Skip to main content

Braised Beef Shanks with Mushrooms


It’s a shame that the simpler cuts of meat are often the ones that are neglected by the food TV shows, restaurants and then by home cooks also,  who pass over the not so fancy cuts of meat in their market.  Cuts such as beef shanks are not only economical (mine were 89 cents per pound); they render inviting delectable flavors when cooked properly.  


Braising is a great way to cook tougher cuts of meat.  Braising is done by browning the meat on both sides in a hot skillet.  This helps to seal the moisture inside the meat.  Then the meat is placed in Dutch oven or pot with a lid and cooked with some liquid on low heat for a long time.  The result is a juicy, tender dish with savory rich flavors.

There are no shortcuts here with cooking time.  Just like the turtle, the long slow cooking wins the race.  It’s the lengthy cooking time in the pot that allows the meat and vegetables to coalesce into robust flavors.  Bill and I devoured his dinner with gusto.  The meat was so tender it fell off the bone with each bite.  It is a succulent hearty dish for yet another chilly windy evening!




Braised Beef Shanks with Mushrooms

Ingredients:

1 tablespoon olive oil
2 bone-in beef shanks (about 2 pounds)
Salt and pepper, to taste
1 large onion, chopped
3 carrots, coarsely chopped
3 garlic cloves, minced
½ cup dry red wine or beef broth
1 (14-ounce) can undrained diced tomatoes with basil, garlic and oregano
1 cup beef broth
12 ounces button mushrooms, quartered
Gnocchi, small new potatoes or rice

Method:

Preheat oven to 275 degrees.
Season beef shanks with salt and pepper.
In a Dutch oven, heat olive oil over medium-high heat.
Add beef shanks and brown on both sides.
Remove beef from Dutch oven.
Add onions, carrots and garlic to Dutch oven.
Cook and stir for a couple of minutes.
Add wine and deglaze pan by scraping up any browned bits from the bottom.
Add undrained tomatoes, beef broth and beef shanks to pan.
Bring to boiling.
Cover and bake 5 hours or until beef is tender.
Add mushrooms the last 20 minutes of cooking time.
Meanwhile, cook gnocchi and strain well.
Remove beef shanks to a serving platter.
Strain vegetables from cooking liquid and spoon over meat.
Skim fat from cooking liquid and drizzle over beef shanks, vegetables and gnocchi.

ENJOY!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 


Comments

  1. I am a great fan of the cheaper cuts, this sounds delicious. Diane

    ReplyDelete
  2. Pam, I'm not much into mushrooms, but I am into great looking, flavorful slow cooked meals like this. Extremely satisfying comfort food at a reasonable price! Take Care, Big Daddy Dave

    ReplyDelete
  3. We like to use some of the old fashioned, long cooking cuts too. I imagine I could make this in the crock pot too. Do you think that would work.

    ReplyDelete
  4. This dish looks fabulous! I note with pleasure the recipe! Good day! Caroline B.

    ReplyDelete
  5. Pam, you found a great price on these shanks. Love those slow cooked meats.

    ReplyDelete
  6. This dish looks so thick and rich, no one would know you used a cheaper cut of meat. Perfect comfort food!

    Linda
    www.mykindofcooking.com

    ReplyDelete
  7. beautiful header delicious combination

    ReplyDelete
  8. This looks tender and delicious Pam! Yummy!

    Have a beautiful weekend.

    xx,
    Tammy

    ReplyDelete
  9. That does look good and worth a try. Maybe beef shanks are the new pot roast:)

    ReplyDelete
  10. I always have great luck with the cheaper cuts of meat in meals like this. This is my kind of hearty dinner!

    ReplyDelete
  11. Wow that is a great buy and perfect meal, bet it was so tender it fell right apart and melted in your mouth!

    ReplyDelete
  12. I made a beef shank dish back in Dec and thought I'd used all I had, then found three more packs. I notived them again just the other day thinking I need to find a recipe and cook these - no need to look any further. I especially like the gnocchi in the dish.

    ReplyDelete
  13. My mother used beef shanks to make a delicious vegetable beef soup. I hadn't thought of that in years! I'm so happy for the reminder and the delicious recipe.

    Best,
    Bonnie

    ReplyDelete
  14. Mmmmm....comfort food. :) This looks delicious!

    ReplyDelete
  15. Beef simmering for 5 hours just has to be good. I want a big pot of this right now! Thanks for sharing with me tonight. Enjoy your weekend...take time to rest, laugh and eat some great food!

    ReplyDelete
  16. Hi, Pam. Here's a question for you: is there any reason I should be concerned about acidic ingredients in a Dutch oven (tomatoes, for example)? Got a moment to write me at scrout1944@msn.com?

    ReplyDelete
  17. This is some beautiful comfort food! I would love a huge bowl.

    ReplyDelete
  18. Pam this dish looks delicious. I agree about these cheaper cuts, they are often overlooked. The broth in that pan is what I would love in a big mug, so good.

    ReplyDelete
  19. This is actually one of my favorite cuts when it comes to beef stew! I love how flavorful the meat is and it helps to thicken the broth. This is a great recipe!

    ReplyDelete
  20. I love a good, old fashioned stew like this, truly life affirming.

    ReplyDelete
  21. What a wonderful dish! I bet the house smelled great when that was cooking!

    ReplyDelete
  22. Low and slow... you can never go wrong. Your post is beautifully done, and the photos are making my mouth water.

    ReplyDelete
  23. I love braising meats. As long as you are patient, they can produce some amazing tasting dishes!!

    ReplyDelete
  24. Pam you are a mind reader - I have a lovely large slab of braising steak, marbled with fat, ready to use for tonight's supper! Thanks for the recipe :-)

    ReplyDelete
  25. Mmm, this looks wonderful. I've been thinking of lamb shanks lately. just can't beat the price *and* the flavor!

    ReplyDelete

Post a Comment

_____________________________________

The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
____________________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews