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what do you do with beef shanks?

Let me know.

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  1. They make a pretty good faux osso bucco.

    4 Replies
    1. re: todao

      Or non-faux pepposo - shanks braised with wine, garlic, and black pepper, lots of black pepper.

      1. re: paulj

        That's a new one for me, paulj.
        Thanks for the lead. Two bottles of Chianti makes it a bit more expensive than I'd like but I'll give that one a try.

        1. re: todao

          uses only 2 bottles - but for 7lb of meat. The meat doesn't need room to swim laps in the wine :)

          1. re: paulj

            i use a couple bottles of beer and some water. onions, bay, garlic, ginger, carrots. braise for hours. when finished, remove the shanks, reduce and season the liquid. refrigerate to skim the fat. i will sometimes add sauteed mushrooms and peppers, having removed all the other aromatics.

            totally a seat of the pants dish. will use tomatoes, peppers, orange juice, whatever. b/f loves it every time.

    2. Substitute for ox tails in a Korean stew.

        1. re: greygarious

          Makes a great beef soup. Bring to a boil and then simmer for three or four hours with spices of your choosing. Take out the shanks and cut the meat coarsely. Strain the broth return to the pot with the meat add veges a mixture of them (onions chopped and garlic for sure) cook until vegetable are tender add noodles (I use wide egg noodles). When noodles are done serve up with sourdough bread.

        2. Anything with a braise or good cooking time. My favorite, especially in winter, is Chinese beef stew noodle soup (hong shao nyu ro mien).

          2 Replies
          1. re: ShoyuPanda

            Second that! This is a good recipe that I've made a couple of times with great success: http://www.bonappetit.com/recipes/201...

            1. re: 2m8ohed

              That looks like a solid recipe for beef stew noodle there. Pretty similar to how I make it, then fancied up a bit (plum tomatoes). I think the main thing is to make sure to use the spicy bean paste or the regular bean paste (it's pretty typical for the mandarin/beijing style to not be spicy). The bean paste along with a bit of star anise are what make me think of beef stew noodle flavors.

          2. A kind of Mexican stew-soup with hominy and lots of onions topped with fresh salsa, queso fresco and cilantro.

            1. The meat on shanks isn't that tough, but there's a lot of connective tissue, which requires long slow cooking. An Asian grocery will sell both slices and 'banana shank' - the whole boned shank.

              1. anything low and slow -- tough cuts need a slow braise to fully develop. A little wine, a can of tomato paste, some chopped vegetables, a bay leaf, a few sprigs of thyme, some S&P, and just let it do its thing for a few hours.

                Strain and reserve the liquid -- throw away the vegetables (they're spent) - and remove and keep the meat (pitch the bones - they're now cooked and too brittle to give to the pooches).

                Return the liquid and the meat to the heat, and add some new chopped vegetables (celery, carrots, turnips, potatoes...whatever root vegetables you dig) -- and simmer til the vegetables are just tender.

                Boom. Beef vegetable soup, or...stir in a slurry of flour and water and let it come to a simmer...beef stew.

                    1. Chinese beef noodle soup.

                        1. Are yours in slices or what? I got a package with four nice 1.5" thick slices a couple of weeks ago, seasoned and then browned them in oil and set them aside, cooked a bunch of sliced onion with some celery and carrot until fairly soft in the same fat, laid the meat on top and put in a can of Ro-Tel tomatoes with chiles and a cup of broth made with thinned beef glace de viande, and stuck it in a slow oven for a few hours. Had it with spaetzle - meant to make some noodles and did, but they came out tough as old swim fins so I tossed'em and used what was in the cupboard. Delicious, and the leftovers were better.

                          3 Replies
                          1. re: Will Owen

                            Bump to an old thread. I bought some boneless beef shank slices, about as thick as yours were, and like your idea a lot. Anyone else have any suggestions please? TIA.

                            1. re: c oliver

                              6 - 8 meaty beef shanks

                              combine Blend In
                              1 qt marinara 1 bayleaf
                              2 cans tomato paste dash of cinnamon
                              1 minced onion dash of nutmeg
                              1 chopped bell pepper dash of clove
                              1 sm can diced tomatoes black pepper
                              chopped parsley Zinfandel to thin
                              10 quartered dry apricots
                              6 cloves chopped garlic

                              Pour sauce over shanks (I like to pour some on the bottom of the large pot and then all over the top of the shanks). Bake covered @ 225 for four hours. Add mushrooms (optional) and cook one hour more. Serve over pasta or rice.

                              I can't get too much more specific that that. In addition to the pasta or rice some San Francisco Sourdough would not be wasted.

                              This is not the way it looked on the screen when I typed it. The spices are mixed together and then added to the sauce before pouring it over the beef.


                              1. re: Hughlipton

                                Thanks and sounds good. But I'm going to cook boneless, thick slices. But it would still be good.

                          2. I use this recipe for lamb shanks with garlic and port (I use a good burgundy instead of port, works fine) and just sub in the beef shanks...this is a pressure-cooker recipe and one of our top faves...Oakjoan just posted a luscious-sounding Taiwanese beef noodle soup recipe too that uses beef shanks.


                            Here's Oakjoan's post:

                            1. looks like we're all shopping for beef shanks this week....

                              1. I use them in my beef barley soup. First, I roast the shanks, along with the onions, carrots, and parsnips, at 400F for about 45 minutes, in order to get some deep, browned flavor into the soup. Good stuff.

                                1. They're great in stews and basically anything that needs long slow cooking.

                                  I buy them in bulk when they're on sale, and simmer them in plain water for a a couple of hours, until they're really tender and the collagen in the tendons is converted to gelatin. Then I save the liquid (which is now a fantastic clear beef stock), cook the meat, chop or shred it, and freeze for later use in quick dinners.

                                  For example, I can pull it out of the freezer to thaw in the morning, and when I get home I can sautee onions and mushrooms and green peppers, add a can of tomatoes, a spoonful of chipotle pepper and some spices and have a Mexican style stew. Or onions, garlic, ginger and yoghurt plus Indian spices for a quick but tender curry.