Beef Shanks can be cooked into one of the most-tender entrees that you could ever serve at the table and in this recipe I will show you how.
Beef Shanks aka Osso Bucco beef
When you are looking for Beef Shanks keep in mind that there are so many cuts of beef around that the regular meat eater can’t keep up with them. If they go beyond a few cuts of steaks, ribs and burgers they are done. This recipe calls for Beef Shanks and if you’ve never cook beef shanks before it could be an intimidating thought, but it’s a lot easier than you think.
Beef shanks are the part of the cow or bull that comes from the legs. This particular cut of beef has a tough texture and low in fat, it is often used in ground beef. Because of this reputation, beef shanks are usually inexpensive in comparison to other cuts of beef.
Using a longer cooking process you can tenderize the meat and draw out the marrow creating a piece of beef that would be a beef eaters dream come true.
In this recipe I use a pressure cooker which speeds up the cooking process quite a bit. When ever you use a pressure cooker always remember when removing the top from a hot pressure cooker pour cold water on the lid for a minute or two to release excessive pressure.
I also have instructions in the recipe for cooking beef shanks in the oven using the braising cooking method.
The combination of beef stock, red wine and rosemary is the foundation for this true crowd pleaser.
When you use beef shanks as your choice of beef cuts in different recipes you have chosen to use a low fat cut of beef, which is really a great thing especially if you eat beef on the regular basis.
Always check for doneness.
To test the doneness of the shank you can use a fork or metal skewer to check it, I use wooden bamboo skewers or a tooth pick to test for doneness.
Just take the skewer (or whatever you are using to test doneness) and push it into the meat, the easier it goes in the more tender it is.
Be careful not to cook the beef too tender or it will begin to shred and fall apart on you. However, accidents happen and if you have cooked the beef so tender that it breaks apart when you try to pick it up then you might want to cool it down in the refrigerator for 4-6 hours or overnight.
Guess what? you’re having soup and sandwich tonight. Bye-the-way this is not a recipe to cook for the first time during a week night the weekend is better for this recipe until you get used to it.
I remember the first time I made this dish I used the braising method and that night everyone enjoyed my shredded beef stew. I can’t begin to tell you how badly overcooked that beef was but I will say that it goes beyond embarrassing.
Nowadays it can be very difficult to find the time to cook a good meal at home. But if you can find the time, making this recipe is well worth it.
Stores well refrigerated and can be frozen
This dish holds well for at least 72 hours refrigerated but it’s tricky when it comes to freezing it.
To freeze you must separate the meat from the rest of the dish and place them in separate bags or containers then wrap the bags or containers together so that you pull everything out together.
From refrigerator, you can use the microwave usually 2 minutes for a portion does the job.
Reheating in the oven will give you the best results. Place leftovers in an oven safe cooking dish that has a top (or cover with aluminum foil) add very little water and place covered dish in a 325° preheated oven for 35-45 minutes.
Reheating in the oven takes much longer but will yield the very best results.
From the freezer, thaw completely under refrigeration you can use the microwave but, because this has been frozen use the defrost cycle for 1 minute then 2 minutes for a portion should do the job.
In all cases you should use a rubber spatula to gently stir vegetables and sauce. Reheating from refrigerator is far superior to that of frozen.
So, I suggest that you only freeze this if you must.
Where to find your Beef Shanks
Beef shanks can be hard to find at the local chain grocer sometimes but usually the independent (international) stores have a larger selection of meats.
You can substitute.
If you want to make this recipe and can’t find beef shanks there are some great substitutions such as oxtails, chuck roast and skirt steak.
Make a side dish
A hearty stew-like meal like this does well served over mashed potatoes, risotto or rice.
Here is a short video on beef shanks osso bucco preparation the full version is near the bottom of the recipe card.
Beef Shanks aka Osso Bucco
Season shanks lightly with salt and pepper, then sear in a hot pan until brown on both sides.
Mix beef stock, red wine, and tomato paste until well blended. Pour into pressure cooker.
Put seared shanks into a pressure cooker and cook at 10 pounds for 30-35 minutes. Remove from heat and let cooker cool for 5 minutes, add vegetables.
Cook in the pressure cooker at 10 pounds for another 20-25 minutes.
Serve as you like. (over mashed potatoes, rice, polenta, risotto etc).
Serving Size 7oz
- Amount Per Serving
- Calories 833
- Calories from Fat 198
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Cholesterol 298mg100%
- Sodium 517mg22%
- Potassium 379.99mg11%
- Total Carbohydrate 7g3%
- Dietary Fiber 1.5g6%
- Sugars 3g
- Protein 131g262%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Braising in oven
Alternate method of cooking: Add 2 1/2 cups of broth to recipe, sear shanks and place into dutch oven add all other ingredients in Dutch Oven or large oven safe pot cover with top (or foil tightly around the top of pot) and cook at 350 degrees in preheated oven for 3 to 3 1/2 hours. Check after 2 hours to insure there is enough moisture.