How to Cook a Beef Shank Cross Cut on the Stove

A thick piece of center-cut beefiness shank steak looks remarkably like a well-marbled steak, and is frequently labeled every bit shank steak in retail stores.

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A thick piece of middle-cut beef shank steak looks remarkably like a well-marbled steak and is oftentimes labeled as shank steak in retail stores. They're too tough for grilling, but like chuck steaks, they're ideal for braising.

The long, slow cooking procedure softens the tough muscle fibers and connective tissues, leaving the meat fork-tender with a luscious texture. The shanks likewise brand their own sauce past infusing their cooking liquids with an intensely beefy flavor.

Making a beef shank recipe in a deadening cooker or oven requires hours to cook, but only a few minutes of hands-on preparation. Regardless of your cooking method, cook your beefiness until the internal temperature is at least 145 degrees Fahrenheit — the minimum safe internal temperature for beef, according to the USDA Food Safety and Inspection Service.

Beef Shank Steak: Oven Method

Footstep one: Preheat and Sear

Preheat your oven to 325 degrees Fahrenheit. Wipe the shank steaks with a clean paper towel to remove any os fragments, then sear them one or two at a time in a hot skillet.

Step ii: Add Your Veggies

Transfer the shanks to a deep casserole dish or Dutch oven. Add together coarsely chopped onions, carrots, celery, garlic, tomatoes or other aromatic ingredients equally desired.

Step 3: Add Liquid and Bake

Cascade in enough beef broth or other liquid to submerge the lower one-half of the shanks. Cover the casserole dish or Dutch oven, and slide it onto your oven's middle rack.

Step 4: Simmer Until Tender

Simmer the beef slowly in your oven until yous can hands slide a fork into the shanks, and twist off a mouthful of tender beef with minimal effort. Depending how thickly your shank steaks were cut, this tin can have 2 1/ii to 4 hours.

Pace five: Remove Meat and Strain

Remove the shanks to a bowl or serving platter with a slotted spoon, so strain the cooking liquids into a narrow measuring cup.

Ladle off the fat that rises to the surface, then oestrus the juices in a saucepan and thicken them to brand a sauce. Serve the sauce and shanks with your favorite side dishes.

Store leftovers at forty degrees Fahrenheit and consume within three to four days. Discard any beef that has been at room temperature for more than 2 hours, as advised past the USDA.

Attempt the Slow Cooker Method

Step i: Layer Veggies, Then Meat

Line the bottom of your slow cooker with a handful of coarsely chopped onions, garlic, carrots, celery or other aromatic ingredients as desired.

Sear your shank steaks in a hot skillet, and adjust them evenly on top of the vegetables.

Do not attempt to cook your beef from a frozen land in your slow cooker. This could delay the heating process and increment risk of foodborne illness, according to the Academy of Minnesota Extension.

Step ii: Add Cooking Liquid

Pour in 1 to 2 cups of beef goop or other cooking liquid. Your tiresome cooker volition lose less moisture to evaporation, so it isn't necessary to use every bit much broth every bit y'all would in the oven.

Step 3: Melt (and Be Patient)

Comprehend the pot and plug it in. Cook the shanks for three to four hours on the high setting, or 5 to six hours on depression. The shanks are set when you lot tin easily slide a fork into the tender meat.

Step iv: Remove Meat and Veggies

Transfer the shanks to a large bowl or serving platter with a slotted spoon, then strain the cooking juices to remove the aromatics. Ladle off whatsoever backlog fatty, so cascade the liquids into a small bucket and thicken them to make your sauce.

Footstep 5: Serve and Enjoy

Serve the sauce with your braised shanks and enjoy them with your choice of side dishes.

Try These Tips

Browning your beefiness shanks is an optional step, simply it intensifies their rich, beefy flavour. Once cooked, the shanks tin can be shredded with a fork or your fingers and used as the filling in ravioli or other pasta. Alternatively, thicken the sauce and add together cooked vegetables for a rich and hearty stew.

Although beef broth is the nigh natural choice of cooking liquids, there are many other alternatives. Love apple juice or tomato sauce, prepared beef gravy, barbecue sauce, red wine, night beer and even water are all appropriate choices.

Other slow cooking techniques are too suitable for use with shanks. For example, the shanks could be broiled at 275 degrees Fahrenheit for a similar length of fourth dimension, without the use of a braising liquid. The key is to keep the meat at an internal temperature of 180 degrees Fahrenheit or higher for an extended menses, so the tough connective tissues melt and class rich, moist gelatin.

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Source: https://www.livestrong.com/article/427870-how-to-cook-beef-shank-steak/