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@cakbidinchennel:

Muhammad Abidin
Muhammad Abidin
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Region: ID
Friday 23 October 2026 10:28:08 GMT
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ramliramli540
mihawati :
hadir bang
2026-10-24 01:50:28
0
nurrrrjanah
nurrrrjanah :
lagih makan apa aa
2026-10-23 13:08:37
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tinikartika93
Tinikartika :
sekarang muda. mana atuh yg aslina
2026-10-23 15:03:47
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mi_am63
Miaaa :
2026-10-23 13:17:56
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bunga222226
fatima hafid :
Makanda apa bos 😂😂😂😂😂😂
2026-10-23 11:44:32
0
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Braised Beef Shank Recipe Tender, fall-off-the-bone beef shanks slowly braised in a rich, savory gravy with garlic, vegetables, and fresh herbs. This comforting dinner is perfect for family gatherings or cozy evenings at home. Prep: 20 minutes Cook: 3 hours Total: 3 hours 20 minutes Servings: 4–6 Course: Main Course Cuisine: American Cooking Method: Oven Braised Difficulty: Easy Ingredients - 3–4 lbs bone-in beef shanks - 2 tablespoons olive oil - 1 large yellow onion, diced - 2 medium carrots, chopped - 2 celery stalks, chopped - 5 garlic cloves, minced - 2 tablespoons tomato paste - 3 cups beef broth - 2 tablespoons balsamic vinegar - 1 tablespoon Worcestershire sauce - 2 sprigs fresh rosemary - 3 sprigs fresh thyme - 2 bay leaves - 1½ teaspoons salt, or to taste - 1 teaspoon black pepper - 1 teaspoon smoked paprika - 1 tablespoon unsalted butter (optional) - Fresh parsley for garnish Instructions 1. Preheat the Oven: Preheat your oven to 325°F (163°C). Pat the beef shanks dry and season both sides with salt, pepper, and smoked paprika. 2. Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Brown the beef shanks for 3–4 minutes per side, then remove and set aside. 3. Cook the Vegetables: Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened. Stir in garlic and tomato paste, cooking for another minute. 4. Prepare the Sauce: Pour in beef broth, balsamic vinegar, and Worcestershire sauce. Scrape the bottom of the pot to release the browned bits. Add rosemary, thyme, and bay leaves. 5. Braise the Beef: Return the beef shanks to the pot, ensuring the liquid reaches about halfway up the meat. Cover and transfer to the oven. 6. Slow Cook: Braise for 2½–3½ hours, or until the beef is fork-tender. Check occasionally and add broth if necessary. 7. Finish the Gravy: Remove the beef and discard the herb stems and bay leaves. Skim excess fat, then simmer the sauce until slightly thickened. Stir in butter if desired. 8. Serve: Return the beef to the sauce or spoon the gravy over the meat. Garnish with parsley and serve with mashed potatoes, rice, or roasted vegetables.
Braised Beef Shank Recipe Tender, fall-off-the-bone beef shanks slowly braised in a rich, savory gravy with garlic, vegetables, and fresh herbs. This comforting dinner is perfect for family gatherings or cozy evenings at home. Prep: 20 minutes Cook: 3 hours Total: 3 hours 20 minutes Servings: 4–6 Course: Main Course Cuisine: American Cooking Method: Oven Braised Difficulty: Easy Ingredients - 3–4 lbs bone-in beef shanks - 2 tablespoons olive oil - 1 large yellow onion, diced - 2 medium carrots, chopped - 2 celery stalks, chopped - 5 garlic cloves, minced - 2 tablespoons tomato paste - 3 cups beef broth - 2 tablespoons balsamic vinegar - 1 tablespoon Worcestershire sauce - 2 sprigs fresh rosemary - 3 sprigs fresh thyme - 2 bay leaves - 1½ teaspoons salt, or to taste - 1 teaspoon black pepper - 1 teaspoon smoked paprika - 1 tablespoon unsalted butter (optional) - Fresh parsley for garnish Instructions 1. Preheat the Oven: Preheat your oven to 325°F (163°C). Pat the beef shanks dry and season both sides with salt, pepper, and smoked paprika. 2. Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Brown the beef shanks for 3–4 minutes per side, then remove and set aside. 3. Cook the Vegetables: Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened. Stir in garlic and tomato paste, cooking for another minute. 4. Prepare the Sauce: Pour in beef broth, balsamic vinegar, and Worcestershire sauce. Scrape the bottom of the pot to release the browned bits. Add rosemary, thyme, and bay leaves. 5. Braise the Beef: Return the beef shanks to the pot, ensuring the liquid reaches about halfway up the meat. Cover and transfer to the oven. 6. Slow Cook: Braise for 2½–3½ hours, or until the beef is fork-tender. Check occasionally and add broth if necessary. 7. Finish the Gravy: Remove the beef and discard the herb stems and bay leaves. Skim excess fat, then simmer the sauce until slightly thickened. Stir in butter if desired. 8. Serve: Return the beef to the sauce or spoon the gravy over the meat. Garnish with parsley and serve with mashed potatoes, rice, or roasted vegetables.

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