Best Way to Cook Beef Shanks

A thick piece of center-cutting beef shank steak looks remarkably like a well-marbled steak, and is frequently labeled as shank steak in retail stores.

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A thick slice of heart-cut beef shank steak looks remarkably like a well-marbled steak and is often labeled as shank steak in retail stores. They're besides tough for grilling, merely like chuck steaks, they're ideal for braising.

The long, slow cooking process softens the tough muscle fibers and connective tissues, leaving the meat fork-tender with a luscious texture. The shanks besides brand their own sauce by infusing their cooking liquids with an intensely beefy flavor.

Making a beef shank recipe in a irksome cooker or oven requires hours to melt, but simply a few minutes of easily-on preparation. Regardless of your cooking method, melt your beef until the internal temperature is at least 145 degrees Fahrenheit — the minimum safe internal temperature for beefiness, co-ordinate to the USDA Nutrient Safety and Inspection Service.

Beef Shank Steak: Oven Method

Pace 1: Preheat and Sear

Preheat your oven to 325 degrees Fahrenheit. Wipe the shank steaks with a clean paper towel to remove whatsoever bone fragments, and so sear them one or ii at a time in a hot skillet.

Step 2: Add Your Veggies

Transfer the shanks to a deep casserole dish or Dutch oven. Add coarsely chopped onions, carrots, celery, garlic, tomatoes or other aromatic ingredients equally desired.

Step 3: Add Liquid and Bake

Pour in plenty beef goop or other liquid to submerge the lower one-half of the shanks. Cover the goulash dish or Dutch oven, and slide it onto your oven'southward middle rack.

Step 4: Simmer Until Tender

Simmer the beef slowly in your oven until y'all can hands slide a fork into the shanks, and twist off a mouthful of tender beef with minimal effort. Depending how thickly your shank steaks were cut, this can take ii 1/ii to 4 hours.

Step five: Remove Meat and Strain

Remove the shanks to a basin or serving platter with a slotted spoon, so strain the cooking liquids into a narrow measuring cup.

Ladle off the fat that rises to the surface, and so rut the juices in a saucepan and thicken them to make a sauce. Serve the sauce and shanks with your favorite side dishes.

Store leftovers at 40 degrees Fahrenheit and consume within three to four days. Discard whatever beef that has been at room temperature for more than two hours, as advised by the USDA.

Endeavour the Slow Cooker Method

Pace one: Layer Veggies, And so Meat

Line the lesser of your slow cooker with a handful of coarsely chopped onions, garlic, carrots, celery or other aromatic ingredients as desired.

Sear your shank steaks in a hot skillet, and arrange them evenly on height of the vegetables.

Do not endeavor to cook your beef from a frozen state in your slow cooker. This could filibuster the heating procedure and increment run a risk of foodborne illness, according to the University of Minnesota Extension.

Stride 2: Add Cooking Liquid

Pour in 1 to two cups of beef broth or other cooking liquid. Your slow cooker volition lose less moisture to evaporation, so information technology isn't necessary to use as much broth as you would in the oven.

Step 3: Cook (and Be Patient)

Cover the pot and plug information technology in. Cook the shanks for 3 to four hours on the loftier setting, or five to half dozen hours on low. The shanks are ready when you can hands slide a fork into the tender meat.

Step 4: Remove Meat and Veggies

Transfer the shanks to a big bowl or serving platter with a slotted spoon, then strain the cooking juices to remove the aromatics. Ladle off any backlog fat, so pour the liquids into a small saucepan and thicken them to brand your sauce.

Step five: Serve and Enjoy

Serve the sauce with your braised shanks and savor them with your choice of side dishes.

Attempt These Tips

Browning your beefiness shanks is an optional step, but it intensifies their rich, bulky flavor. Once cooked, the shanks tin can be shredded with a fork or your fingers and used as the filling in ravioli or other pasta. Alternatively, thicken the sauce and add cooked vegetables for a rich and hearty stew.

Although beef broth is the almost natural choice of cooking liquids, there are many other alternatives. Tomato juice or lycopersicon esculentum sauce, prepared beefiness gravy, barbecue sauce, red wine, dark beer and fifty-fifty water are all appropriate choices.

Other slow cooking techniques are also suitable for use with shanks. For example, the shanks could be baked at 275 degrees Fahrenheit for a similar length of time, without the utilise of a braising liquid. The fundamental is to go on the meat at an internal temperature of 180 degrees Fahrenheit or higher for an extended period, so the tough connective tissues cook and form rich, moist gelatin.

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Source: https://www.livestrong.com/article/427870-how-to-cook-beef-shank-steak/