Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
Serve garnished with sour cream and dill.
Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over
il. Season beef shank with salt and pepper. Cook beef shank in the hot oil
Bring 10 cups water to boil. Add beef shank and bring to boil again. Cook for 1 minute. Drain and set aside.
Combine remaining 10 cups water and soy sauce in a large soup pot. Add beef shank and bring to boil. Reduce heat to medium. Cover and braise for 40 minutes or until tender. Turn over once during braising. Let cool and slice.
Combine green onion, red chili peppers, soy sauce glaze, sesame seed oil and sliced beef shank.
Enjoy!
In a large pot over medium heat, bring beef shank and 3 quarts water
Heat olive oil in a large saucepan over medium
Soak your smoking chips in water. Put in a pan, either the one
Have butcher cut the chine bone in between each rib of the
Chop the beef shank into large chunks, keeping some attached to the bone.
ones and 3 bay leaves in 3 to 4 quarts of
Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail
In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
o crock pot, along with beef shanks and chicken stock. Add
Combine the beef shanks and water in a large stock pot. Bring
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.
ot soak peas in 2 cups water for 1
In 5-quart Dutch oven, combine beef shank, water, salt, marjoram, oregano, bay leaves and peppercorns.
Bring to boil; reduce heat.
Cover and simmer 3 hours.
Remove shank and strain broth.
Cool broth and skim off fat.
Cut meat into small pieces and return to broth.
Add vegetables.
Bring to boil, reduce heat and simmer, covered, for 1 1/2 hours.
Adjust seasonings.
Serves 6 to 8.
Place beef bones and beef shank in a large pot; add cold
over medium heat, and brown beef shank well on both sides, seasoning
Combine V-8 juice, meat, onions, seasonings and 6 cups water. Cover; simmer for 2 hours.
Cut meat from bone in large cubes. Skim off excess fat.
Add meat and vegetables; cover and simmer 1 hour.
Add cabbage and noodles last 30 minutes.
Serves 10.