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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.
        http://www.youtube.com/watch?v=50GK-u...
        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

          http://italianfood.about.com/od/beefv...
          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.