Osso Bucco. Yum!!

Steve

I never see it in meat case or I would use it for beef 'n noodles. That's how I always used up venison shanks.

(Perfect use for a pressure cooker to greatly speed up 'stewing' the beef.)

Yes, I cook beef shank.

Usually something like this: brown shank, place in pressure cooker, add onion, garlic, herbs, and beef stock and red wine to almost cover, cook at high pressure 1.5 hour, remove shank and set aside, boil liquid uncovered to reduce by half or more, immersion blend to smooth, thicken if desired or reduce further, put shank back in sauce to warm and coat, portion and serve.

I also use shanks. Perfect for soup stocks, and recently I had some short ribs but not enough. Ran to the store for more but at $4.99 I opted to add shanks at $2.69/#. The braised bones turned out perfect and will use them again for the short rib recipe. I also have a Portuguese shank recipe for them that is done in the crock pot. Rather tasty.

And I love poking out the marrow, putting it on hearty bread with salt. Cooks treat!

Of course I use beef shank. (grin) But then, you knew that...

I also like to make beef and barley with it, it gives a nice beefy flavor to the barley, but I have to start the shanks first and add the barley later, the shanks take much longer to cook.

Elery likes this recipe a lot. He leaves out the mint, I leave out the wine and use beef stock but he likes it better with the wine. It's a Chris Cosentino recipe.

Beef Brasato with Pappardelle

2 3/4 pounds trimmed boneless beef shank, cut into 2-inch pieces
1 bottle dry red wine
15 mint sprigs, stems reserved
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 can peeled Italian tomatoes, crushed
1 pound fresh pappardelle
4 large garlic cloves, thinly sliced
Freshly grated Parmigiano-Reggiano cheese

In a large resealable plastic bag, combine the beef with the wine, mint stems and a generous pinch of salt and pepper. Seal the bag and refrigerate overnight.

Preheat the oven to 325ð. Drain the beef, reserving the marinade; discard the mint stems. Pat the beef dry. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add half of the meat to the casserole and cook over moderately high heat, turning occasionally, until well browned all over, about 12 minutes. Transfer the meat to a plate. Brown the remaining meat over moderate heat.

Return all of the meat to the casserole. Add the marinade and bring to a boil. Add the tomatoes, season with salt and pepper and bring to a boil. Cover and braise in the oven for about 2 hours and 15 minutes, until the meat is very tender.

Using a slotted spoon, transfer the meat to a plate and shred with 2 forks. Boil the braising liquid until reduced to 2 1/2 cups, about 20 minutes.

Meanwhile, in a large pot of salted boiling water, cook the pappardelle until al dente. Drain and return the pasta to the pot. Add the meat and the reduced braising liquid and cook over moderate heat, stirring, until the pasta is well coated with the brasato, about 2 minutes.

In a small skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the garlic and cook until lightly golden, about 1 minute. Add the mint leaves and cook for 10 seconds. Pour the garlic-mint oil over the pasta and toss. Serve in shallow bowls, passing the cheese alongside.

Annie