
BEER BRAISED BEEF SHANK
1 ½ # bone in beef shank
¼ c. flour
Kosher salt, freshly cracked black pepper
Olive oil
1 small onion, stew-cut
1 celery stalk, stew-cut
1 small carrot, stew-cut
1 tomato, wedges
4 cloves garlic, crushed
1 heaping TB tomato paste
12 oz. amber beer
1 c. beef stock
2 tsp Italian seasoning
¼ tsp. dried thyme
1 TB Worcestershire sauce
1 TB red wine vinegar
Kosher salt, freshly cracked black pepper to taste
Place flour in a shallow dish; set aside. Season beef shank well on both sides with salt and pepper. Dredge in flour. In a saucepan over medium heat brown shank on both sides in oil. Add onion, celery, carrot and tomato into saucepan. Saute until slightly limp, 3-4 minutes. Stir in tomato paste and garlic. Cook 2 minutes. Add remaining ingredients. Bring to a boil. Reduce heat to a simmer; cover. Simmer 1 1/2 -2 hours or until beef falls apart easily.
Serves 2.
10 comments:
Omigosh! That looks so good.
Izsmom
I’ve only made beef shank in soup. This is next level!
Oh my, must be unreal soft and delicious!
looks so good!
I wonder if you can use a ham shank?
Sure looks ono.
Totally does yah!
Me too.
Fall off the bone!
I agree!
Worth a try, yah!
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