Braised Beef Shanks.

[worth1]

Ran across some good ones and decided to buy them.
Relatively cheap compared to other cuts of meat.
Dusted with kosher salt and freshly ground black pepper.
Flipped in flour and browned in skillet with oil.
Mirepoix was celery onion carrot.
Other visitors were.....
Crushed whole garlic.
Mexican oregano.
Cumin seeds.
Caraway seeds.
White wine.
Spash of port.
More salt and pepper.
Fresh Bay leaves.
A quart of beef broth no salt.
Used the beef broth to deglaze the skillet and put it in the Dutch oven.
Off to the oven at 225F.

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[worth1]

Wow approximately 7 hours later and barely a bubble rises from the depths of the great cauldron of beefy goodness.
It never came to a boil and the beast is as tender as can be.
Yes I went to bed to read a book and fell off to slumber land.
The beauty of low temperature oven braising in a Dutch oven.

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[karstopography]

Call it Osso Bucco and then you can charge a mint for it. I love braised beef, veal, venison or lamb shanks. Braised Meat with marrow bone is hard to beat for flavor.

[worth1]

Call it Osso Bucco and then you can charge a mint for it. I love braised beef, veal, venison or lamb shanks. Braised Meat with marrow bone is hard to beat for flavor.

Osso Bucco/Bone with a hole.
One of my favorite meals was my moms braised beef ribs.
Her being of close 100% French ancestry she did a lot of cooking like this.
I honestly don't think you get the same results from a crock pot.
That just might be me but a crock pot has no top heat and it doesn't baste from the lid like a Dutch oven does.

[CrazyAboutOrchids]

Yummmmmmmm - looks fantastic and bet it tasted even better!

[worth1]

I boiled some Yukon gold potatoes to eat with one of the shanks and just mashed them up with the juices.
No fancy gravy or sauce.
I say boil but not exactly.
I put the potatoes in cold water put on medium and bring to a lite boil for a few and then turn off the heat.
They continue to cook while cooling down.
All the while they are covered.
A potato is done when the internal temperature is 200F.

[Tormahto]

Call it Osso Bucco and then you can charge a mint for it. I love braised beef, veal, venison or lamb shanks. Braised Meat with marrow bone is hard to beat for flavor.

Osso Bucco/Bone with a hole.
One of my favorite meals was my moms braised beef ribs.
Her being of close 100% French ancestry she did a lot of cooking like this.
I honestly don't think you get the same results from a crock pot.
That just might be me but a crock pot has no top heat and it doesn't baste from the lid like a Dutch oven does.

It'll baste from the lid, if the crock pot is on high, is filled nearly to the brim, and with plenty of liquid, too.

[worth1]

Call it Osso Bucco and then you can charge a mint for it. I love braised beef, veal, venison or lamb shanks. Braised Meat with marrow bone is hard to beat for flavor.

Osso Bucco/Bone with a hole.
One of my favorite meals was my moms braised beef ribs.
Her being of close 100% French ancestry she did a lot of cooking like this.
I honestly don't think you get the same results from a crock pot.
That just might be me but a crock pot has no top heat and it doesn't baste from the lid like a Dutch oven does.

It'll baste from the lid, if the crock pot is on high, is filled nearly to the brim, and with plenty of liquid, too.

I suppose so but I don't care for the boiling action set on high.
I think I have two crock pots left.
I dropped something on my 6 quart one and broke it.
Used it in Prudhoe Bay to make chilie out of prime rib for almost 10 years.
Not the best choice for chilie meat but all I could get my hands on for free.
When I left they shipped everything back to me in Texas for no charge.
The crock pot was in the giant box.

[worth1]

Not to beat a beef shank to death but I got around to finishing them yesterday.
The first thing I did was remove the kettle from the refrigerator and remove the shanks and some of the fat.
Next I started a dark roux in a skillet.
Then I diced up some more potatoes and two Granny Smith apples.
Plus three shriveled uo tomatoes.
These were put in the kettle and simmered until the potatoes were cooked.
The apples were cooked as well and they held up nicely.
More black pepper naturally.
The roux was added.
Then the shanks were put back in to heat up.
It came out nice and flavorful.

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