Best Recipe Bone in Shank Beef
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01/24/2015
I have never cooked beefiness shanks before. I bought some at the market just because they looked, and were priced nice. And then I came to A/R to find a recipie to make them and this was the just one! I was very skeptical about it. I love to cook but am no expert. This recipie calls for Marsalla vino. I've used that with pork and chicken, but never beefiness. I too don't personally think using tarragon in a beef dish before either. Well, I did both of these things with this recipie and it is FANTASTIC!! My family agreed and idea it was gourmet. I served it with butter/parsley scarlet potatoes and steamed dark-green beans. You must attempt this one!! The but variances I made was the improver of fresh garlic. I rarely make a dish without information technology! Also I transfered everything to a baking dish and covered information technology with foil earlier placing in the oven considering I had 5 shanks and my skillet although oven proof was not large plenty for all of them. Thank you for sharing this! Nosotros volition be eating these more often.
06/03/2014
This was delish! My entire family unit of half-dozen LOVED it. That's non easy to do. This is a keeper recipe. If using organic grass-fed beef shanks from local farmer (truly clean meat), I would cheque information technology an our early simply in instance. In that location was a lot of liquid left over so I drained and froze it for the 2nd time I made the recipe and then I only had to add 1/2 of the liquid ingredients. It may be ready sooner. This did not effect the delicious result in the least. LOVE!
11/nineteen/2016
Excellent, but you lot ameliorate tell folks to use DRY Marsala wine! It comes in both dry and sweet, and I don't think you would want sweet in this dish.
05/30/2015
Amazingly adept! My husband used this recipe and the beef shank turned out great! Now it became my favorite dish.
01/04/2019
I adapted this for the instant pot. I followed the instructions (added carrot and a impact of Montreal and garlic) and used the sauté function at the beginning and cooked it under force per unit area with 2 full meat cycles with a ten minute natural pressure release and my my it was worth the wait. The tarragon is excellent in this dish and the Marsala brings information technology all together.
01/06/2019
Forgot to mention that I added some coarsely grated carrot and it was delish
02/26/2017
excellent and easy awesome makes the whole house smell amazing and an excellent soup base at the end....Beloved information technology and have made information technology multiple times... too practiced with other than shanks
02/14/2016
This is a great recipe. I cooked at 275 degrees. The lower and slower you go the better. It all depends on how much fourth dimension you have. If I had more fourth dimension I would have gone to 225 or 230 degrees. The pic is disruptive? It shows a tomato topping. Is this really a pic of Oso Bucco and non the actual meal fabricated?
11/18/2019
I used Cabernet Sauvignon as the wine, added mushrooms on superlative of the meat, and cooked information technology in a bandage iron Dutch oven for 5 hours. Information technology turned out so tender and the season was amazing. I used l% wine / fifty% beefiness broth to the top of the meat. Tasty is all I can say about this recipe. I'll be making it again for sure.
08/14/2019
This ones a keeper. The meat is then tender! I added mushrooms like someone else mentioned. Then when it was done cooking, I removed the meat and put the left over liquid and veggies in the blender. This made a neat gravy to put over the top. Next fourth dimension I will make a parsnip puree as a side.
11/28/2016
Made this the Lord's day after Thanksgiving equally my hubby and I were pretty turkey'd out....stuck to the recipe and didn't alter a affair....Fabulous! I will definitely be making this again!! Thank you for sharing!
02/07/2015
This was astonishing! So easy to brand. It was perfect!
08/30/2016
Added everything except the tarragon. So we sub. with marjoram instead. I lowered the temp a little in the oven.I beloved this cut of meat because the depth of flavor coming from the bone broth. Fantastic meal you can show off with.
11/21/2016
I made this last week and my hubby loved it, and then I'one thousand making it today. I did change information technology though. I used the ingredients of this ane and added role of the recipe for caldo de res; such as cumin and garlic. It was great!
ten/05/2019
I think the overall recipe/flavors are probably skilful, but I can't really tell considering the dish burned. Side by side time I accept a stab at this, I'yard reducing the temperature and putting less trust in the "at least 5 hours" claim.
04/19/2016
First time cooking beef shanks, and they turned out great! I added a little garlic, lowered the temperature to 275', and let them melt for about six hours. Wonderful flavor, and oh so tender! Hubby liked them so much
07/14/2018
Followed the recipe to the letter with two exceptions ... the recipe photo shows diced tomatoes, nonetheless no where in the recipe description is this ingredient mentioned. So, I added a 14oz tin can, juice and all - this eliminated the need for additional h2o to be added. The second exception ... instead of oven baking, I stovetop simmered the shanks for 3 hours in a covered dutch oven at the lowest oestrus setting. The issue was very tender and tasty. Served it with mashed potatoes and roasted cauliflower - yum!
11/12/2019
Never e'er fabricated . .LOVED It And then DID MY Family unit. I read the other reviews and it helped .11-eleven-nineteen I had the mean solar day off and I turned my oven at 400 so tuned it down to 225 for 5 hours had no tarragon added carrots it was awesome.. NO Knife NEEDED made baked potatoes and steamed corn .The sauce was swell with everything. Thank you lot all for your help.
11/thirteen/2016
So adept. Served on noodles. I didn't have the celery, and so replaced with a shredded carrot which broke down. Really succulent and reminded me of a ragu.
08/07/2019
This was fabled and very easy. I used grape juice instead of scarlet vino and it was wonderful.
01/28/2020
Made the recipe exactly as prescribed and the results were incredible. This is a keeper for sure! My shanks were done sooner than the recommended 5 hours, and yes, they were fall off the os tender. The remaining jus in the lesser of the pan (I used an enameled cast iron Dutch oven) was SO rich and savory. I did season with Montreal rather than simply salt and pepper.
07/fourteen/2019
I added a can of crushed tomatoes before putting this in the oven - it fabricated a *fantastic* pasta sauce!
02/22/2015
Easy, tasty, exactly as described. Missing a certain zip for 5 stars, only definitely a keeper!
12/31/2019
First time shanker-loved information technology! I as well added short ribs, in case the shank wasn't expert to me. It was all awesome. I added baby carrots, which gustation incredible, and used fresh rosemary sprigs over the height instead of tarragon and malbec, not marsala. I cooled it since it was fabricated a day alee of time, and pulled 1/4 inch of fat off the surface before reheating, which I believe will arrive more healthy....I want to believe! Information technology was Succulent!
eleven/17/2014
I've got this in the oven right now and am giving information technology a four star because it smells devine. I take one question though, where is the beef broth used?
11/27/2018
wow, information technology was amazing dish
01/28/2019
It Was a please..
11/08/2015
Fabricated co-ordinate to the recipe. But used a Merlo and did not use carrots. During the 5 the 60 minutes I added roast red peppers and a pocket-size can of blackness sliced olives...yum. Nosotros enjoyed with mashed potatoes with the gravy and canned corn. Ate this hearty dish with some blue drupe chutney with the meat( really! Yum).
01/24/2019
I used rosemary instead of tarragon. Also substituted a one/2 cup brandy mixed with 1/ii cup water for the Marsala. And I added in a carrot and some garlic. Baked in oven at 275 for half dozen hours. This was my second time cooking with beef shank. Last time I used a red wine, I think Cabernet. In terms of flavor, I definitely prefer the brandy mix over the scarlet wine. The kids, my fiercest nutrient critics, loved information technology.
xi/27/2018
I will make again only with less tarragon.
08/14/2017
I didn't use celery but substituted whole pearl onions and added quartered mushrooms. Definitely employ a quality Marsala. It was outstanding and a true comfort nutrient. Tin can't await to have it over again!
02/09/2019
I had to add garlic, and I used a bottle of vino my daughter did non finish from Christmas dinner. And so good, give thanks you
12/16/2017
I followed the recipe less the tarragon every bit I had none. This may very well exist the best recipe I accept tried on here. The flavor of this cutting of meat is so delicious and satisfying and it gave me 3 days of meals. I am looking forward to making this again and improving my braising skills.
04/28/2017
It turned out to be skilful, I merely cooked it for 3 hours.
03/30/2017
Delicious recipe. Subbed ruddy wine instead of marsala. Will definitely brand this one again.
12/08/2018
I fabricated as directed expect for the cooking time. I chose to follow the instruction of some review and baked at 275 for 6 hours... never once more. Meat was over cooked. BUT the base tasted oh and so good. So I volition definitely make again.
01/04/2017
I used white vino
12/16/2017
I had two one pound shanks that I simply needed to cook for about three hours. The meat was delicious and falling away from the bone. A keeper for sure!
01/26/2019
it was great but matter i added was browning sauce. i had nearly 5lbs of beefiness shanks, used 2cups of wine, 1.five cups of h2o and the rest i did every bit the recipe said
01/19/2019
Enjoyed this a lot. I used Malbec wine instead of Marsala and rosemary instead of the tarragon and added a few cloves of garlic. Tender and yummy!
01/28/2019
Fabricated no changes and it was fantastic. Was hoping for leftovers,but alas, there were none. Definitely will make again.
05/19/2019
My phone flipped. Fabricated the second and third fourth dimension with port wine and tarragon and sage. WOW. Added celery, carrots and potatoes along with the onion. Left the garlic out this time. The olfactory property is currently driving me crazy.
10/17/2018
Made it equally written. Couldn't believe how good this was. Admittedly will be making this again! Luscious! 5 hours at 300 was perfect. Used a chicken fryer-type pan and it worked perfectly.
04/xv/2019
Demand to add cheque and add together liquid equally needed. Otherwise neat recipe. Took 1 c of liquid, reduced, thickened with 1T butter mixed with 1T of flour. Makes a nice sauce.
12/04/2019
Nosotros didn't accept the wine, celery or tarragon, so the dish had to be made w/out them. We used a one.24 lb steak since it was just the 2 of us. My hubby cooked for united states of america tonight, so later on going over the recipe w/him I just brash him to use any other herbs/seasonings he thought w/be a good substitute. he used carrots (which worked perfectly fine) & cut back 1/four of the ingred'south, which I don't think he did due west/the oil considering the sauce was kinda oily. We both agreed that altho the meat was cooked well-nigh to perfection, information technology was pretty flavorless. He did have to cook information technology over an hr longer then required and keep information technology warm past that for my sake but he did check on the liquids to make sure it didn't dry out. I realize the lack of flavor was probably due to not having the wine but I besides really think it needed fresh garlic. I practice await forward to trying it again...w/the vino :-)
03/25/2018
I followed the recipe except i used only 1 tb of tarragon. It was positively awful! And cooking time is excessive.
02/03/2020
Don't follow this recipe in regards to time and temperature. Cooking at 300 for 5 hours resulted in admittedly burned food. All wet evaporated from a sealed bandage iron enameled pan. Must at present throw out the $80.00 pan plus the $26.00 for the beef shanks because everything stuck to the pan bottom. Need to cook at a lower temperature and shorter fourth dimension and add additional fluid to pan every hour. Or apply a multi pot to cook in.
12/04/2017
Yes. here are my changes: Carrots, I also spiced to my taste and a little extra wine and balsamic Vineager.
12/25/2021
This was a success! The family loved the meat which just came off the os. Tasty!
04/26/2018
I fabricated absolutely no changes other than forgetting to put the tarragon in. Information technology even so came out delicious and tender. I made mine in my electronic pressure cooker.
07/14/2014
Made this dish concluding night ... it was proficient and I meant to take a pic but we were sitting down eating when I remembered! I added a couple cloves of garlic, a couple carrots and a parsnip to it ... I would make this once more ...
10/23/2019
Followed the recipe but also added baby red potatoes and baby carrots. The wife and I liked it but thought it could utilise a bit more than flavor. Plan to fume the shanks next time for about an hour before putting them in the oven with all of the other ingredients. That should add the extra season we were looking for.
01/21/2020
I made the recipe with exception for bock beer substitution for wine. I would take preferred a porter to compliment the robust beef flavor, simply next time. I also covered in aluminum foil to proceed moisture in. Since temp is higher up the boiling of h2o or beer, I kept a close look at the fluid after iii hours and then on the 60 minutes. It was not bad and will repeat when I get some porter and don't potable it first. I like beer pairing with food, so a dark stronger beer is a must for this recipe. Loved it. A Syrah or Zin would piece of work too.
02/12/2022
I followed this pretty much to the T the first time. Since then I've been experimenting with different wines and proportions of wine t goop. One other thing, score the sides of the shanks, otherwise the thin layer of fatty will shrink up and cause the shank to curl upwards.
04/09/2020
Although I didn't follow the recipe every bit noted because I didn't have certain ingredients (didn't have celery and used Cabernet Sauvignon instead of marsala), information technology was delicious! It smelled so expert while cooking, that it was hard to resist opening upward the oven to taste the dish. It was easy to prep and cook and the beef came out so tender when the fourth dimension was upwardly. I'll def try this once again with all the ingredients. I served it with mashed potatoes and cabbage and the family enjoyed information technology. Information technology was a lot of sauce/juice so I decided to keep it (based on another review) for the next go around. Annotation, I did double the recipe since I had 4lbs of shanks (I have a big family unit to feed) and it turned out well. This is a keeper! Thanks!
12/05/2019
Instead of cooking the shanks in the oven for the 5 hours I cooked them in a tiresome cooker for almost vi hours or less with excellent results and would most certainly make them again. I had never fabricated them earlier and could hardly wait to go out and buy them once again. They were a delightful alter in my repertoire. Thanks so much for the lovely, yummy recipe. So enjoyable.
12/15/2019
I used a mountain goat shank that I harvested here in Washington recently. I baked at 280 degrees for 6 hours. I added rosemary, mushrooms, carrots and braised the meat with Montreal steak seasoning. I likewise made garlic whipped potatoes and served the mountain goat shank, broth, and veggies on the top. Also did a side of sourdough toasted with garlic butter. What an astonishing repast. I've ate wild game my whole life but this is the beat dish I've always made with wild game. The meat cruel off the os as soon every bit I started serving everyone. Even pops said it was the all-time wild game dish he'due south ever had. I highly recommend. Savor!
04/02/2017
Meat was very tender and that was great. Next time I'm going to add some garlic and tomatoes for extra season.
ten/08/2018
At that place is no style 5 hours at 300 degrees is correct. We followed the instructions and our Guild enameled cast fe Dutch oven produced completely stale out beef shanks, no broth and incinerated vegetables.
07/xviii/2018
This was really good. I had 2 pounds of beefiness shank and cooked it for 3 hours and information technology was falling off the bone. I used Montreal Steak seasoning, red wine and merely one loving cup of beef broth. I realize, now, that I must first early in the day, only look forward to making it again. Adjacent fourth dimension I'll try putting baby carrots & potatoes in for the last hour.
02/26/2018
Followed recipe exactly. Delicious. Enough said.
ten/24/2021
Delicious taste. Easy to make.
02/20/2021
Love this. Served over mashed potatoes
12/13/2020
5 hours is Manner too long. I had my oven at 265F convection bake and I could cut the shanks with a spoon after 3 hours. Added a scrap of minced garlic to the liquid at the first, used dry sherry and vegetable goop every bit I didn't have beef stock. Didn't need any h2o every bit information technology was already deep enough. After 3 hours, removed the shanks to a dish with a large spatula every bit they were falling apart, removed the onions and celery and so I could skim the fat off the sauce. I put the sauce and onions/celery in a measuring jug and pureed with a hand blender. I had about 1.5 cups. Adjusted seasoning. Sautéed some mushrooms and peppers, added in baby spinach to wilt, and and then all the sauce. Cooked 1 parcel gnocchi, and so added to the sauce & mushrooms/veg. Was fantastic served with the shanks.
12/12/2020
I added dry out red wine I already had and doubled the recipe since I had almost 6 pounds of shanks. They turned out perfectly fall apart delicious!
Source: https://www.allrecipes.com/recipe/235528/braised-beef-shank-with-wine-and-tarragon/
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