Beef Shank is the leg portion of a cow.
Hindshank is obtained from the back leg of the cow. The muscle in this area is well-exercised which makes the surrounding meat in the leg tough and lean with low fat content.
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| AMP | New Zealand |
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| Dawn Meat | Ireland |
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| Moy Valley | Ireland |
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| Kildare | Ireland |
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2-3 pounds beef shanks cut into 3-4 inch pieces
1/4 cup butter
2 tablespoons minced garlic
1/2 large white onion sliced into rings
2 medium carrots chopped
1/2 cup dry white wine
one 540 millilitres can diced tomatoes
1/2 cup beef stock
salt and pepper to taste
procedure
If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
Melt the butter in a large oven safe braising pan over medium to medium-high heat.
Fry the beef shanks in the butter until browned on the outside.
Remove the beef shanks to a plate, and keep warm.
Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
Return the beef to the pan, making sure the shanks are submerged in the sauce.
The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.
Serve with gremolata for a traditional dish.