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Dec 30, 2005 07:53 AM

beef shanks, how to cook?

  • t

My first time cooking cross cut beef shanks, just for the two of us, so I got a 1 3/4 lb. pkg.

What method to use, treat like stew meat or....?
many thanks

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  1. Beef shanks are a less tender cot of beef and require significant cooking to tenderize.

    Generally, using a crock pot, I season the shanks well and them add root vegetables (carrots, onions, potatoes, turnips, and celery). Then I top it with water and let it cook all day.

    I usually get the shanks for 0.89-1.39/# here in Chicago.

    1 Reply
    1. re: jlawrence01

      One more thing. I would probably make this a day in advance and then refrigerate the soup. This will allow you to skim the fat off the top of the soup.

    2. I think a crock pot is the best way- SEar the meat on the stovetop first. Into the crockpot with onions, carrots, celery and garlic. Add some red wine, beef broth and a bit of tomato paste. LEt it cook all day. They will be tender, and the you cann make a great gravy from the liquid.

      1. Yes, you definitely want low n' slow for these, I agree with the, please don't crucify me, but Emeril does have a tremendous beef shank recipe that I will offer you (so many 'hounds seem to hate him with a vengeance, each to his/her own, peace out everyone!) below. I've made this recipe twice and it's quite outstanding, in my opinion.


        1 Reply
        1. re: Val

          I've actually fixed this recipe and it's excellent. Served it on polenta instead of the basil mashed potatoes however did fix the fennel dish as we like fennel. It's basically a simple braise which is perfect for this type of meat.

          Oh, I have no problem with Emeril as far as recipes. I not a fan of his on TV, too many antics. Have a couple of his cookbooks and use them all the time.

        2. I was looking for something beyond the basic stewed beef, so I googled and found this I'd like to share. Will give it a try and report. (Not a fan of tomato-based sauces)


          1 Reply
          1. re: toodie jane

            Cooked these last night- my first time for beef shanks. Though they cooked till coming away from the bone, the texture was a bit chewy for me. Might try it w/ another cut. Flavor was very rich, and a bit sweet from the OJ but the small amount if butter added a nice touch in these days of EVOO for everything!

            The gravy was wonderfully intense and deeply flavored. I served this over a cheese-y polenta and hubby dear reeealy liked it. He is faint with praise, and he gave this four stars. I give it 2 1/2.