Grilled Beef Shanks and Summer Squash

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • STEP 1.
  • Place beef shanks in a large frying pan, adding water, onion, carrot, bay leaf, whole black peppers and boullion cubes.
  • Bring to boil, cover, and simmer slowly approximately approximately 45 until tender. Cool slightly in liquid.
  • Remove shanks, cutting off excess fat, discarding bones if desired. Drain stock and place in bowl in refrigerator to bring fat to the top while doing second step.
  • STEP 2.
  • Melt butter in same frying pan and turn off heat.
  • Stir in mustard, horseradish, basil. and lightly add salt and pepper.
  • Dip shanks into coating mixture, then put aside.
  • Cut squash that had been cut in half lengthwise. Dip squash in same mixtures and put aside.
  • Place beef and vegetables cut side down on grill racks sprayed with cooking oil. Place 6" inches over medium-hot coals or cook indirectly on left side of gas grill with right jets turned on to medium-high.
  • Watch and turn as needed until meat and squash are brown and tender (do not burn squash) about 10 to 15 minutes.
  • Lightly butter squash and place on serving plate or bowl.
  • Place meat on another platter. If desired, remove fat from leftover stock from Step 1, season if needed, and reheat. Drizzle stock over meat.
  • Serve with mashed potatoes or seasoned potato wedges done on grill, along with a nice fruit salad.
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