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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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While shopping, I discovered a big sale on boneless beef shank and bought a few pounds on a whim. Who can resist a sale? Not me; some people buy shoes; I buy groceries, what can I say. I have no experience preparing this cut of meat. As I was handeling this beef in preparation for packaging, I could tell that it was a very tough cut of beef. I knew this was going to be a challenge for me. I went in search of a recipes using it and came across this one on It is a Wolfgang Puck recipe, and sounds delish. I've copied the recipe exactly as written, including the cooking time of 1-1/2 hours. I believe the cooking time will be considerably longer if it is to become tender. The preparation time I've entered is a guesstimation because, as I've said, I've not made this yet. If anybody prepares it before I get to it, please provide cooking details in the review process. I can't wait to test my cooking skills on this. Ingredients:
2 tablespoons extra virgin olive oil |
4 cups onions, thinly sliced |
1 tablespoon sugar |
3 garlic cloves, minced |
1 tablespoon caraway seed, toasted and ground |
1 1/2 tablespoons sweet paprika |
1 teaspoon hot paprika |
2 tablespoons fresh marjoram, minced |
1 bay leaf |
3 tablespoons tomato paste |
2 tablespoons balsamic vinegar |
4 cups chicken stock |
2 1/2 lbs beef shank, cut into 2-inch cubes |
1 teaspoon kosher salt |
1/4 teaspoon black pepper, freshly ground |
Directions:
1. In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
2. Add the garlic and caraway seed. Cook another minute.
3. Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
4. Saute another minute, until fragrant.
5. Add the tomato paste.
6. Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
7. Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
8. Taste and adjust seasoning with salt and pepper.
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