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!
il. Season beef shank with salt and pepper. Cook beef shank in the hot
eat to medium-high. Add beef shank and cook until browned, about
Combine 3 quarts water, beef, star anise, galangal and sauces
Chop the beef shank into large chunks, keeping some
Place beef shank, carrots, split parsley root, whole
ver medium-high heat. Cook beef shank, oxtail pieces, and ginger in
Add one-quarter of the beef and cook, turning, for 5
nd eddoes.
Pressure cook beef shank with garlic until tender.
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.
ry about 30 seconds. Add beef shanks and brown briefly; stir
ork with half of the beef at a time; do not
Place beef bones and beef shank in a large pot; add
over medium heat, and brown beef shank well on both sides, seasoning
Simmer all ingredients in a large pan except for the orzo (shells or macaroni).
After beef shank is fully cooked, remove it from the pan.
Let it cool. Cut off meat into bite size pieces and return to pan.
Cook orzo (shells or macaroni) separately until almost done. Add to soup stock and simmer 1/2 hour.
Serve with warm French bread.
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.
In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
Add the garlic and caraway seed. Cook another minute.
Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
Saute another minute, until fragrant.
Add the tomato paste.
Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper.
NOTE: The success of this recipe will depend upon how accurate
edium-high heat. Carefully add beef brisket and brown the meat
Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in