Braised Beef Shank – Isobe Food

Braised Beef Shank – Isobe Food

Hey guys, it’s Isobe Food! We’re here with another edition. Today we’re going to be braising beef shanks. I’m super excited. Braising is a great technique to have in your arsenal It’s where you sear the meat and then you cook it in a nice broth or red wine stock at a very low temperature to
really make sure that all the meat sinew and the muscle tissues break down. And the end product, you have very juicy, very tender falling off the bone meat. Today we’re working with beef shank. It’s got a big bone with a lot of marrow, tons of flavor. Meat closer to the bone is sweeter We all know the saying, let’s get started! Start off by patting the meat dry and seasoning with salt & pepper on all sides. Add the oil to a large sauté pan over high heat and sear the meat until golden brown. Reserve the meat to a dutch oven, add the vegetables, and sweat them over medium heat. Add the flour, cook for 1 minute, deglaze with the red wine, and reduce by half. Add the chicken stock and bring to the simmer. Pour the braising liquid over the meat, cover and cook in a 325 degree
fahrenheit oven for three hours. Once you’re done remove the meat vegetables and let rest. Alright so we’re going to end
up with a lot of delicious falling off the bone meat. We’re going to go through a number of
different ways you can use this meat to create fantastic meals for you and
your family. Bored with your average marinara? Add some beef shank, toss with your favorite pasta. and voila, next level! Elevate your taco game with some real fillings. Go all out with asparagus risotto and braised beef shank. And don’t forget the
bone marrow! Speaking of the devil. Spread it on a
toasted hoagie with provolone cheese, layer with meat, strain the jus, and upgrade classic French dip sandwich

2 thoughts on “Braised Beef Shank – Isobe Food”

  1. Congrats on winning the CreateTV Cooking Challenge, Jaime! Great show – so well thought out and the meat looks fantastic. Looking forward to seeing more of your work!

  2. Well done and Congratulations! Never would have thought to do a braise for such a short video -brilliant editing!

Leave a Reply

Your email address will not be published. Required fields are marked *