And speaking of braising. This is the simplest, delicious method of doing beef shank.

M

Marg CDN

Well-known member
It's a rustic French recipe. I just discovered that my supermarket now sells shank meat without the O bone.

Slice 2 onions thin. Place in a tsp of olive oil in small braising pot. Scatter in one onion. Lay a thyme branch on top. Then 2 beef shanks. Salt and pepper, another thyme branch and the other onion. Salt and pepper.

Braise slowly for 1 1/2 hours or so.

Couldn't be easier and it really is tasty.

 
Stovetop. I think I learned braising in the Caribb where the heat of the oven was painful but it

still seemed necessary to celebrate 'winter'.

 
This method also works with 4 onions + 4 pork chops. After 2 hours, add 1 C heavy cream. Reduce.

Heaven. But DON'T use Vidalia sweet onions. There is actually TOO much water in those onions.

 
I never bothered, but then I'm lazy that way. I'd imagine it could only improve the flavor.

Only in the past year have I been able to grow fresh herbs so it's a whole new experience to me to not have to pay $10 for 4 packs of herbs. All my dried spices were bought to use for a specific recipe, not because I was intuitive with their use.

I'd think any herb that went well with pork and or onions and or cream would work.

 
I prefer oven braising because the temp stays even--I have trouble on the stovetop

keeping it from over or under simmering.
I wonder if this would do well in a 300* oven? I have a sort of similar recipe for the crockpot that uses only banana peppers with the meat.

 
Yes, absolutely. I think all braising is better in the oven. I just learned not to turn it on. So it

is 300 for 3 hours. For stovetop, you really must know the elements and which one will cooperate.

A recipe from Lydie Marshall, A Passion for My Provence.......... Beef Shanks from the Bargemen of the Rhone.

 
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