We love beef shank and think it's one of the best cuts of beef around. It's so incredibly simple to make and so incredibly rich and delicious.
This slow-cooker recipe works for chuck roasts, as well.
Take a package of shanks out of the freezer the night before you want to use them.
INGREDIENTS
Take a package of shanks out of the freezer the night before you want to use them.
INGREDIENTS
- Beef shank, short ribs, or chuck roast
- Chicken schmaltz or light tasting olive oil
- 2 medium onions, rough chopped
- Head of garlic, peeled and minced
- Quart of canned tomatoes, or 2 14-oz cans from the store
- Fresh ground pepper and kosher salt
- Fresh herbs (sage, thyme, or whatever you like with beef)
- Splash of sherry vinegar
METHOD
Start the night before, or the morning of.
Melt some chicken schmaltz (olive oil if you haven't been saving your chicken fat) in your Instant Pot or a frying pan. Saute a couple of medium onions, sliced, and several cloves of garlic, until soft and a little brown. Remove veggies and set aside.
Brown your shanks in the frying pan. Put them in the Instant Pot on top of the veggies. Sprinkle generously with fresh-ground pepper and kosher salt. Throw in a few sprigs of fresh herb... I like sage, thyme, rosemary... whatever you like best with beef. Pour over a quart jar of tomatoes, or a couple of 14-oz cans from the store.
Cover and let cook until dinner time, checking occasionally to make sure it doesn't boil dry. When it's done, the meat should be falling off the bone.
Just before serving, add a splash of sherry vinegar to cut the richness (this will be very rich).
Serve with potatoes and a BIG green salad, again this is very rich and the salad will balance the meal nicely.
Note: if your shanks aren't particularly meaty, you can add a chuck roast or stew meat to make it beefier. The shank will have plenty of richness to spare.
Melt some chicken schmaltz (olive oil if you haven't been saving your chicken fat) in your Instant Pot or a frying pan. Saute a couple of medium onions, sliced, and several cloves of garlic, until soft and a little brown. Remove veggies and set aside.
Brown your shanks in the frying pan. Put them in the Instant Pot on top of the veggies. Sprinkle generously with fresh-ground pepper and kosher salt. Throw in a few sprigs of fresh herb... I like sage, thyme, rosemary... whatever you like best with beef. Pour over a quart jar of tomatoes, or a couple of 14-oz cans from the store.
Cover and let cook until dinner time, checking occasionally to make sure it doesn't boil dry. When it's done, the meat should be falling off the bone.
Just before serving, add a splash of sherry vinegar to cut the richness (this will be very rich).
Serve with potatoes and a BIG green salad, again this is very rich and the salad will balance the meal nicely.
Note: if your shanks aren't particularly meaty, you can add a chuck roast or stew meat to make it beefier. The shank will have plenty of richness to spare.
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