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      BACK                                     Beef Shank Common Cuts


Bone-in Centercut Shank
Beef Soup Bones
Boneless Stewmeat  regular and extra lean
Ground Beef regular (30% fat or less)-lean (22% fat or less)-extralean (15% fat or less)
 

BEEF SHANK CENTER CUT SLICES (About 1/2" thick)
Recommended Cooking Method: Moist-Slow Cooking

Crockpot Beef Shanks.

Ingredients:
6 Beef (Center Cut) Shanks
1 Pkg Onion Soup Mix
1 Can Tomato Soup 12 oz
1 Can Tomato Sauce 16 oz
1 Can Beef Broth 12 oz

Put shanks in crock pot.
 Pour the soup mix, tomato sauce, tomato soup and broth into abowl and mix thoroughly.
Pour mixture over shanks and cook slowly for 8 hours.

Serves 6.

Braised Beef Shanks

4 Beef (Center Cut Slices) Shank
1 teaspoon extra virgin olive oil
2 lbs. brown onion, peeled, sliced thin
3 sprigs thyme
Salt & freshly ground pepper to taste
4 large peeled garlic cloves
5 parsley sprigs
4 Anchovy fillets in oil

Directions:

Preheat oven to 300°F.
Oil bottom of a dutch oven

Put half of the onions on the bottom, sprinkle with salt.
Put the shanks on top of the onions.

Season the shanks with salt and pepper, add the thyme sprigs.
Top with the remaining onions.
Sprinkle on some more salt.
Cover tightly and place in the oven. Braise for 3 hours.

Use a food processor to process anchovies, garlic and parsley into a paste. Spoon into a serving bowl.

Transfer the shanks & onions to a serving bowl.
skim fat from the pan juices and pour them over the meat.
Serve accompanied by the anchovy paste.

Serves 4