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.

pfoley said...

>
> 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.


http://tinyurl.com/k2umt

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.
>
>

That meat that is good for braising or stewing. I would either braise
them in a dutch oven with some root vegetables after browning them or
use them to make something like beef barley soup.

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.

George wrote on 17 Sep 2006 in rec.food.cooking

> 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.
> >
> >
>
> That meat that is good for braising or stewing. I would either braise
> them in a dutch oven with some root vegetables after browning them or
> use them to make something like beef barley soup.
>


Braise them with fennel, tomatoes, celery, carrots and plenty of onions.
Use a nice red wine or a good beer as part of the braising broth... maybe
even milk.

Don't forget the garlic cloves and loads of black pepper....


--


Curiosity killed the cat, but for a while I was a suspect

-Alan

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

"Margaret Suran" > wrote in message
link.net...
>
>
> 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.


That sounds good; will try it; as I remember I once did it also with beef
broth and tomatoes and braised it for a couple of hours. Thanks.

In article >,
George > 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.
> >
> >
>
> That meat that is good for braising or stewing. I would either braise
> them in a dutch oven with some root vegetables after browning them or
> use them to make something like beef barley soup.

Agreed... or stew in a pressure cooker for 20 minutes with barley,
onions, carrots, potatoes and a few fresh herbs of your choice.
That's how mom always did them.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Don Gray wrote:
> In message Margaret Suran > wrote:
>
>
> 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.
>

I do not like lamb, but I love veal shank. At one time it was one of
the least expensive cuts of the calf, but now it is very expensive,
because Osso Bucco was suddenly served in all the better Italian
restaurants.

I have also tasted pork shank, but roasted in a different way and it
was really delicious. I ate it in a German restaurant and it was one
of its signature dishes and one it ran out of very early.

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.

Here's a recipe for the Mexican soup called Cocido. It's from the L.A.
Times food section some time this year. Very tasty. The only note I'd
add to it is that you must not omit cilantro, and you may add sliced
radishes to the accompaniments. -aem

COCIDO (from the L.A. Times, Barbara Hansen)

3 pounds beef shank cut into 1- to 2-inch pieces
1/2 onion, halved lengthwise then cut in 4 wedges
3 cloves garlic
2 bay leaves
2 teaspoons salt
10 peppercorns
2 red potatoes, peeled if desired, cut into 1 1/2 -inch pieces
2 ears corn, cut into 1 1/2 -inch pieces
1 large carrot, peeled and cut diagonally into 3/4 -inch slices (about
3/4 cup)
16 green beans cut into 2-inch pieces (about 3/4 cup)
1 sprig each oregano, marjoram and thyme
2 zucchini, trimmed and cut into 1-inch pieces
2 tablespoons chopped cilantro or 4 sprigs for garnishing

1. Place the meat in a large pot. Cover with water and bring to a boil.
Boil 1 minute. Drain, discarding the water. Rinse the pot. Return the
meat to the pot and add water to cover (12 to 14 cups depending on the
pot).

2. Add the onion, garlic, bay leaves, salt and peppercorns. Bring to a
boil, reduce the heat, cover loosely and boil gently until the meat is
very tender, about 2 hours. Skim the surface as needed.

3. When the meat is tender, add the potatoes, corn, carrot, green
beans, oregano, marjoram and thyme. Cover loosely and boil gently until
the potatoes are tender, about 20 minutes.

4. Taste the broth and add more salt if needed. Add the zucchini and
cook just until tender. Do not overcook or the zucchini will become
soft and fall apart.

5. Serve in large soup bowls, spooning meat, some of each vegetable and
broth into each bowl. Garnish with a cilantro sprig or a dash of
chopped cilantro. Serve Mexican rice on the side. Accompany with hot
salsa or sliced jalapeños and a bowl of Mexican limes.

"aem" > wrote in message
ups.com...

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.

Here's a recipe for the Mexican soup called Cocido. It's from the L.A.
Times food section some time this year. Very tasty. The only note I'd
add to it is that you must not omit cilantro, and you may add sliced
radishes to the accompaniments. -aem

COCIDO (from the L.A. Times, Barbara Hansen)

3 pounds beef shank cut into 1- to 2-inch pieces
1/2 onion, halved lengthwise then cut in 4 wedges
3 cloves garlic
2 bay leaves
2 teaspoons salt
10 peppercorns
2 red potatoes, peeled if desired, cut into 1 1/2 -inch pieces
2 ears corn, cut into 1 1/2 -inch pieces
1 large carrot, peeled and cut diagonally into 3/4 -inch slices (about
3/4 cup)
16 green beans cut into 2-inch pieces (about 3/4 cup)
1 sprig each oregano, marjoram and thyme
2 zucchini, trimmed and cut into 1-inch pieces
2 tablespoons chopped cilantro or 4 sprigs for garnishing

1. Place the meat in a large pot. Cover with water and bring to a boil.
Boil 1 minute. Drain, discarding the water. Rinse the pot. Return the
meat to the pot and add water to cover (12 to 14 cups depending on the
pot).

2. Add the onion, garlic, bay leaves, salt and peppercorns. Bring to a
boil, reduce the heat, cover loosely and boil gently until the meat is
very tender, about 2 hours. Skim the surface as needed.

3. When the meat is tender, add the potatoes, corn, carrot, green
beans, oregano, marjoram and thyme. Cover loosely and boil gently until
the potatoes are tender, about 20 minutes.

4. Taste the broth and add more salt if needed. Add the zucchini and
cook just until tender. Do not overcook or the zucchini will become
soft and fall apart.

5. Serve in large soup bowls, spooning meat, some of each vegetable and
broth into each bowl. Garnish with a cilantro sprig or a dash of
chopped cilantro. Serve Mexican rice on the side. Accompany with hot
salsa or sliced jalapeños and a bowl of Mexican limes.
==
That one sounds interesting also. I will save it.

In article . net>,
says...
>
> 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.
>
>
>

Long. slow, and moist.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Margaret Suran" > wrote in message
link.net...
snip
> I do not like lamb, but I love veal shank. At one time it was one of the
> least expensive cuts of the calf, but now it is very expensive, because
> Osso Bucco was suddenly served in all the better Italian restaurants.
snip
I've been re-reading all my cookbooks this winter/summer. It's interesting
to see what was popular 'back then.' Veal features heavily in the older
books. I don't remember the last time I saw it in the stores out here. I
love veal. I also don't see sweetbreads or rabbit out here anymore. sigh
Janet

Janet B. wrote:

>
> snip
> I've been re-reading all my cookbooks this winter/summer. It's interesting
> to see what was popular 'back then.' Veal features heavily in the older
> books. I don't remember the last time I saw it in the stores out here. I
> love veal. I also don't see sweetbreads or rabbit out here anymore. sigh
> Janet
>
>

We get rabbits at the local Korean market. They are cryovaced and
frozen. I would have never thought about finding them there but one time
I happened to be looking for something else and spotted them. If you are
anywhere near Philly there are at least two stores in the Italian market
that have them.

"George" > wrote in message
...
> Janet B. wrote:
>
>>
>> snip
>> I've been re-reading all my cookbooks this winter/summer. It's
>> interesting to see what was popular 'back then.' Veal features heavily
>> in the older books. I don't remember the last time I saw it in the
>> stores out here. I love veal. I also don't see sweetbreads or rabbit
>> out here anymore. sigh
>> Janet
>
> We get rabbits at the local Korean market. They are cryovaced and frozen.
> I would have never thought about finding them there but one time I
> happened to be looking for something else and spotted them. If you are
> anywhere near Philly there are at least two stores in the Italian market
> that have them.

Thanks for the idea. I'll look around here in similar stores. No where
near Philly.
Janet

On Sun, 17 Sep 2006 13:53:44 GMT, "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.
>
Give me a beef shank and I make soup.

> On Sun, 17 Sep 2006 13:53:44 GMT, "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.
>>

This uses beef shank cross cuts. Been using this recipe for 20 years.

Beef Shank and Bean Stew

1/4 lb. each red and white dried beans (or 1/2 lb of either)
3 cups cold water
4 beef shank cross cuts (2-3 lb)
1 medium onion, coarsely chopped
2 tsp. sugar
1 Tbsp. chili powder (or 1/8 tsp. crushed red pepper)
1 can (15-16 oz.) tomatoes
2 Tbsp. flour
1 can (15-16 oz.) cut green beans

Wash and dry beans, sort and place in Dutch oven. Add water.
Bring to a boil and cook 2 minutes. Remove from heat, cover
and let stand for 1 hour.
Place shanks cross cuts in pot, nesting into beans as much
as possible.
Add onion, salt, sugar and chili powder: cover and simmer
2 and 1/2 hours. Drain tomatoes, reserving liquid.
Stir tomato liquid into flour to blend; gradually add to
beans, cooking and stirring until thickened.
Add tomatoes and green beans, using green bean liquid if
needed.
Cook 15 minutes more.
Serves 4-6

<sf> wrote in message ...
> On Sun, 17 Sep 2006 13:53:44 GMT, "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.
> >
> Give me a beef shank and I make soup.

=
So it might be good to make a Barley Soup with, which I love.

In article >,
Bookwyrm > wrote:
> This uses beef shank cross cuts. Been using this recipe for 20 years.
>
> Beef Shank and Bean Stew
>
> 1/4 lb. each red and white dried beans (or 1/2 lb of either)
> 3 cups cold water
> 4 beef shank cross cuts (2-3 lb)
(rest snipped)
'wyrm, where are you getting the shank crosscuts? And how thick are
they? I buy shank for soup but it seems like they're only about 5/8"
thick -- and I don't *think* four of them would go to 2-3#. Is it
something you have to request in advance? Cub? Byerly's? Thnx,
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

On Sun, 17 Sep 2006 17:33:52 -0500, Bookwyrm wrote:

>
>> On Sun, 17 Sep 2006 13:53:44 GMT, "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.
>>>
>
>This uses beef shank cross cuts. Been using this recipe for 20 years.
>
>Beef Shank and Bean Stew
>

Cross cut beef shanks make a fine Osso Buco

--
Pan Ohco
I would like to see the bottom of my monitor, but I have cats.

Melba's Jammin' wrote:
> In article >,
> Bookwyrm > wrote:
>
>>This uses beef shank cross cuts. Been using this recipe for 20 years.
>>
>>Beef Shank and Bean Stew
>>
>>1/4 lb. each red and white dried beans (or 1/2 lb of either)
>>3 cups cold water
>>4 beef shank cross cuts (2-3 lb)
>
> (rest snipped)
> 'wyrm, where are you getting the shank crosscuts? And how thick are
> they? I buy shank for soup but it seems like they're only about 5/8"
> thick -- and I don't *think* four of them would go to 2-3#. Is it
> something you have to request in advance? Cub? Byerly's? Thnx,


I keep my eyes open when I scan the meat coolers at Cub in Plymouth
(Rockford Road). They don't seem to have them on any sort of schedule
(that I notice). So, when I see them, I grab 'em. And stuff them in
the freezer if I'm not going to use them right away.
They might be about an inch thick?? And, since I'm usually cooking
this for 3 people, I just get 4 of them and don't worry too much about
the weight issue.

This recipe was from the Mpls. Star in October 1973.

Melba's Jammin' wrote:
> In article >,
> Bookwyrm > wrote:

> 'wyrm, where are you getting the shank crosscuts? And how thick are
> they? I buy shank for soup but it seems like they're only about 5/8"
> thick -- and I don't *think* four of them would go to 2-3#. Is it
> something you have to request in advance? Cub? Byerly's? Thnx,

Beef Shank comes at least 1 1/2 inches up to three inches thick.
5/8th is not what I see at the butcher or the meat department of the
markets.

In article et>,
Margaret Suran > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Bookwyrm > wrote:
>
> > 'wyrm, where are you getting the shank crosscuts? And how thick are
> > they? I buy shank for soup but it seems like they're only about 5/8"
> > thick -- and I don't *think* four of them would go to 2-3#. Is it
> > something you have to request in advance? Cub? Byerly's? Thnx,
>
> Beef Shank comes at least 1 1/2 inches up to three inches thick.
> 5/8th is not what I see at the butcher or the meat department of the
> markets.

Around here, they're pretty thin; I'll look closely next time I shop.
Three inches, huh? Wow. I don't think I've ever seen a beef shank bone
cut 3" thick. You New Yorkers!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com