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InvisibleGabbaDj
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Beef Shank Ragu...
    #2220969 - 01/05/04 05:50 PM (13 years, 3 months ago)

So Im thinking of cooking up some beef shanks but I duno just how I want to do it yet...

Sooo Ill leave it up to you all..  Ive got one week before I need to use up the last of my shanks at work and Ive got lots.

Just so you know... These are beef shanks.


Shanks need to be braised for a LONG time..   
My recipe idea is to sear the shanks in olive oil and remove from the pot..
Saute in the pot with butter, trinity, fresh herbs and spices, tomatoe paste, tomatoe pure and deglaze it all with a bottle of red wine.
Add shanks back to the pot and put in the oven for 5 hours, then remove, shread the meat and add vegetables, whole tomatoes and turnips to make a hearty, thick and meaty ragu. 
Put one slice of crusty bread in the bottom of a bowl and spoon on the ragu.

Their are sooo many ways to do this though, I could make it more liqued and add fresh pasta, or I couls take out the turnips and serve it over rice, or take out the tomatoes and use chineese vegetables with asian seasonings and make it into chow mein... 

Hmmm  Shank Chow Mein?  That sounds interesting...

What should I do?


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Edited by GabbaDj (02/02/11 11:47 PM)


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Invisiblezeta
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Re: Beef Shank Ragu... [Re: GabbaDj]
    #2222225 - 01/06/04 04:07 AM (13 years, 3 months ago)

Sounds good to me.
What's trinity?


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InvisibleGabbaDj
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Re: Beef Shank Ragu... [Re: zeta]
    #2222451 - 01/06/04 09:19 AM (13 years, 3 months ago)

Trinity is the basic onion, celery, carrot mix used in most soups and broths.


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OfflineRaadt
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Re: Beef Shank Ragu... [Re: GabbaDj]
    #2223774 - 01/06/04 06:48 PM (13 years, 3 months ago)

that's incorrect.

Trinity is the acadian version of mirepoix.

Mirepoix is what you described, 2 parts onion 1 part celery 1 part carrot.

Trinity is 2 parts onion 1 part celery 1 part bell pepper.


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InvisibleGabbaDj
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Re: Beef Shank Ragu... [Re: Raadt]
    #2223907 - 01/06/04 07:59 PM (13 years, 3 months ago)

Bravo....

You are right..

Now tell me what I should do with my beef shanks? Im thinking of going asian with them...


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InvisibleGabbaDj
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Re: Beef Shank Ragu... [Re: GabbaDj]
    #2229159 - 01/08/04 07:51 PM (13 years, 3 months ago)

Soooooo.

With my beef shanks Ive decided to make Minnesota Chow mein....

Seared beef shanks are braised in sauted vegies, black bean sauce with soy, ginger and garlic. Watter added. (about 5 hours)

Bones are then removed and the meat is stired to seperate.. Oil gets drained from the top as much as possible and the mix reduces by half (this flavors the meat real nice).

Then more watter is added, celery, bok choy, onion, scallions, garlic, ginger, watter chestnuts, bamboo shoots, peppers... aaaaah hell, whatever youve got in the fridge comes into play now.

Let simmer till vegies are cooked and then thicken with corn startch.

To serve true Minnesota style chow mein you first put down a layer of white rice, then a layer of crispy noodles and then the chow mein. Garnish and your done...

This is what I knew as chow mein till I was 18 and left Minnesota... When I came to California and ordered Chow mein and got Lo Mein I asked again and everyone thought I was crazy...

Sooo... What they call chow mein in california is actualy lo mein and what they call chow mein in Minnesota is most like Chop Suey in California...

Booooo I need your help. Which is it?


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OfflinegeokillsA
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Re: Beef Shank Ragu... [Re: GabbaDj]
    #2229436 - 01/08/04 09:36 PM (13 years, 3 months ago)

Can't help ya on the terminology - but that sounds mighty tasty.  Looks like it's gonna be a simple pasta for me tonight with a tomato/mushroom/garlic/basil/salami/onion/cayenne sauce + green onion and jarlsburg cheese to garnish on top of angelhair.  Unrelated but I thought I'd let you know anyway since your post got me thinking about food :crazy2:


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OfflineRaadt
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Re: Beef Shank Ragu... [Re: GabbaDj]
    #2230987 - 01/09/04 02:00 PM (13 years, 3 months ago)

i think but am in no way sure, that it's noodle thickness that determines. Again, this is only a vague recollection and could be way off.

Also everytime i've cooked shanks, I braise them, then make a sauce of the braising liquid. I have a few recipes, if you're still interested - mirepoix is always good to add to almost anything, it adds depth to the flavors -- there are limitations of course :wink:


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Invisiblechinadoll
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Re: Beef Shank Ragu... [Re: GabbaDj]
    #2232218 - 01/09/04 10:25 PM (13 years, 3 months ago)

I made veal shanks (osso bucco) not to long ago. Try this... dredge the shanks in flour(add salt and pepper to the flour)and fry them in olive oil. Brown tem on all sides. Place them in a roasting pan with the juices, 2 boullion cubes, 1/2 cup water and 1/2 cup wine. Cover with aluminum foil and bake in a 325 degree oven about 3 hours. This worked for the veal. Hopefully it will work for the beef. You can serve it with mashed or roasted potaoes, or risotto or an angel hail pasta with aglio and oil.


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