How do i cook BEEK SHANK?

im cooking tonight for 3 more people and me (4)


i want to know how to cook beef shank to make it tasty.my mom cooks it all the time and she said to use flour to coat it and then put it in a pan with onions and just to cook it until its done


it tastes good and we just put steak sause on it (it tastes like steak)





i wanted to know is there anyway way i can make it tender like marinading it in anything(im not buying anything tonight)i have worchester sauce,and like white,red cooking wine,onions,salt,flour,sugar,garlic powder,garlic cloves,ginger,nutmeg,butter,pepper,saffr鈥?sauce


and a few other things...can i marinade it in butter and garlic? WHAT CAN I MARINADE IT WITHlol?????? why does my mom put flour and onions with it...i want to do it like that but its hard a bit and a little chewy ITS DA BOMB!but i want to tweak it to my tastes buds and i want it to taste the way i want. what can i do so it is soft and tender......can i seasont the flour (i think she ''batters it''') and if i do that then when do i put onions in it???





PLEASE I KNOW I MADE THIS A LITTLE HARD I JUST HAVE LOTS OF QUESTIONS ON BEEK SHANK ANSWER all the questions i asked with details please..... i need the help tonight|||You can marinade it in dry red wine, soy sauce and garlic, but don't marinade it in butter and garlic. I don't know how much time you have, so you may not have enough time to really marinade it.


Your mother probably does season the flour. Try garlic salt (or garlic powder and salt) and pepper seasoned flour. The flour will help the broth thicken as it cooks. Go ahead and place in seasoned flour, then brown on medium high to high heat in an oiled pan to brown all sides of the meat. For moisture, add some dry red wine (it will add a lovely flavor) and beef broth, and then add your onions to cook with the meat. Thyme would probably be quite good with it since it's a good herb to use with beef. Shank is not a very tender cut of meat, so the longer you can cook it, the better.


I hope I have answered your questions for you.|||Your mom is right, it needs to be braised but you can add a lot of extra flavor to it. I love this recipe from an old recipe book that came with my mom's Revere Ware pots. I serve it with mashed potatoes but wide egg noodles would also be good.





Braised Beef Shanks in Wine


Ingredients





4 tablespoons vegetable oil


1 cup flour


4 each beef shanks, about 6-8 ounces each


Salt and black pepper


2 1/4 cups diced onions


1 cup diced celery


1 cup diced carrots


3 tablespoons chopped garlic


2 bay leaves


2 tablespoons chopped fresh thyme or 1 1/2 tsp dried thyme


1 1/2 cups dry red wine


1 tbs Worcestershire sauce


2 quarts low salt beef stock


In a large stock pot or braising pot, add the oil. Season the shanks with salt and pepper. Dredge the shanks in the flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 -3 minutes or until they start to turn clear. Add the celery and carrots and continue to saute for 2 minutes, stirring them occassionally. Stir in the garlic, bay leaves, and thyme and cook everything for 2-3 minutes. It should smell fantastic. Pour in the red wine, with the burner at medium high heat to deglaze the pan.Scrape the bottom and sides to get up all the browned particles. Add the stock and Worcestershire to the wine and bring the liquid up to a boil. Add the shanks and and reduce to a simmer and continue to cook for about 2 hours, Baste the shanks often, The meat should be beginning to fall of the bone. The broth should be like a stew. Taste the sauce and season to taste with salt and pepper. You can also put this in the crock pot after you brown the meat and deglaze the pan. Pour the sauce into the crock pot over the browned shanks and just cook everything on low for several hours. I sometimes add peeled fresh carrots cut in 3 inch sections, button mushrooms, and quartered white potatoes in the crock for a quick complete meal. Enjoy!