In message Margaret Suran > wrote:
>
> pfoley wrote:
>> Does anyone have any ideas on how to cook a couple of beef shanks I picked
>> up at the supermarket. I haven't cooked them for at least 25 years and
>> could use some suggestions.
>
> I use beef shanks only to make soups and beef stock. I use the meat
> in the soup or discard it, if it is cooked to death when I make stock.
>
> To cook them as a main course, I would chop onion, carrots and celery,
> sauté the vegetables in butter until golden brown, then add the
> shanks, cover the pot tightly and cook over low heat. Once the liquid
> in the vegetables and meat is gone, add some beef stock, salt and
> pepper and keep simmering for two or more hours, until the meat is
> tender. Tomatoes could be added for a richer gravy, if you like.

I'm with you on this Margaret. Beef shanks have been overworked during
their lifetime and the only possible method is long slow braising in
a lidded casserole surrounded by veg.

Now, on the other hand, lamb shank is a superb meat for slow and easy
casserole cooking, for it simply falls off the joint. It's one of my
favourite dishes.

--
Don