Beef Shank: recipes

Try to cook an ingredient such as a beef shank. Recipes are original, uncomplicated and fast. Meat shank is useful, tender and very tasty. Therefore, dishes with such an ingredient can be consumed daily.

Stewed shank of beef on bone

This dish is baked in the oven. Consider the recipe for two servings. You need these ingredients:

1. Beef shank on the bone - 2 pcs.

2. Shallots - 1 pc.

3. White onions - 1 pc.

4. Garlic - 1 head.

5. Large carrots - 1 piece.

6. Celery - 1 stem.

7. Red wine - 1 tbsp.

8. Beef broth - 4 tbsp.

9. Red tomatoes - 0,5 kg.

10. Fresh rosemary - 1 branch.

11. Dried basil - 1 tsp.

12. Oregano - 1 tsp.

13. Salt - to taste.

14. Milk - 2 tbsp.

15. Olive oil.

To prepare the dish you need to separate the meat a little from the bone. To get a round shape, connect the thread. Add salt and grease it with olive oil. Shake the shin from all sides.

Carrots and two kinds of onions arbitrarily cut. Add vegetables to the shanks and passer. When the onion becomes soft, then add the wine with the broth (can be replaced with water). Liquids need so much to cover most of the meat.

Tomatoes wipe through a sieve, tomato juice should be poured into the container where the shanks are. Cover with a lid and simmer for 30 minutes over low heat. Then add all the spices and herbs that are in the recipe. Stew the meat until cooked. It should become soft and gentle.

As a rule, the shank of beef is cooked for about two hours. If the liquid evaporates quickly, you need to pour wine, water or broth. It can be served with a paste (cereal porridge) or with boiled potatoes.

Stewed shank without bone

This recipe is simpler than the previous one, but it takes too much time. To prepare the dish, take two shanks of beef, separate them from the bone, rinse well and place on a paper towel.

Fry the meat over a large fire until golden brown. Put it in a saucepan. Now cut the green onions, but not finely. The length of the strip should be at least 3 cm. Cut the carrots into circles. Grind the ginger, garlic and tub. Take all the ingredients to your liking. They will give the dish a flavor and an unusual taste.

Put all the vegetables in a saucepan to the meat. Add 1 tbsp. Red wine, 1 tsp. Vinegar and beef broth (about 3 tbs). It is necessary that the liquid covers meat and vegetables.

Now add salt, cover and simmer for about two hours. However, this is only if the meat is young. Sometimes it will take more time. When the meat can be easily punctured with a toothpick, it is ready.

Gradually the liquid decreases. The shank of beef without bone becomes softer, tender and juicy. When the meat is cooked, remove it, cool it and cut it nicely with circles or half rings.

Shank baked in the oven

Do not separate the meat from the bone. Wash it and dry it. Salt, pepper shivel and grease it with olive oil. Put in a container, let it melt. After 20 minutes, add 3 tbsp. L. Soy sauce and 2 tbsp. L. Honey. Let the shank further marinate.

In the meantime, cut large chunks of carrots, green onions, garlic. You can add hot pepper. Then take a baking tray, lay a foil on it. Put the meat there and sprinkle with the vegetables that you prepared in advance. Cover all ingredients with foil. Put in the oven for 250 degrees. Bake for 1.5 hours.

Do not forget to check the meat periodically. After an hour and a half, open the top foil to allow the meat to brown. When it's 30 minutes, turn the shanks to the other side.

In total meat is baked for about 3 hours. It fits perfectly with mashed potatoes.

Cooking tips

When selecting meat, always pay attention to the slice. If the color is dark, brown or gray, the shank is of poor quality or from an old animal. The meat should be bright red without any stains. If you want the shank of beef to be very juicy and soft, it must languish on a small fire. Even in a cold form, the meat is delicious.

To give a special color and taste, the shank should be soaked in onion feathers and in saline solution, where various herbs and spices are added.

Before baking the meat in the oven, fry it in a frying pan. Then you get a shank not only fragrant, soft and tender, but also more juicy. Ingredients such as garlic, ginger and hot pepper emphasize the originality and piquancy of the dish.

Presentation

To decorate the dishes must be approached creatively, to show imagination and experiment. Take a chilled beef shank, cut it with rings obliquely and lay out a circle around the plates.

On the dish, put a lettuce leaf, on it a few chopped pieces of shank. Separately, cook a sweet and sour sauce, which added pineapple and lemon juice. Pour them in a circle of plates, and you can put a few drops. It all depends on your tastes and preferences.

Do not forget about the greenery, as it emphasizes not only the taste, but also the beauty of the dish. The greens can be finely chopped and sprinkled with meat. If you do not like it, then put a few leaves of parsley or green onion, asparagus. Plus, decorate the dish with ingredients such as colorful Bulgarian peppers and tomatoes. Vegetables can also be laid out around the plate.

Fantasize, experiment, and family, loved ones will appreciate your culinary abilities.