Can you grill beef shank

Simmer for 10 minutes and thicken with corn starch and cold water. Add the stew meat and serve in corn tortilla with cheese to make enchiladas, or in flour tortillas with beans for burritos or over a rice bowl. Great topic for a series. We also butcher every so often. Mine have usually been labelled soup bones. Just long enough to bring flavor out. Then make broth and soup with them in the Instant Pot.

First making a big batch of broth and then making soup after removing any clumps of undissolved fat and the bones. This is a wonderful idea. I am glad to see the post about shank steaks as I have several in the freezer. Looking forward to more posts. I was so happy to see this post! Very informative. Looking forward to the next one! From Manny Khan. I cook Beef Shanks on a lowest setting of the top burner over night and remove the bones and put them in a seperate large pot and add chopped tomatoes, onions, chiles, potatatoes, ginger, garlic and the soices of your likings including the salt and the pot goes back on top of the stove on the lowest settings and walla, enjoy!!!!!

I was surprised to see no Instant Pot recipes! I usually end up buying leaner cuts for less money, believe it or not. I find that really weird. And because of demand prices go up. Just look at gizzards and liver….

It was my favourite for stews and slow cooking. With the added pleasure of the marrow. Hi Jill I am totally in love with your site. Thank you for sharing your information ,one is never to old to learn and try new things. My work buys a couple of hogs at the fair every year and butchers them, giving them to the employees.

Well, last year, they stepped out of the groove and bought a hog and a steer. In my share, was two or three soup bones. So, YEA! I am going to put that on my menu next week. This was great. For the more adventurous, you can use aromatics and richly flavored liquids to enhance and boost the final dish.

For this beef shank I recommend Black or Camo seasoning — the Black is also a great if you choose to do this entire recipe in the oven as it will help form a lovely dark crust. If you cannot find a whole beef shank, you can use slices which you may find sold as Osso Buco. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

Skip to content Share this. Print Recipe. Remove the vegetables from the heat and set aside. Prepare a braising liquid for the beef shanks. Boil beef broth and water in a large pot. Season the braising liquid with thyme, bay leaves and the sauteed vegetables. Place the beef shanks directly on the hottest part of the grill. Sear each side of the beef for approximately 1 minute. Transfer the meat to the large pot with the braising liquid. Simmer the beef shanks over low heat for 2 hours.

Baste the meat with braising liquid often while grilling. Use a meat thermometer to take the internal temperature of the beef shanks. A closer inspection shows shiny streaks of a collagen, the connective tissue that makes up the ligaments in the muscle. It's the same as the chewy piece you find in a chicken drumstick, but much larger in a steer's leg. If you take that piece of shank and put it on your grill, it will sear to a beautiful brown on the outside and smell just as good as a steak.

Unfortunately, it will be as tough as rawhide and you'll be lucky to slice it properly, let alone chew it. Quick cooking is entirely the wrong approach for shanks. When you put a piece of beef on your grill, the proteins react to its intense heat by bonding together tightly and shrinking together. If you're cooking a T-bone or a New York strip, that won't matter because the meat is so tender to begin with.

With a shank, your grill takes what's already one of the toughest pieces of beef and makes it tougher. That's not a recipe for success, and it's why shanks are typically slow-cooked instead. If you cooked those identical slices of shank for several hours in your slow cooker, or braised them in a pan in the oven, the result would be completely different.

Under low, slow heat, the dense muscle fibers in the shank slowly begin to break down and soften.