Onion Beef Shanks Braised

Added: 17.12.09 by John | Views: 533 | Comments: 2 |
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Ingredients

  • 2 tbsp vegetable oil
  • 4 beef shanks
  • 3 large onions
  • 1 bay leave
  • 6 springs thyme
  • 3 cloves garlic - chopped
  • 2 sprigs rosemary
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • salt and fresh ground black pepper to taste
  • 2 cups beef broth
  • chives to garnish

Instructions

Step 1

Slice the 3 large onions.

Step 2

Season 4 beef shanks with salt and black pepper.
Add some oil into a pan, heat the pan over a high heat.
when hot, put the beef shanks in, brown both sides for a few minutes.

Step 3

Romove and transfer the beef shanks into a big pan,
put the onion slices into the same pan, turn down to med-high heat, cook for 10-15 minutes.

Step 4

Add some chopped cloves garlic, 2 sprigs rosemary, 1/2 cup diced carrot, 1/2 cup diced celery, 1 bay leave,
6 springs thyme into the large pan with beef shanks.

Step 5

After 10-15 minutes, the onions are nicely browned, add in 2 cups beef broth.
Cook for a few minutes, pour the whole mixture into the pan with beef shanks.

Step 6

Braise the pan on very low heat for 3-4 hours.

Step 7

After 3-4 hours, remove the beef bones, set on med-high heat until slightly thickened.

  • Short Description: This Beef Shanks Braised combines succulent chucks of meat, sweet melted onions, buttery marrow, and rich aromatic sauce, Delici
  • Preparation: 30 Min
  • Difficulty: Medium
  • Tags: beef,  onion, 

Comments

  • John - Thu 18 Feb 2010 @ 15:53

    This video recipe for Beef Shanks Braised in Three Onion Broth is the fourth in a series of videos I'm doing that focus on cooking various cuts of grass-fed beef. These beautiful beef shanks came from Steve Normanton, and were everything you want a braised shank to be -- moist, tender, sticky, and comforting. As I looked around for ideas on how to do these grass-fed beef shanks, I knew I was going to slowly braise them (really the only way to go), but I couldn't decide what exactly to braise them in. So many options, so little time.

  • John - Thu 18 Feb 2010 @ 15:53

    I saw a few recipes that called for the shanks to be cooked in a broth made from instant onion soup packets. As much as the thought of taking these wonderfully wholesome, all-natural, grass-fed shanks and sticking them in a sodium-packed, MSG-laced, artificially flavored and colored, dry soup mix repulsed me, the idea of cooking them in a French onion soup sounded pretty good. It was better than pretty good -- it was fantastic! The collagen-rich shanks broke down beautifully and the combination of those succulent chucks of meat, sweet melted onions, buttery marrow, and rich aromatic sauce over the soft polenta, made for a very impressive bowl of food. As I mention in the video, beef shanks are like a two-for-one deal. Not only do you get the marvelous meat, but you also get one marrowbone per shank! If you've never had beef marrow before, do yourself a favor and get some beef shanks and make this recipe. Thanks to Steve Normanton as usual for providing such great beef to work with. By the way, those of you who want to cook with grass-fed beef, but don't like it medium-rare, should give this beef shank recipe a try -- it's basically impossible for the dish not to be delicious. Enjoy!