Garlic-Braised Beef Shanks

Name: Garlic-Braised Beef Shanks
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 3 larges carrots, cut diagonally into 1-inch pieces; 1 leave Garnish: celery; 3 celery ribs, cut diagonally into 1-inch pieces; 158 milliliters all-purpose flour; 4 large heads garlic, 1/4 inch of root end cut off and discarded to expose cloves; 1 Tbsp fresh lemon juice, or to taste; 8 inches long) strips fresh lemon zest; 14 fluid ounces 3/4 cups reduced-sodium beef broth (14 fluid ounces); 2 Tbsps extra-virgin olive oil; 1 Tbsp salt; 8 fresh thyme sprigs; 2 Turkish bay leaves or 1 California; 473 milliliters water

Garlic-Braised Beef Shanks might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains about 3g of protein, 3g of fat, and a total of 100 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of beef broth, celery ribs, garnish: celery leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Dry Seasoning Rub

Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer shanks to a large roasting pan.

Equipment you will use

Roasting Pan

Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil.

Ingredients you will need

Bay Leaves

Carrot

Celery

Garlic

Broth

Thyme

Water

Equipment you will use

Baking Paper

Frying Pan

Aluminum Foil

Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Preheat oven to 350°F (leave rack in middle position).

Equipment you will use

Oven

Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest.

Ingredients you will need

Fresh Thyme

Bay Leaves

Equipment you will use

Oven

Frying Pan

Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice