will be centered solely around the cooking aspect of beef shanks.
Something you should always consider is that every cut of meat has it own characteristics, so they each have to be cooked differently. Dry heat cooking methods are best for thinner more tender cuts, Wet heat cooking methods are best for thicker, tougher cuts. Beef shanks as well as any tough cut of meat achieve the flavourful and tender texture we desire through moist heat cooking for a long period of time and low temperatures. Braising is the desired method for cooking beef shanks because of the fact that it breaks down the connective tissue in the meat that makes it tough, so you end up will tender juicy meaty goodness.
*Braising is a combination-cooking method, this is because it uses both dry heat and moist heat.*
Below is a simple step by step on how to make braised beef shanks as well as a recipe I found that I feel is easy to understand yet informative as well as being something that will give good end results and taste delicious.
Something you should always consider is that every cut of meat has it own characteristics, so they each have to be cooked differently. Dry heat cooking methods are best for thinner more tender cuts, Wet heat cooking methods are best for thicker, tougher cuts. Beef shanks as well as any tough cut of meat achieve the flavourful and tender texture we desire through moist heat cooking for a long period of time and low temperatures. Braising is the desired method for cooking beef shanks because of the fact that it breaks down the connective tissue in the meat that makes it tough, so you end up will tender juicy meaty goodness.
*Braising is a combination-cooking method, this is because it uses both dry heat and moist heat.*
Below is a simple step by step on how to make braised beef shanks as well as a recipe I found that I feel is easy to understand yet informative as well as being something that will give good end results and taste delicious.
1. The first step of braising is to heat up your pan to med-high heat and add oil, season meat then sear.
2. When the meat is browned, take it out of the pan and add in your vegetables, sauté till they have some colour
3. Deglaze your pan with whatever liquid (wine/ stock/ water) you will be using. Simmer and reduce.
4. Add your meat back into pan, add seasonings & herbs, bring up to a boil then turn down to a simmer, cover with a lid, and you can either finish it in an oven, or on the stove on. Another option would be to place everything into the slow cooker after searing. Remember LOW HEAT.
5. Check shanks, they will be done when you can see they are tender and falling off the bone. Plate and enjoy!
OVEN-BRAISED BEEF SHANKS RECIPE
Serves 4-6
-4 meaty 1-inch-thick center cut beef shanks, about 6-1/2 pounds
-2 tablespoons bacon drippings or vegetable oil
-Salt and whole black pepper in a mill
-1 large yellow onion, peeled and diced small
-1 large carrot, peeled and diced small
-1 rib celery, strung and diced small
-2 large cloves garlic, peeled and minced
-2 tablespoons tomato paste
-1 cup dry red wine (such as pinot noir)
-1 cup dry white wine (such as pinot grigio)
-1 bay leaf
-2-3 sprigs thyme
-2-3 sprigs rosemary
Directions
1. Position rack in center of oven and preheat to 325 degrees. Wrap beef in several layers of paper towel and gently press to dry. Heat fat in 3-to-5 quart ovenproof braising pan or 11-inch round deep, heavy lidded skillet over medium heat. When hot, unwrap beef and add to pan. Brown well on all sides, remove to plate and season with salt and pepper.
2. Add onion, carrot, and celery to pan and saute, tossing often, until golden brown. Add garlic and saute until fragrant. Add tomato paste and stir until smooth. Slowly stir in both wines, bring to a boil and return shanks to pan. Add herbs, cover and transfer pan to oven. Bake until meat is fork tender, about 3 hours. Check pan after 30 minutes; liquid should be barely bubbling. Adjust oven temperature accordingly. If cooking liquids get too low, add water as needed to keep liquid halfway up sides of shanks.
3. Remove shanks to a warm platter. Let pan juices settle and spoon off excess fat. Remove and discard herbs. If juices are thin, return pan to medium heat, bring to a boil, and cook until reduced and thickened. Pull shanks apart into portions, pour sauce over, and top with Gremolata if desired. Serve hot.
Picture at the top of the page and beef shank recipe from:
http://dining.savannahnow.com/accent/2012-01-18/damon-lee-fowler-lowly-shanks-bring-full-flavor-winter-dishes