A delicious beef dish to make for dinner! The Shank cut comes from the front and back upper legs of the cow, this cut (especially in grass-fed cattle) is highly worked, being rich in muscle fibers, and low in fat content The best method for cooking is low, and slow, for tender juicy flavor. A big thanks to our friend Traci the PetiteChefBlog.com, or @petitechefblog!
INGREDIENTS:
- 4 beef shanks
- 1/2 t salt (or to taste)
- 1/2 t ground black pepper (or to taste)
- 1 1/2 T tallow
- 1 C beef broth
- 5 garlic cloves, thinly sliced
- 3 sprigs fresh thyme
- 1/2 C water
DIRECTIONS:
- Pre-heat oven to 350ºF.
- Rinse shanks with cold water, use a paper towel to pat dry, and season with salt and pepper.
- Heat 1 T of tallow in a cast iron skillet over medium-high heat. Sear shanks for 2-3 minutes on each side adding 1/2 T more oil as needed, and transfer the shanks to a glass baking dish.
- Sauté half of the garlic and thyme in the pan for 1 minute and pour in the broth and water (scraping browned bits from the bottom). Bring the mixture to a boil until liquid reduces slightly.
- Place remaining half of the garlic on top of the shanks, then pour the broth over the top.
- Cover with aluminum foil, then bake in the oven for 2 hours.
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