Wednesday, March 15, 2017

Braised Beef Shanks


If you’re a meat eater on a budget, one of the best ways to save grocery money is to embrace tough cuts. Tough cuts of meat like brisket, shoulder, leg, stewing meat, blade roast, and shanks are generally cheaper as most people prefer the tender and quicker-t0-cook cuts like filet and rib cuts.

Tough cuts take a lot more time to cook but the result is heartier and far tastier than something that cooks more quickly. Since they cook slowly, their juices have a chance to fully seep out and create amazing gravy.

This is exactly what happens with this dish.

This is incredibly easy to make. You sear the meat, add some sautéed veggies to the pot with some wine and tomatoes walk away for a few hours. When the time is up you’ll get something tender and juicy accompanied by an amazing sauce you can have over the carb of your choice.

Here’s How You Do It

Difficulty Level: Medium Easy
Prep time: 20 Minutes
Cook Time: 2 to 4 hours
Serves 6 or more depending on your crowd

Ingredients

2 – 3 Pounds Beef Shanks – You usually won’t find this pre-wrapped in the meat section of the grocery store, so ask for it at the butcher counter. If they don’t have it, feel free to use a blade roast or stewing beef.

1 Cup of All Purpose Flour

1 Teaspoon of Salt

1 Teaspoon Fresh Pepper

1 Cup of Onion, finely chopped

1 Cup of Celery, finely chopped

1 Cup of Carrots, finely chopped

2 Strips of Bacon, finely sliced (Optional) – A sturdy pair of scissors works best for this.

2 Cups of Dry White Wine

2 Cups of Low Sodium Beef Stock - You can buy this by the cartoon in the canned soups section of major grocery stores.

1 Cup of Canned Diced Tomatoes, drained

1 Tablespoon of Olive Oil

1 Tablespoon of Butter or Margarine

Equipment

1 Large Sturdy Pot with Lid OR Slow Cooker

1 Knife and Cutting Board

Tongs

Spatula or Wooden Spoon

Can Opener

Measuring Cups and Spoons

1 Large Mixing Bowl

1 Plate

In your mixing bowl, combine the flour, salt and pepper.

Toss in the beef shanks and move them around to evenly coat them.

Heat the oil and butter on medium high heat until the butter is melted.

Shake off the excess flour and cook the beef shanks 2 or 3 at a time until they’re brown on all sides.

Transfer them to a plate.

Dump the carrot, celery, onion, and bacon (if using) in the pot and cook, stirring frequently until the onions look soft and translucent.You may need to add a little extra Olive oil at this time.

Add the wine, stir everything together and bring to a boil.

Reduce the heat a bit and simmer the wine until there’s about a third less liquid in the pot.

Dump in the tomatoes and beef stock and stir everything to combine.

Add the beef shanks and scoop some of the tomato wine veg stock mixture over top.

Cover the pot, turn the heat to low and walk away for at least 2 hours
OR put everything in your crock pot/slow cooker on low and walk away for at least 4 hours. The meat is done when it’s tender and falling apart.

Serve as is or with rice, potatoes, polenta, or pasta!

Enjoy!

-Samantha R. Gold


Questions? Comments? Requests?

Bring it on!

I can be reached at:  for.the.culinarily.challenged@gmail.com

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