black pepper and wisk. Toss beef shanks one at a time
il. Season beef shank with salt and pepper. Cook beef shank in the hot
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!
- For this recipe I used a 6-qt
eat to medium-high. Add beef shank and cook until browned, about
ook: Adjust oven rack to center position and preheat oven to
Cut beef into matchstick strips, cutting along
Wrap your center cut pork chops with bacon and
Chop the beef shank into large chunks, keeping some
ver medium-high heat. Cook beef shank, oxtail pieces, and ginger in
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.
nd eddoes.
Pressure cook beef shank with garlic until tender.
read thermometer inserted into the center of the roast registers 135
Season the beef with salt and freshly ground
ven to 400 degrees. Pat beef dry with paper towel. Heat
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.
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.
Peel eggs and cut in half.
Place beef, capers, shallot, gherkin
Place beef bones and beef shank in a large pot; add
Cut beef into serving pieces. Season lightly. Brown onion in butter or margarine.
Add paprika and beef and brown lightly on all sides. Add stock. Cover and simmer until almost done. Add potatoes, cut in quarters, carrots and celery. Cover and cook slowly until done.
Makes 4 to 5 servings.