beef shank

Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.&nbsp;

Osso Bucco (Braised Beef Shanks Recipe)

beef shanks

butter

garlic

onion

carrots

dry white wine

540 tomatoes

beef stock

salt and pepper

If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)&nbsp;

Melt the butter in a large oven safe braising pan over medium to medium-high heat.&nbsp;

Fry the beef shanks in the butter until browned on the outside.

Remove the beef shanks to a plate, and keep warm.&nbsp;

Add the onion slices to the skillet; cook and stir until the onion is tender.&nbsp; Add in the garlic and the carrots and fry until the garlic is fragrant.&nbsp;

Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.&nbsp;

Return the beef to the pan, making sure the shanks are submerged in the sauce.&nbsp;

The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.&nbsp;

For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.&nbsp;

I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled? I don't understand.) and I didn't have anything else to do. Three, I was hungry, man.

I love hamburger soup so much because it's meaty and hearty and flavorful and satisfying. Mmmmmm! It just feels good to eat it, and as a bonus, it always reminds me of my grandmother Ga-Ga.

And that always means it's going to be delicious.

Hamburger Soup

chuck beef

yellow onion, diced

celery stalks, diced

garlic cloves,

(14.5-ounce can) whole tomatoes

yellow bell pepper,

red bell pepper,

green bell pepper,

carrots,

red potatoes,

beef broth, more as needed

tomato paste

salt,

black pepper

parsley

oregano

cayenne pepper

I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled? I don't understand.) and I didn't have anything else to do. Three, I was hungry, man.
I love hamburger soup so much because it's meaty and hearty and flavorful and satisfying. Mmmmmm! It just feels good to eat it, and as a bonus, it always reminds me of my grandmother Ga-Ga.
And that always means it's going to be delicious.

Epicurious

1. In a large pot, combine the meat, onion, celery, and garlic. Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can.

2. Add the tomatoes and their juices, bell peppers, and carrots. Throw in the potatoes, beef stock, tomato paste, salt, black pepper, parsley, oregano, and cayenne. Stir everything together, then bring the mixture to a boil.

3. Reduce the heat, cover the pot, and simmer the soup for 15 to 20 minutes, or until the potatoes are tender but not overly mushy. If the soup is too thick for your taste, just splash in a cup or two of beef broth until it's the consistency you like.

For some reason, this soup always seems to taste better the next day! Feel free to make this ahead of time and store it in the fridge for up to 3 days. If soup is overly thick when reheated, add a little extra beef broth or water to thin it to your liking.

Bulalo Soup is a Filipino beef soup from slow-simmered shanks and bone marrow. Resulting to melt-in-your-mouth tender meat and flavorful clear stock with added vegetables making it a hearty soup. A soup is a year-round favorite but is a definite must-have during the rainy season.

Bulalo Recipe

beef

beef brisket

water

peppercorns

fish sauce

potatoes

sweet corn (shucked

cabbage (quartered)

onion leeks (white part and green part separated)

Salt

In a bowl, soak the brisket in water to draw out blood. Refrigerate until ready to use.

Rinse the beef bone marrow and then place in a pot and fill with enough water to cover. Bring to a boil over high heat then lower the heat to let it simmer for 5 minutes to let the scums out.

Drain and discard the water and clean the pot. Rinse the bones again to make sure no scum is left.

Return the beef marrow to the clean pot and fill with 8-10 cups of water to cover. Bring to a boil over high heat. Once it boils cover the pot and reduce heat to achieve a medium boil. Let it boil for an hour or 30 minutes if using pressure cooker.

Add the soaked brisket (water drained), fish sauce, onion, the white part of onion leek, and peppercorns. Boil until meat is fork-tender, about 1.5 to 2 hours more or 30 minutes if using a pressure cooker. Add more water if needed to cover the meat.

Turn the heat off to let the fat settle on the surface. Skim off most of the fats then turn the heat back on and bring to a gentle boil.

Add the potatoes and cook for 10 minutes or until tender. Then add the corn and cabbage and cook for 3-5 minutes. Lastly, add the green part of the onion leeks and salt if still needed then turn off the heat.

Transfer to serving bowls.

https://www.youtube.com/watch?v=H45f4e5I1l4

Make this delicious and hearty Filipino beef soup made with beef shanks and bone marrow. Meat that is slowly simmered until fall of the bone tender! It is cooked with sweet corn, potatoes, and green leafy veggies to make it more flavorful.

INGREDIENTS:
1 kg meaty beef bone marrow
500 grams beef brisket or shank
8-10 cups water
1 tablespoon peppercorns
¼ cup fish sauce
1 medium onion
3 medium potatoes
2 ears of sweet corn
1 small cabbage
2 stalks onion leeks, white part and green part separated
Salt as needed

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DELICIOUS BEEF BULALO

This slow cooked beef shank is meltingly tender, flavorful and oh so comforting.

Beef osso buco

tsp salt

tsp pepper

flour

onion (medium/small)

carrot (medium/small)

rib celery

olive oil ((approx,

white wine (180 milliliters)

tomato paste (tomato puree)

chicken stock (480 milliliters)

thyme

bay leaf

lemon

Pat dry the beef shanks with kitchen paper then sprinkle salt and pepper on both sides of them. Dust both sides of the shanks with flour so that they are evenly but lightly covered then shake off any excess.

Prepare the vegetables by dicing the onion, carrot and celery into a relatively fine dice. Finely dice the garlic.

Warm the oil over a medium-high heat in a dish wide enough to hold the shanks in a single layer but ideally not too much larger - I used a cast iron braiser.

Once the oil is hot, add the shanks and sear on both sides. Make sure you don&#39;t turn them too quickly - you want to get a good level of browning on both sides. Turn to sear slightly on the edges as well.

Once seared all over, remove the shanks from the skillet. If you prefer, you can then tie kitchen twine around them to hold them together better during the rest of the cook but it is not needed if you don&#39;t mind that the shanks may break up slightly.

Reduce the heat slightly and add the onion, carrot and celery. Add a little extra oil if needed. Cook, stirring now and then, for around 5 minutes to soften them. Once the onion is going translucent, add the garlic and continue to cook for a couple more minutes.

Add the wine and bring to a simmer. Scrape the bottom of the pot to remove any browning (it adds flavor to the dish) as it simmers a couple minutes.

Allow the wine to reduce by around half or more - it will become almost syrup-like - then add the tomato paste, stock, thyme sprig and bay leaf. Stir to mix them well and break up the tomato paste, bring back to a simmer then return the shanks to the pot.

Cover the pot and reduce the heat to low so that the liquid continues to simmer but relatively gently. Leave to cook for 2 hours, checking now and then. If your shanks are partially out of the liquid, turn them ever half hour or so.

After around 2 hours, the shanks should be relatively tender when you pull at the meat gently with a fork. If not, cook a little longer. Once tender, remove the lid and continue to cook, simmering gently, for a further 30 - 40 minutes to reduce the sauce slightly.

As the shanks are finishing up cooking, make the gremolata. Finely chop the parsley and garlic and mix the two along with the lemon zest so they are well distributed.

Serve the shanks (traditionally over risotto alla Milanese/saffron risotto) with sauce over the top and with some of the gremolata sprinkled on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643077923/qncqhjbn2b13rk9fnfna.mp4

Osso bucco is a traditional slow cooked Italian dish. You traditionally use veal shank but this beef osso buco is made in the same way with a cut you may find more easily. It has the same delicious meltingly tender meat and bright gremolata finish. Perfect comfort food.

This Osso Buco is a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.

Braised Osso Buco Recipe

lbs Veal Shanks ((1 lb each))

Kosher salt

tsp Black pepper

tbsp Flour

Cooking oil

tbsp Butter

tbsp Garlic (minced)

Sugar

Honey

tbsp Balsamic vinegar

tbsp Tomato paste

tbsp Sriacha ((upto 2 tbsp or Chilly paste))

Bay leaves

Thyme

Rosemary

Red wine

Chicken broth (or beef stock)

tbsp Parsley (for garnish)

Preheat the oven at 325°F / 165°C / Gas Mark 3.

Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.

Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off excess flour. And set aside.Pro tip - You can tie each shank with kitchen twine to hold them together so they do not fall apart during cooking. I did not do this today as you can see in the video.

Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil and one tablespoon butter.  Pro tip - Alternatively you can sear the meat in batches as I have done in the video. I prefer to use a large pot with a wide circumference so each piece of shank sits comfortably in a single layer.

Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. There is no need to add more oil or unsalted butter for the next batch.Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.

In the same pan, add the remaining oil and butter along with the garlic. Followed by brown sugar and honey. Saute for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar. Pro tip - Keep the heat to medium as these are delicate ingredients and we do not want them to burn, especially the garlic.

Next, add the red wine and season with salt and pepper. Bring it to a boil and let boil for two mintues. Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol.

Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil. Pro tip - Use tongs to transfer the meat and gently tuck them in the liquid. They must be almost submerged under the cooking liquid so they cook evenly.

Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 1/2 to 2 hours or until fork-tender. Pro tip - I am using aluminum foil. But, if using a dutch oven you can also cover with its own lid.

Remove from the thyme and rosemary sprigs and discard. Garnish with chopped parsley.

https://www.youtube.com/watch?v=EgKPOlNGWds

This recipe for Osso Buco makes a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.
Get the full recipe with progress pictures here - https://veenaazmanov.com/braised-osso-buco-recipe/

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How to get a deep color on your braised Osso Buco  - Veal Shanks with Red Wine in Oven - Try this

This is my Mom's delicious Chinese Spiced Beef Shin Shank 滷牛腱 that she always makes for us on our visits home.  It is a slow cooked soy and spices flavored shin of beef that becomes deliciously tender and fragrant with beautiful stripes of translucent melty tendons patterning the sliced beef.

Chinese Spiced Beef Shin Shank 滷牛腱

beef golden coin muscles

tangerine peel

star anise

cinnamon

tsp nutmeg

cloves

ginger

tsp fennel

Shao Shing Rice Wine

soy sauce

sugar

Blanch the beef shin in boiling water for 1 minute.

Pour out water and add fresh water.  Add all other ingredients and bring to a boil.  Add the beef shins and cover.

Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender.  When tender a knife will easily go through the meat.

Separate beef shins from liquid and chill both separately in refrigerator.

When ready to serve slice the beef shins thinly, arranging nicely on a plate.  Spoon out 1/2 cup sauce from saved cooking liquid and heat up in a small pan.  Pour over the chinese spiced beef shins.

Simple Homemade Beef Stock  

vegetable oil

beef bones (such

onion,

Bon Appétit

Heat oil in large pot over high heat. Sprinkle bones with salt and pepper. Add bones and onion to pot. Saut until bones and onion are deep brown, turning often, about 20 minutes. Add 4 quarts water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 1/2 hours. Strain, discarding bones and onion. DO AHEAD: Can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled. Spoon off and discard all fat before using.

Try this Cansi recipe, a hearty and comforting Ilonggo sour soup with tender beef shanks, unripe jackfruit, batwan, and chilis made extra tasty with annatto seeds.

Cansi - Authentic Ilonggo Recipe

tbsp rock salt

lemongrass

salt (to taste)

5-6 pcs batwan

tbsp annatto seeds

unripe jackfruit (sliced)

pcs green chilis

pcs red chilis

Place beef shanks in a pot and add water and salt. Cover and cook over high heat and bring to a rolling boil.

Drain the water from the pot. Rinse the meat and the pot.

Return the meat to the pot and add enough water to cover the meat. Cover and bring to a boil over low heat.

Remove the cover and add onion, lemongrass, and salt to taste. Cover and simmer until beef is fork-tender.

Add the batwan, cover the pot again and cook until soft.

Place annatto seeds in a small fine-mesh sieve/ strainer. Submerge it into the pot and press to release the color.

Add unripe langka and cook until tender. Add chilis and simmer for about 3 mins.

Remove from heat and serve while piping hot.

As a native Bacolodnon Cansi is my favorite ilonggo dish. But I want to know if it’s a typographical error when you mentioned in the second part of the paragraph that it’s a staple in ilocos region, since batuan can only be found in panay areas. Thank you. I always get recipes from your site…🥰

https://www.youtube.com/watch?v=wcxMmU2_O4E

Experience the rich flavors of Kansi, a traditional Ilonggo beef and tamarind soup that's both hearty and tangy. Learn how to make this authentic Filipino dish with our easy-to-follow recipe. Don't forget to like, comment, and subscribe for more delicious Filipino recipes...

In this video, you'll learn:

How to prepare beef shanks and bone marrow for the perfect Kansi.
Techniques for simmering the meat to achieve a rich and flavorful broth.
Tips for adding ingredients like tamarind, lemongrass, and jackfruit to enhance the dish.

INGREDIENTS:
1-1.5kg Beef Shanks
5-6 pcs batwan (can also use other souring agent if not available)
3 cups unripe jackfruit
1 medium onion
1 stalk lemongrass
3 green chilis
2 red chilis
1 tbsp rock salt
1 tbsp annatto seeds
6-8 cups water
salt (to taste)

For a complete and printable recipe: https://www.foxyfolksy.com/cansi/

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Delicious Kansi: Step-by-Step Authentic Bacolod Beef Sour Soup Tutorial by FOXY FOLKSY

Top 8 beef shank recipes from across the web

The most viewed beef shank recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Osso Bucco (Braised Beef Shanks Rec...

Hamburger Soup

Bulalo Recipe

Beef osso buco

Braised Osso Buco Recipe

Chinese Spiced Beef Shin Shank 滷牛腱

Simple Homemade Beef Stock

Cansi - Authentic Ilonggo Recipe

Top 8 beef shank recipes from across the web

The most viewed beef shank recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Osso Bucco (Braised Beef Shanks Rec...

Hamburger Soup

Bulalo Recipe

Beef osso buco

Braised Osso Buco Recipe

Chinese Spiced Beef Shin Shank 滷牛腱

Simple Homemade Beef Stock

Cansi - Authentic Ilonggo Recipe

The most viewed beef shank recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine