By kitchengrrl on May 06, 2004
"My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready."
Serving Size: 1 (808 g)
Servings Per Recipe: 4
"This is an amazing recipe, and my favorite for Beef Shank Steaks. We've had it several times. I only change the directions slightly due to our preference for firmer vegetables. After searing the shanks (and before the onions), I saute the carrots, parsnips and celery for just a couple of minutes. I then remove them to be added later; then I continue with the rest of the directions. When I can't find good quality fresh herbs (or to reduce my prep time), I use 2 teaspoons each of dried thyme and rosemary. I use a fat free beef stock or beef broth. I cook mine in the oven at 300F, adding the reserved sauted veggies for the last hour. And I use the leftover seasoned flour mixed with water to thicken the gravey (instead of corn starch). I highly recommend this recipe."