Just Another Shank Recipe

I have blogged about shanks before, so many times before.  Beef, veal, and lamb shanks!  What can I say?…I love them!  This particular recipe is different for two reasons.  Well, actually three reasons.  One:  These shanks spent all day in my slow-cooker.  If I am not mistaken, the only time I have prepared shanks in my slow-cooker they have been of the lamb variety.  Two:  These shanks did spend hours and hours in my slow-cooker, but the funny thing is…we didn’t even eat them once they were done.  They spent 8 hours in a slow-cooker and then went right into the refrigerator.  I never do that!  Leftovers are fine and all, but if it’s not going to gather flavor like a soup…then why not eat it right away??  Well, Jason and Kyle requested that we eat at the new Lupe Tortilla last night.  It was another fajita night for us, which was fine.  I wasn’t that impressed.  Haha, funny story about that actually…

We both ordered the Fajita Trio which includes chicken, beef, and bacon-wrapped shrimp.  The trio was around the same price as the beef and chicken, but we figured that when you asked for the trio you would simply receive less of the other two meats in order to get 6 shrimp along with it.  Wrong.  When our bill came we found that each trio was over $30!  You have GOT to be kidding me!?  I swear…the phrasing on the menu did not make that clear.  Our waitress did not mention any sort of added charge either.  Evidently the cost of the “trio” was that price listed, added to the “mixed” fajitas which was the beef and chicken together.  Ridiculous.  We asked to speak to a manager and simply said, “look, we’re not payin’ this.”  Haha!  What a night.  So our bill that was over $80 bucks went down to about $30.  Yeah, that’s more like it.  The waitress said, “I’m sorry for not mentioning the price; I just figured he was takin’ you out for a special night or something.”  Hahaha yeah…as we were leaving Jason said that if he was going to drop $80 bucks on takin’ me out to dinner it wouldn’t have been Lupe Tortilla.  More like Cheesecake Factory…hell yes… that’s where he’s going to take me.  Needless to say, we did not eat our wonderful beef shanks, until this afternoon for lunch.  Three:  These beef shanks were my very first grass-fed.  Other beef shanks I have made have been purchased from the grocery store.  These beautiful shanks were outstanding and there’s no wonder why.  They came from our very own Wild Type Ranch.

 

Alright, so super simple to make this one as all the other shank recipes I have shared with you are.

Ingredients

  • 4 big beef shanks, grass-fed if you can get your hands on ’em
  • 6 garlic cloves, peeled and smashed
  • salt and pepper to taste
  • 2 sprigs of fresh rosemary
  • splash of red wine, optional
  • 2-3 c. of beef broth (use your own homemade if you have it)

 

Process

  1. Salt and pepper both sides of all shanks to your liking.
  2. Place shanks in a slow-cooker.
  3. Toss in garlic cloves and rosemary sprigs.
  4. Pour in wine and beef broth — just enough to cover the shanks most of the way, but not completely submerged.

I served my shanks over a bed of sautéed kale.  I heated about a tbsp of bacon grease over medium heat in my wok.  Season chopped kale greens with garlic powder, salt, and pepper.  Saute kale until it begins to wilt, just a few minutes.

Remember, as always, to enjoy the marrow!  These shanks were so tender that when I picked mine up, the marrow slipped out from under the bone.  Don’t worry, I fished it out of the broth and ate it anyway.  You won’t regret indulging in its wonderful nutty flavor!

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