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beef shanks, how to cook?

t
toodie jane Dec 30, 2005 07:53 AM

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. j
    jlawrence01 RE: toodie jane Dec 30, 2005 08:45 AM

    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
      j
      jlawrence01 RE: jlawrence01 Dec 30, 2005 10:44 AM

      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. m
      macca RE: toodie jane Dec 30, 2005 08:52 AM

      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. v
        Val RE: toodie jane Dec 30, 2005 05:42 PM

        Yes, you definitely want low n' slow for these, I agree with the others...now, 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!)...link below. I've made this recipe twice and it's quite outstanding, in my opinion.

        Link: http://www.foodnetwork.com/food/recip...

        1 Reply
        1. re: Val
          m
          Monty RE: Val Dec 30, 2005 06:30 PM

          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. t
          toodie jane RE: toodie jane Dec 30, 2005 07:46 PM

          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)

          Link: http://www.americangrassfedbeef.com/R...

          1 Reply
          1. re: toodie jane
            t
            toodie jane RE: toodie jane Jan 1, 2006 12:58 PM

            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.

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