Beef Shanks An Over Looked Cut of Meat
Here is something different for dinner tonight, the meat is priced right and is easy to make. All you have to do is follow the simple instructions and your on your way to a great dinner with cooking up Beef Shanks.
- 1 lb beef shanks
- 1/2 cup water
- 1 ea onion -- chopped
- 1/2 c celery -- chopped
- 1 ea carrot -- chopped
- 1 1/2 ts salt
- 2 Table spoon parsley -- finely chopped
- 1 ea bay leaf
- 4 whole peppercorns
- 1 clove garlic, cut in half
- 1/4 teaspoons dried thyme
Preheat oven to bake at 350.
Rinse shanks under cold water to get rid of old fluids on the meat.
Sprinkle shanks with salt and pepper on both sides.
Heat 1/2 tablespoon oil in a cast iron skillet on medium high heat , I prefer coconut.oil
Sear shanks in the oil 3-4 minutes per side, adding a bit more oil to the skillet as needed for each additional shank.
Place seared shanks in Pyrex baking dish. The glass ones that can go in to the oven.
Sauté the chopped garlic, and thyme leaves in the skillet for about 1 to 2 minutes.
Add water to skillet and stir making sure to deglaze the bottom of the pan.
Bring to a boil until liquid starts to reduce slightly.
Place remaining garlic cloves and additional thyme springs in pan with shanks.
Pour broth over shanks.
Cover with parchment paper and then aluminum foil. I love Parchment paper!
Bake at 350 degrees for 2 hours.
In some ways you can treat the beef shanks like a small pot roast. I like to cook up carrots and small potatoes to go alongside for a complete dish.
Nice dish for just two people too.