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Braised Beef Shank Stew (w/ pics)
Posted on 10/26/19 at 8:03 pm
Posted on 10/26/19 at 8:03 pm
Bought some beef shanks at the farmer's market 6 or so months ago, and decided to braise them tonight for the game into a stew.
Beautiful pieces of meat.
Season well and dust with flour (had not dusted yet).
Brown well on each side. I had 4 so it took 2 batches.
Nice brown.
Throw in your trinity and garlic.. then carrots and large chunk celery for the stew.
Deglaze with red of choice.
Cover with water and Better the Bouillon beef flavor. Throw in some rosemary, bay leaves, whatever herbs you might like.
Throw in a few nice handfuls of collard greens. I love collards in stew.
Put into 350 degree oven, covered, and let go for 3 hours. Open and put in some diced sweet potato.
Cover and cook another hour. Remove from oven again. Beautiful.
Not so pretty plated, but served over rice. Wonderful stuff.
Beautiful pieces of meat.
Season well and dust with flour (had not dusted yet).
Brown well on each side. I had 4 so it took 2 batches.
Nice brown.
Throw in your trinity and garlic.. then carrots and large chunk celery for the stew.
Deglaze with red of choice.
Cover with water and Better the Bouillon beef flavor. Throw in some rosemary, bay leaves, whatever herbs you might like.
Throw in a few nice handfuls of collard greens. I love collards in stew.
Put into 350 degree oven, covered, and let go for 3 hours. Open and put in some diced sweet potato.
Cover and cook another hour. Remove from oven again. Beautiful.
Not so pretty plated, but served over rice. Wonderful stuff.
This post was edited on 10/26/19 at 8:13 pm
14
Posted on 10/26/19 at 8:06 pm to LouisianaLady
IWEI.
Looks great. This time of year makes me crave these sort of meals.
Looks great. This time of year makes me crave these sort of meals.
Posted on 10/26/19 at 8:39 pm to Btrtigerfan
Definitely agree. The collards were not what I'd normally do in a stew, but I'm kinda trending towards putting them in all stews and soups going forward.
Posted on 10/26/19 at 8:47 pm to LouisianaLady
I put some type of green (kale, spinach, collards, etc) in every stew or soup these days.
I put kale in spaghetti last week.
It’s the easiest way to get them into kids diets.
I put kale in spaghetti last week.
It’s the easiest way to get them into kids diets.
This post was edited on 10/26/19 at 8:48 pm
Posted on 10/26/19 at 8:49 pm to LouisianaLady
That looks awesome. 
Posted on 10/26/19 at 9:44 pm to LouisianaLady
Posted on 10/26/19 at 10:49 pm to LouisianaLady
LL you’ve outdone yourself, bravo!
Posted on 10/27/19 at 6:47 am to LouisianaLady
That wouldn’t last a minute on my plate. Looks awesome!
Posted on 10/27/19 at 7:24 am to LouisianaLady
No wonder your car is still parked outside. You were busy! Looks fantastic, now I want to try it with a mix of beef shanks and oxtails. 
Posted on 10/27/19 at 7:43 am to LouisianaLady
Winner, winner, beef shank dinner!
Posted on 10/27/19 at 8:10 pm to LouisianaLady
Excellent job LL!
Quick question though... im assuming the shanks got lost in the freezer for 6 months and thats why you hadnt cooked them??
Quick question though... im assuming the shanks got lost in the freezer for 6 months and thats why you hadnt cooked them??
Posted on 10/27/19 at 8:25 pm to LouisianaLady
Soup shank makes the best stews. As good as oxtail IMO. That bone has so much marrow once it renders down, makes a nice rich stew.
Posted on 10/27/19 at 8:40 pm to TheEnglishman
quote:
Quick question though... im assuming the shanks got lost in the freezer for 6 months and thats why you hadnt cooked them??
Yeah.. You let me loose at the farmer's market, and I'm impulse buying the weirdest shite for no reason. I bought beef shanks and also a hanger steak (which hasn't been made yet) from the beef people out there ~6 months ago.
We are a household of 2 so I hate to defrost something nice and then it go to waste when we can't finish it all in time. I have a freezer full of legit stuff just waiting for guests to come over
quote:
That bone has so much marrow once it renders down
Yesss, I spooned it all out into the stew towards the end.
This post was edited on 10/27/19 at 8:42 pm
Posted on 10/28/19 at 8:37 am to Salmon
quote:
I put some type of green (kale, spinach, collards, etc) in every stew or soup these days.
I make a pork and black eye pea soup that’s basically an excuse to eat collards.
Posted on 10/28/19 at 8:43 am to LouisianaLady
Would devour!
Posted on 11/4/19 at 8:33 am to LouisianaLady
Made this over the weekend. It was amazing and getting better with age.
Thanks for the idea. Perfect cold weekend meal.
Thanks for the idea. Perfect cold weekend meal.
Posted on 11/4/19 at 8:38 am to LouisianaLady
That looks awesome. Thanks for sharing.
Posted on 11/4/19 at 8:38 am to LouisianaLady
quote:
The collards were not what I'd normally do in a stew, but I'm kinda trending towards putting them in all stews and soups going forward.
I make a lot of different soups and in the fall I love to make vegetable/beef and chicken noodle soup and will go out in my garden and pick kale, Swiss Chard, Collards, etc.
I'll chop some up and put that in my soup for a bit more color, flavor and texture. Brite Lites Swiss Chard is excellent for adding color with the various colored stems and veining in the leaves.
Posted on 11/4/19 at 9:15 am to gumbo2176
Looks amazing! I may try the collards in a stew since I’m doing low carb.
Posted on 11/4/19 at 9:42 am to KyrieElaison
Went well over cauliflower rice for non-carbers.
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