"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Thread Tools Display Modes
Old 02-13-2005, 07:57 PM   #1
Assistant Cook
tommymat's Avatar
Join Date: Jan 2004
Location: Long Island, NY
Posts: 9
Beef Shanks

Any one have any good ideas for Beef Shanks?

I have three monster shanks but no idea what to do with them... I was thinking of some braising them or making some kind of stew.

Any suggestions?


Tommy & The Pups: Clyde & Ditto
Photo iPods ROCK!
tommymat is offline   Reply With Quote
Old 02-13-2005, 09:18 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,099
This is my favorite use for beef shanks.


2 Tb Canola Oil
1 1/2 Lb Beef Shin on the bone
2 Tb Flour
1 tsp Canola Oil
1 Carrot, diced
1 Onion, diced
1 Celery rib, diced
4 C Beef Broth
2 C Chicken Broth
1/2 tsp Thyme, dry
2/3 C Pearl Barley, rinsed
1 C Canned Tomato
1 Tb Butter
3/4 Lb Mushrooms, quartered
3 Tb Parsley, minced

Heat a 6-quart saucepan or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper and dust with the flour. Sear the meat on all sides until well browned.

Wipe the pan out with a paper towel. Lower the heat to medium, add the remaining oil to the pan. Add the carrot, onion, and celery to the pan and sweat for 10 minutes.

Return the meat to the pan. Add the broth and bring it to a boil.

Simmer, covered, 1½ hours.

Add the thyme, barley, and tomato, continue to simmer covered, for 45 minutes.

Meanwhile, in a medium sauté pan, heat the butter over medium-high heat, add the mushrooms and sauté until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more.

Remove the meat from the soup and cut the meat from the bone and dice.

Return the meat to the soup. Add the parsley. Season the soup with salt and pepper.

Note: If making the soup in advance, you may want to adjust the consistency of the soup when re-heating with added water, since the barley has a tendency to absorb the broth.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-14-2005, 06:30 AM   #3
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,199
Andy M. Again you've tickled my tongue with your idea. I made the beef & barley soup just last week, counting on the marrow bone to give me sufficient nutrients to battle a case of the flue (was off work for three days). That and some homemade chicken and brown-rice soup made from a left-over chicken carcass did the trick. And they just taste so good. I love a good soup.

Seeeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-21-2005, 10:56 AM   #4
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,318
Cross cut of beef shank is great for almost any soup or a stew, but I ‘m not sure what to do with the whole leg, if like you said “it’s huge”.
You are what you eat.
CharlieD is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Red Wine & Garlic Beef & Noodles carnivore Beef, Pork, Lamb & Venison 2 07-31-2005 04:19 PM
FYI-Large ground beef recall PA Baker Beef, Pork, Lamb & Venison 5 02-18-2005 07:04 PM
my first attempt at beef jerky buckytom Beef 12 02-10-2005 02:44 PM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 10:19 PM
Beef, Bacon and Noodle Casserole (Low Cal) Becky Casseroles 0 05-02-2002 04:30 PM

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:26 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.