If the shanks have a white membrane around
black pepper and wisk. Toss beef shanks one at a time in
25 degrees.
dredge the shanks in flour salt and pepper
Place garlic, onion, green pepper, jalapeno pepper, celery and parsley in crock pot.
rub beef shanks with rosemary and salt.
place shanks on top of vegetables.
pour broth and wine over shanks and vegetables.
cover, cook on low 7 to 9 hours.
To Serve:.
spoon 1 cup rice into each soup plate, top rice with beef shank.
spoon vegetable sauce over shanks.
offer horseradish sauce if desired.
STEP 1.
Place beef shanks in a large frying pan,
ot, mix well.
Work Beef Shanks down under the beans.
Cut up the potatoes, mushrooms an onions. Place them in the slow cooker with beef shanks on top.
Combine the rest of the ingredients in a bowl. Mix and pour over the beef.
Cook on High for 2 hours and then low for 6-8 hours.
edium high heat.
Season shanks all over with the Bayou
Brown the beef shanks in the olive oil until
o 350\u00b0F.
Pat shanks dry and rub all over
mushrooms, and Carrots.
Work Beef Shanks down under the surface of
Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a
Place 3 shanks of beef on bottom of crock-pot.
Pour on soup mix and half of tomato sauce.
Place remaining shanks, rest of sauce and beef broth.
Cook slow all day, approximately 8 hours. Serves 6.
Brown beef shanks on all sides in mixture
ranslucent, about 4 minutes. Add beef shanks, short ribs, and salt; cook
egrees Fahrenheit.
Arrange the beef shanks and short ribs in a
Place beef shanks in shallow roasting pan.
In 3-quart saucepan, simmer beef shanks with the water, covered, for 1 1/2 to 2 hours or until meat is tender.
Chill beef and broth. Remove and discard fat.
Cut meat in small sizes. In saucepan, combine meat, 3 cups broth and remaining ingredients. Bring to boiling. Reduce heat, cover and simmer 15 to 20 minutes until vegetables are tender. Makes 6 servings.
pepper and thyme.
Coat beef shanks with flour, place on top
Cover beef shanks, celery and onions in water; simmer in covered kettle.
Cool.
Cut up and trim meat.
Remove fat from top of stock.
Dice vegetables and add to broth; simmer (do not overcook).
Meat will cook too much if added too soon.
Add spices to taste.