Dishes made from marbled beef shank. How to bake beef shank in the oven

The nutritional value

One package contains about 1 kg of shanks on the bone. You can store it, even frozen, for no more than 45 days.

Tip: “It’s best not to refreeze meat for a recipe. You can just put it in the refrigerator.”

In 100 grams of any beef, both on the bone and on the bone, there are approximately 16 g of protein and 18 g of fat. There are no carbohydrates at all. This is good meat with a calorie content of about 230 kcal. Suitable also for people who are on a diet and want to correct their figure. In this case, you can add shanks to your diet, but not too often. The same applies to Black Angus.

How to cook

The simplest option is to make a meat side dish, simply simmer the shank, resulting in a dish called “Ossobuco”.

For the recipe you will need:

• About 600 grams of the main ingredient.
• 1 onion.
• 400 grams of porcini mushrooms.
• A glass of dry white wine.
• A glass of regular drinking water.
• A little parsley.
• A few cloves of garlic.
• Lemon zest.

To begin, finely chop the onion into cubes, after clearing it of husks and debris. To avoid watery eyes, rinse the knife blade with cold running water before cooking.

Gently rinse the boneless shank. Wipe with a towel to remove excess moisture.

Tip: “It’s better to cut the small film covering the meat with a sharp knife.”

After cooking, salt the boneless meat and carefully roll it in regular flour, creating a batter. It is better to do everything so that there is not a single empty space left on the shank.

Reheat the pan you prepared for frying the onions. Put the main ingredient there - beef. It is necessary to add a little spices to the dishes to taste and fry the meat until a crust appears.

At this time, prepare the mushrooms for the drumstick, cutting them into large pieces. As soon as the shank is ready, add all the vegetables, cut and fried earlier, to it. Leave it like this for a few minutes, then add wine and plain water.

Cover with a lid and leave to simmer for about an hour and a half until done. Before turning off the heat and removing the dish, mix the parsley, zest and garlic - chop everything finely. Add to the meat and leave for a few minutes.

Serve and eat only hot. If the shank has cooled down, you can reheat it in the microwave. In addition to its own side dish, it goes well with regular mashed potatoes. During the cooking process, you can add any vegetables - carrots, celery and even simple tomatoes.

Presentation

You need to be creative when decorating dishes, show imagination and experiment. Take the chilled beef shank, cut it into rings diagonally and place it in a circle on the plate.

Place a lettuce leaf on a dish and a few chopped shank pieces on it. Separately, prepare a sweet and sour sauce with pineapple and lemon juice. Pour it around the plates, or you can add a few drops. It all depends on your tastes and preferences.

Do not forget about greens, as they emphasize not only the taste, but also the beauty of the dish. The greens can be finely chopped and sprinkled over the meat. If you don’t like it that way, then add a few parsley leaves or green onions and asparagus. Plus, the dish will be decorated with such ingredients as multi-colored bell peppers and tomatoes. Vegetables can also be placed around the plate.

Imagine, experiment, and your family and friends will appreciate your culinary abilities.

Price and product reviews

On average, such meat costs about 500 rubles per kilogram. Black Angus will cost buyers a little more. The price tag is quite adequate, the cost by weight is about the same.

Beef shank is a cut of considerable size with a fairly large amount of connective tissue. In order for the meat to soften, and all the films and veins to melt and turn into an appetizing jelly, this cut should be cooked for a long time at a low temperature. We have prepared for you the 3 best ways to cook beef shank

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How to cook beef shank with cucumber sauce

To prepare beef shank with cucumber sauce, first puree the olives, garlic, parsley, peeled tomatoes and olive oil in a blender. Add a little meat broth to the resulting gravy. The beef shank should be dried and fried in a hot frying pan on all sides. After this, transfer the cut to a baking sheet, pour in the prepared tomato sauce, add salt and pepper. Bake in an oven preheated to 160°C for 1.5-2 hours, turning the shank periodically. For the sauce, grate a fresh cucumber, mix with unsweetened yogurt, finely chopped parsley, pressed garlic and salt. You can prepare spicy cabbage as a side dish. To make this, mix soy sauce, rice vinegar, brown sugar, Sriracha sauce and cornstarch. Divide the cauliflower into florets and marinate for no more than 10 minutes, then deep-fry. Serve beef shank baked in gravy with cauliflower and cucumber sauce.

How to cook beef shank boeuf brése

Brewing is a method in which meat is cooked over low heat, partially submerged in water. This method helps soften even the toughest cuts. For this dish, we recommend buying Osso Buco steak - this is a meaty cut of beef shank. , including Ossobuco, can be done by placing an order on the T-Bone website. Before you cook beef shank

you should do the vegetables. Peel small onions, garlic, carrots, cut into large pieces, leeks into pieces 3-3.5 cm long, blot with a paper towel and fry until golden brown in a hot frying pan with the addition of vegetable oil. In a cauldron or cast iron cauldron, melt the butter and lightly fry the garlic and onions. Then add the carrots, leeks and fry for another 3 minutes, then pour in the wine and bring to a boil. Place the meat on the vegetables, pour in the meat broth, salt and pepper and cover tightly with a lid. Cook over low heat for 2-2.5 hours, adding broth if necessary. When the meat has softened and is free to separate from the bone, transfer all the vegetables to a blender and puree until smooth. Continuing to whisk, gradually pour in the liquid remaining in the casserole to form a thick sauce. Salt and pepper to taste and add a little butter. Serve the beef shank Boeuf Breze with the prepared sauce.

How to cook beef shank with quince

To cook beef shank, the first step is to wash and dry it. Heat a small amount of olive oil in a casserole and fry the cut on all sides. Mix finely chopped garlic, quince jam (can be replaced with apricot jam), adjika, red wine vinegar, ground cumin, coriander, salt and ground black pepper. Pour the resulting mixture into the cauldron and mix thoroughly with the beef shank. Cut the onion into thin slices and stick it in different parts of the cauldron, also stick a bay leaf. Cook in an oven preheated to 150°C for at least an hour, then add quince cut into small cubes and bake for another 1.5 hours. Remove the drumsticks from the pot and keep warm. Discard the bay leaf, puree the quince and reduce the sauce to the desired thickness. Prepare beef shank

with quince sauce is a great way to pamper your loved ones with a great combination of beef and fruit flavors. Bon appetit!

Marbled beef is a true culinary delicacy. Its thinnest fatty tracks, running throughout the entire pulp, melt during heat treatment, saturate the piece of meat and make it especially juicy and tender.

This is one of the famous delicacies that many gourmets dream of trying. The meat got its name due to the fact that the cut looks like a stone, dotted with veins. This effect is due to the layers of fat that are found in muscle tissue and make the meat incredibly juicy, light and tender. This is achieved by raising animals using special technologies. The bulls are restricted in movement and fed only grain for the last three months. Only the meat of young bulls has a marbling effect.

Ossobuco Milanese with vegetables

The Italians call the lower part of the beef leg the beautiful word ossobuco. Different regions of Italy have their own recipes for roasting shanks. But we will prepare the dish the way they do it in the south - in Milan.

• 1.5 kg of beef shank (in the form of steaks);
• 2 carrots;
• 2 celery;
• 1/2 kg of tomatoes;
• 1 bunch of parsley;
• 125 ml white wine;
• 1-2 pieces of onions;
• 2 cloves of garlic;
• spicy herbs - to taste;
• 4 tbsp. butter;
• flour for breading;
• 2 tbsp. olive oil;
• 125 ml broth.

Take carrots, celery, onion and garlic and chop into small cubes. Then, stirring, fry in butter in a deep frying pan. Transfer the prepared vegetables to a baking dish.

Tie the shank steaks with thread, add salt and pepper and roll in flour. Then fry on both sides in olive oil to seal in the juices. Place the steaks in the pan on top of the sautéed vegetables.

Peel the tomatoes - just place them in boiling water for a minute. Remove the seeds and chop finely. Then add a chopped bunch of parsley to the tomatoes.

Pour wine into the frying pan in which the meat was fried and evaporate it. There should be 3-4 tbsp left. liquids. Add broth, parsley, tomatoes and spices. Bring to a boil, then add salt and pepper. Pour the resulting sauce into the mold with the meat and vegetables. Cover with a lid and place in the oven for 2-3 hours at 180 degrees. Every half hour, pour the resulting broth over the meat.

All that remains is to prepare the gremolata. To make this popular Italian seasoning, zest one lemon, chop a bunch of parsley and mix everything with finely chopped garlic (3 cloves).

Sprinkle the finished meat with vegetables with gremolata, and garnish with boiled rice. And if osso buco puts you in a serious mood, prepare a real risotto.

Ribeye steak

The most famous marbled beef steak in the world. This dish is prepared in many restaurants, but it costs a lot of money. Therefore, we suggest saving money and preparing the famous dish at home.

Ingredients:

• butter – 25 g;
• ribeye steak – 1 pc. (height 4 cm);
• garlic – 1 crushed clove;
• thyme - sprig;
• sea ​​salt;
• refined oil;
• ground black pepper.

Preparation:

1. Before cooking, remove the meat product from the cold and let it sit in the room for an hour and a half.
2. Prepare the frying pan. It should be cast iron and have a thick bottom. Place on medium flame.
3. Take a waffle towel. Pat the meat dry. Coat with refined oil.
4. Place salt on a plate. Pepper on top. Dredge the steak. Place in a frying pan. Each side will take a minute and a half. Press down with tongs while frying. The meat should brown evenly.
5. Reduce the flame. Place butter, garlic and thyme in a frying pan. When melted, baste steak. It will take about six minutes to fry.
6. Remove from heat and place on a warm surface. You can use a warm board. Hold for seven minutes.

How to cook deliciously on the grill?

The beauty of this recipe is that it uses marbled meat, which in itself turns out to be very tender.

Ingredients:

• sea ​​salt – 0.5 teaspoon;
• marble steak – 4 pcs.;
• ground black pepper – 0.5 teaspoon;
• olive oil – 2 tbsp. spoons.

Sauce:

• balsamic vinegar - 1 tbsp. spoon;
• ground ancho chili – 2 teaspoons;
• strong natural coffee – 4 tbsp. spoons;
• brown sugar - 1 tbsp. spoon;
• butter – 1 tbsp. spoon;
• shallots – 2 teaspoons, finely chopped;
• garlic - 1 clove, squeezed through a press;
• ketchup – 125 ml.

Preparation:

1. Take a saucepan. Place oil. Melt. Throw in the onion. Fry. It will take three minutes. Place garlic. Sauté for a minute. Place the remaining ingredients for the sauce. Simmer for eight minutes. It is necessary to stir constantly. The mass should thicken.
2. Rinse the meat. Dry. Use a paper towel.
3. Coat the steak with olive oil. This will help prevent it from sticking to the grate. Add some salt. Sprinkle with pepper. Grate. Let it sit for half an hour.
4. Heat the grill. Place the meat diagonally. Tilt angle 45 degrees. Fry with the lid closed and use the high heat setting.
5. After a couple of minutes, take tongs and turn the meat over. Rotate at an angle of 90 degrees. Cover with a lid. Simmer for two minutes.
6. Next, fry to your preferred level of doneness.
7. Remove from grill. Place in a dish. Pour over the sauce.

New York steak

Another popular option. This steak has a very distinct beef flavor. Therefore, it is believed that this meat is truly masculine. Cooking marbled beef in a frying pan is very easy if you follow simple recommendations.

Ingredients:

• vegetable oil – 1 tbsp. spoon;
• mustard – 1 teaspoon Dijon;
• marbled beef steak – 2 pcs.;
• garlic – 2 cloves;
• soy sauce – 2 tbsp. spoons;
• balsamic vinegar - 2 tbsp. spoons;
• ground black pepper;
• Worcestershire sauce – 2 tbsp. spoons.

Preparation:

1. Take the package. Pour in vinegar and sauces. Mix.
2. Add mustard. Finely chop the garlic cloves. Send in a package. Sprinkle pepper. Shake the package. Place steaks. Close tightly. Hide it in the refrigerator. Leave for a couple of hours.
3. Take out the package with the meat product. Let it sit on the table for half an hour.
4. Prepare a frying pan with a thick bottom. Heat.
5. Take a paper towel and blot the meat. Grease with oil. Place in a frying pan.
6. Do not touch the steaks or the pan during the frying process. Do not try to move the meat pieces or turn them over. The surface of the steaks should set and a crust will appear, which will prevent the juice from leaking out. It will take four minutes.
7. Take tongs. Turn over. Do not use a knife or fork for this purpose. The surface needs to be undamaged. Fry for four minutes.
8. You will get a medium degree of roasting. If you like your meat more rare, you should cook it a couple of minutes longer.

Cooking steaks with pepper sauce

Cooking beef is a very creative process and requires an individual approach. To ensure that a piece of meat does not turn out to be just a piece of meat, but becomes a beautiful and juicy steak, you need to follow simple steps and follow the exact cooking time.

Ingredients:

• vegetable oil – 20 ml;
• marbled beef steak – 320 g;
• cream – 100 ml;
• ground black pepper – 3 g;
• butter – 10 g;
• parsley – 3 g;
• rosemary – 2 g;
• onion – 20 g of onion;
• salt – 2 g;
• ground red pepper – 2 g;
• garlic – 5 g.

Preparation:

1. Sprinkle the meat piece with salt. Add pepper.
2. Grate the garlic. Mix with vegetable oil and rosemary. Brush the steak with the resulting mixture. Place on grill. Fry on each side for four minutes.
3. Before serving, grate with butter.
4. Serve with sauce. For which to chop the onion. Place in a frying pan. Pour in vegetable oil. Add black pepper. Pour in the cream. Add some salt. Sprinkle red pepper. Evaporate slightly. Beat with a blender. Pour the resulting sauce over the meat. Garnish with parsley.

Baked in the oven

It is customary to most often cook steaks from this expensive meat. But marbled beef in the oven turns out no less tasty and melts in your mouth. This is the best type of meat to quickly prepare a delicious dish.

Ingredients:

• marbled beef – 2600 g on ribs;
• salt – 1 teaspoon;
• olive oil – 4 tbsp. spoons;
• mixture of aromatic herbs - 1 teaspoon;
• black pepper – 0.4 teaspoons.

Preparation:

1. Rinse the piece of meat. Take a paper towel. Get wet. Tie with kitchen thread. This is necessary so that the meat retains its shape during baking.
2. Coat with oil. Sprinkle with salt, herbs and pepper. Grind.
3. Place in the form. Place ribs down.
4. Place in the oven. The mode will require 200 degrees. Leave for 20 minutes. During this time, a crust will form on the piece, which will retain the juices inside.
5. Cover with foil. Switch to 160 degrees. Bake for two hours.
6. Get it. Leave on the table for a quarter of an hour. Remove the foil. Serve.

In the oven with potatoes

Potatoes are a wonderful side dish for beef. Especially baked: it retains more nutrients than boiled, and fewer calories than fried. Therefore, the dietary value of this dish will not be affected.

• 1 kg boneless veal shank;
• 1 red onion;
• 1 carrot;
• 51 g salt;
• 7 pcs. bay leaves;
• dry mustard and rosemary - to taste;
• 1 liter of water;
• 700 g potatoes;
• black pepper - to taste;
• 2 tbsp. vegetable oil.

Coarsely chop the onions and carrots, then add them to the meat. Pour water, add 51 grams of salt, bay leaf and leave to marinate for 10 hours.

Preheat the oven to 200 degrees for an hour. Remove the meat from the marinade, roll in dry mustard and rosemary and, adding a bay leaf, wrap tightly in cling film. Wrap the resulting “bundle” in four layers of foil and place in the oven for 1 hour.

Cut the potatoes into slices, sprinkle with salt and pepper, add vegetable oil and mix well. Place potatoes in a baking dish. Place the meat, cleared of foil and film, on top, pouring the meat “juice” from the shank there. Place the meat and potatoes in the oven at 180 degrees for another 1 hour.

You can learn about all the intricacies of creating this dish in this video recipe:

T-bone steaks in marinade

Another delicious cooking variation. A massive piece of meat turns out without blood, soft and tender.

Ingredients:

• black pepper – 0.3 teaspoon;
• garlic – 14 cloves;
• T-bone steak – 700 g (2 pcs.);
• coarse salt;
• butter – 120 g;
• thyme sprigs – 10 g;
• lemon – 1 pc.

Preparation:

1. Wrap a piece of meat in film. Refrigerate for a day.
2. Remove the film. Add salt. Leave for eight minutes.
3. Cut the garlic cloves into slices. Chop the lemon.
4. Melt butter in a frying pan (80 g). Place garlic. Fry.
5. Add thyme. Add lemon. Fry. It will take five minutes. Cook over high heat.
6. Get the thyme. Beat the remaining products with a blender.
7. Brush the remaining butter onto the steaks.
8. Place in a hot frying pan. Fry. It will take three minutes. Turn over. Fry.
9. Transfer to a saucepan. Pour over the sauce. Place in an oven preheated to 190 degrees. Hold for 10 minutes.
10. Get it. Cover the saucepan with foil. Leave for eight minutes.

Marbled beef steak with blood in a frying pan

This recipe will teach you how to cook tender rare meat.

Ingredients:

• salt;
• black pepper;
• marbled beef – 300 g;
• refined oil;
• rosemary.

Preparation:

1. Rinse the beef. Blot dry with a paper towel. Rub with rosemary, pepper and oil.
2. Heat the frying pan. Place the meat piece. Hold for four minutes. Turn over. Fry for three minutes. During this time, the meat will become juicy, but damp inside and pink juice will come out of it when cut. If you hold it longer, there will be no blood. Salt the meat before serving.

Beef shank (knuckle), baked in the oven, step-by-step recipe

Historical excursion

The word “Cow” itself most likely came from the Latin “corva” - doe (deer). In all dialects of the Old Church Slavonic language, the word “cow” sounds very similar (krava, krova, kruva, korva, etc.).

The taste of cow's milk and cheese has been familiar and described since the times of Mesopotamia and Ancient Egypt. Simultaneously with the production of dairy products, cows began to be eaten.

In Rus', due to the huge craving for hunting, by the seventeenth century all wild Turs were practically exterminated, but later from the remaining individuals they began to breed cows professionally, and the spread of this animal became widespread, so much so that by the end of the nineteenth century there were three cows per ten people. In every village, in every farmstead there was a cow, or even more than one. And they called her nothing more than the affectionate word “Nurse”.

To prepare culinary dishes, the cow uses almost all the meat of its organs and the entire body, of course, except for the hooves, horns and skin. Cow meat and its internal organs are considered a dietary and very healthy product for humans.

Juicy and tasty burger

A homemade delicacy that will delight not only adults, but also children.

Ingredients:

• mayonnaise – 1 tbsp. spoon;
• olive oil – 1 tbsp. spoon;
• beef – 550 g marbled;
• ground black pepper – 2 pinches;
• cheddar cheese – 75 g;
• tomatoes – 2 pcs.;
• onions – 2 pcs. sweet red;
• salt – 0.3 teaspoon;
• burger buns – 3 pcs.;
• bacon – 85 g;
• cucumber – 2 pcs. marinated;
• tomato sauce – 1 tbsp. spoon;
• lettuce leaves – 6 pcs.

Preparation:

1. Choose a fattier piece of meat. Cut into pieces.
2. Place in a meat grinder. Throw in one onion. Grind. Add some salt. Sprinkle with pepper. Stir. Place in the refrigerator. Leave for a quarter of an hour.
3. Fry the bacon. There should be a crispy crust. Place on a napkin to absorb the fat.
4. Take the culinary ring. Form burgers. Coat with oil. Fry in a frying pan. Three minutes is enough for each side. Do not cover with a lid. Transfer to a plate. Wrap in foil.
5. Add spicy tomato sauce to mayonnaise. Mix.
6. Cut the buns. Place in a dry frying pan. Fry. Coat with mayonnaise sauce.
7. Place the cutlet. Spread with sauce.
8. Chop the onion. Chop the tomatoes. You will need the cucumber in slices.
9. Place tomato slices on the cutlet. Place onion rings. Spread the bacon and cover with the cucumber. Cover with lettuce leaves and coat with sauce. Cover with half a bun.

Chops

The delicacy will be prepared very quickly and will turn out delicious.

Ingredients:

• ground allspice;
• marbled beef – 550 g;
• sugar – 2 pinches;
• onions – 3 pcs.;
• salt;
• sunflower oil;
• dry white wine – 150 ml.

Preparation:

1. Cut the meat. Beat the resulting plates using a culinary hammer.
2. Chop the onion.
3. Sprinkle the meat pieces with salt and pepper. Grind. Coat with oil.
4. Heat the frying pan. Place the meat pieces. Fry. Remove to a plate. Cover with foil to keep warm.
5. Place onion half rings in a frying pan. Pour wine. Add sugar. Simmer for seven minutes.
6. Drizzle over meat.

How to cook meat schnitzel in a frying pan?

It turns out especially aromatic, tender and incredibly tasty. To avoid spoiling the delicacy, strictly follow the cooking recommendations.

Ingredients:

• thyme – 11 sprigs;
• beef – 550 g marbled;
• butter – 50 g;
• rosemary – 11 sprigs;
• refined oil – 1 tbsp. spoon;
• salt;
• onion – 1 pc.;
• green onion – 45 g;
• parsley – 50 g.

Preparation:

1. To prevent the delicacy from turning into a dry piece of meat, it is necessary to quickly heat it. Ideally, there will be a golden crust on top, and the meat will be slightly pinkish inside.

• Use fresh meat for cooking. If the beef was only found frozen, then thaw it gradually in the refrigerator.
• Before frying, be sure to keep it in the room so that the piece of meat comes to room temperature.
• Place only in a well-heated frying pan.
• If you decide to bake in the oven, you can place a piece of lard on top. It will saturate the flesh, making the steaks juicy and tender.

Appetizing beef on the bone, stewed with vegetables and aromatic herbs - this is osso buco, a steak according to an Italian recipe. In fact, this dish is usually prepared from the so-called third grade beef - shank. In Russia, drumstick is often used only for broth or jellied meat, when in fact it can be used to make a real delicacy!

Ingredients

• Beef shank - 1 kg;
• salt - to taste;
• pepper - to taste;
• nutmeg - 1 pc.;
• vegetable oil - 200 ml;
• fresh rosemary - 1 sprig;
• garlic - 4 cloves.

For garnish

• Cloves - 4 pcs.;
• onions - 2 pcs.;
• celery stalk - 2 pcs.;
• carrots - 2 pcs.;
• dry red wine - 200 ml;
• butter - 100 g;
• beef broth - 500 ml.

For the gremolata sauce

• Parsley - 1 bunch;
• red chili pepper - 1 pc.;
• mint - 1 bunch;
• olive oil - 100 ml;
• lemon - 1 pc.;
• garlic - 2 cloves;
• salt - to taste;
• pepper - to taste.

Recipe

1. For osso buco you need a beef shank with marrow cut into thick pieces. Proper pieces of beef should be 4-5 centimeters thick.

2. Season the meat on both sides with salt, pepper and freshly ground nutmeg and roll in wheat flour and bread. This is necessary so that when frying the meat is sealed faster and retains its juiciness.

3. We tie the breaded pieces of beef shank with kitchen thread or twine to hold the shape.

4. Heat vegetable oil in a frying pan, add fresh rosemary, garlic and cloves to make it fragrant.

5. Fry the osso buco pieces on each side until an appetizing, golden brown crust forms.

6. Cut carrots, garlic, celery stalk and onion into small cubes.

7. Place the fried beef steaks on a separate plate. We do not drain the fat from the meat; we fry the chopped vegetables in it so that the side dish is saturated with meat juice and the aroma of seasonings. As soon as the onion acquires a golden color, pour in dry red wine, completely evaporate the alcohol so that only a pleasant grape sourness remains in the finished dish.

8. Add a piece of butter and melt it, stirring constantly. Butter will thicken the side dish, similar to a sauce or gravy.

9. Spread the finished side dish in an even layer on a baking sheet, place three pieces of meat on top, pour in 500 grams of pre-cooked beef broth, cover the baking sheet tightly with parchment, and also with foil on top.

10. Place the meat in an oven preheated to 180 degrees for two hours.

11. Separate the parsley leaves and mint from the branches, remove the seeds from the chili pepper to get rid of excessive spiciness. Combine all ingredients in a blender bowl, add garlic, olive oil and finely grated lemon zest. Grind until smooth and add salt and pepper to taste.

Despite the fact that beef shin is not considered the first grade of meat, you can find many tasty and interesting dishes using it. This meat product has its own characteristics; its consumption can have a beneficial effect on the human body.

In foil with spices

Knuckle or otherwise shank - what is it? This is the lower leg of a beef carcass, quite sinewy, and therefore less expensive than higher grades of meat. But if cooked correctly, it will be much better than pork knuckle. And the marrow, which is most often contained in a portioned piece, will only increase its value.

A very simple recipe for warming up. Its secret is that the meat languishes in the oven for a long time, turning into a real delicacy. After such processing, it not only “melts in your mouth”, but also acquires an incredibly rich taste.

• 3 kg beef shank;
• 4 tbsp olive oil;
• salt and black pepper - to taste.

Take a shank with a bone, peel the meat from the top film, then wash and dry. Now put it in a frying pan and fry in oil on all sides until golden brown.

Salt, pepper and pour olive oil over the meat. After this, take out the baking foil and wrap the meat in it. We put it in the oven: let it simmer there for three hours. The oven must first be preheated to 180 degrees. Everything is ready, it’s time to call your household to take the sample! All that remains is to cut up a fresh salad or serve baked vegetables.

What it is?

A beef shank is the part of the leg of a cattle that is adjacent to the knee joint. It is distinguished from other meat parts of the carcass by its high content of connective tissue, as well as tendons, marrow, and gelatin. This structure of the shank ensures good taste.

The benefits of this product are due to its origin, since beef meat is considered one of the most necessary for the normal functioning of the human body. Eating knuckles promotes the daily supply of complete protein to the body, collagen, elastin and iron. The number of calories in meat per 100 g of product is 147 Kcal. In addition, it also contains the following elements in grams:

• proteins – 20, 6;
• fat – 7.1;
• carbohydrates – 0;
• water – 71.4;
• ash – 0.9.

With all this, beef shin can be classified as a low-calorie product. At the same time, in terms of saturation, cooked knuckle is considered a nutritious dish.

This type of meat leads to the normalization of acid processes in the stomach, and also does not contribute to the occurrence of putrefactive processes in the intestines.

The meat found in the shank is characterized by high veininess and the presence of a large percentage of connective tissue, so eating from the shank is often not a method of saturating the body, but a means of getting rid of many diseases. That is why knuckle is recommended to be used in a regular diet for those who suffer from problems in the musculoskeletal system and joints.

This type of meat has a hematopoietic effect, so it is simply necessary for those people who have experienced heavy blood loss. Beef shank is an indispensable product for overweight people. The effect of losing weight by consuming low-calorie meat is achieved by the ability of the product to quickly saturate the body. Zinc, which is contained in large quantities in the knuckle, strengthens the immune system and protective functions of the body.

Benefits of beef shank and treatment

The benefit of beef shank lies in the unique composition of beef meat in general and this area of ​​the carcass in particular. Due to the increased content of connective and bone tissue, a shank-based diet is even prescribed by doctors for people who suffer from diseases of the musculoskeletal system. According to folk wisdom, jellied meat is an excellent medicine for those people who have fractures, dislocations and joint diseases

.

Beef meat has a hematopoietic effect

, therefore, it is recommended as a main nutritional ingredient to all people who have experienced operations and other problems associated with large blood loss, and it should be consumed in any form: boiled, baked in the oven or in a slow cooker. And, of course, in the form of soups, broths and jellied meats.

In addition, people who are overweight should eat beef shank.

. The fact is that, due to its composition and complex structure, meat from this part of the carcass has a low calorie content, but at the same time it is remarkably satiating.

Based on the information above, we can say for sure that with the help of beef shank dishes you can improve your health by replenishing the body with a maximum of useful substances. Recent research by scientists proves that this part of the meat contains the largest amount of zinc, which will definitely help the body fight environmental pollution by strengthening the immune system.

Features of choice

When a beef carcass is cut, the result is front and rear shanks, when choosing which it is worth considering many nuances. You should purchase the part of the animal carcass that is freshly cut. It is better to opt for pieces with small round bones. In this case, you can be sure that the meat was located in close proximity to the central upper part of the body. Coarse and hard fibers are less concentrated in these areas.

If a piece of knuckle has large and deformed bones, this indicates the proximity of the meat cut to the articular bones. You should be wary of goods that are packaged, since there you can find a large percentage of bones in relation to boneless beef.

When purchasing industrial meat products, you should not consume them in excessive quantities. Recently, the practice of fattening animals with the help of all kinds of additives that are harmful to the human body. Therefore, an excessive amount of beef shank in the diet is a factor that can provoke gout, osteoporosis, and blockage of blood vessels.

Beef shank meat should be dark pink or light red in color. It should visually contain white layers of fat. If the product has a brown tint, then it is better not to buy it, since it most likely belongs to an old animal.

You should not ignore the smell of the meat product - it is characterized by sweetness and meaty aroma. The product must be purchased chilled.

Damage to beef shank and contraindications

The harm of beef shank and contraindications to its use nevertheless still exist. And they are associated primarily with improper feeding conditions and keeping livestock. Factors such as habitat, food and how the animal gains weight before it is slaughtered are very important.

Often in our time we can observe the following situation: animals may not see green grass in the pasture in their entire lives. Instead, they consume compound feed, which can be saturated with pesticides, hormones and other “joys”. And they, in turn, along with even perfectly cooked meat enter our body, causing irreversible changes, even malignant formations. In addition, the principle of modern animal husbandry is the desire to maximally accelerate the growth of an animal, whose meat does not have time to “ripen” and gain nutritional value.

But even if you purchase beef in the countryside from trusted farmers, consuming too much meat will also not be beneficial. This can even trigger the onset of gout, osteoporosis, vascular blockage and many other diseases. Therefore, you should eat your favorite beef shank baked in the oven and in moderation. In this case, there will be no harm to health!

Try cooking an ingredient such as beef shank. The recipes are original, simple and quick. Shank meat is healthy, tender and very tasty. Therefore, dishes with this ingredient can be consumed daily.

Cooking rules

Beef shank is a large cut. In order for the meat to become tender and soft, it must be cooked for a long time over low heat. Only in this way can each vein melt and turn into jelly. This type of meat is often used in cooking and is used to prepare various dishes.

If there is a bone in the drumstick, then it is best used for first courses. Boneless pulp is ideal for stewing and baking, but these processes require a time investment of at least three hours. Beef shank is used for the following purposes:

• stewing;
• boiling;
• baking;
• frying;
• pickling;
• smoking;
• drying.

This type of meat is prepared using a multicooker, frying pan, oven, grill, barbecue, pressure cooker, microwave. Each family's menu may include soups, jellied meats, borscht, solyanka, meat salads and knuckle steaks.

This is an original option for an independent dish, served with any side dish or salad. The shank can be made in dough if it is boneless, or it can be baked using a sleeve.

To make your dishes richer and more flavorful, you should try combining beef with other types of meat and products.

Use in cooking

Beef shanks are widely used in cooking. The presence of a bone initially determines that this type of meat is most often used in preparing first courses. After cooking, the next fairly common option for heat treatment of a product is stewing. The fact is that due to the large number of tendons, beef shank is quite dry and tough, but if you simmer it for three to four hours over low heat, the meat will literally melt in your mouth

.

Probably the most popular recipes for preparing beef shank dishes are the following:

• Jellied meat
  is a strongly boiled broth made from beef meat and bones, which sometimes also contains offal, such as head and tail. But most often it is prepared from beef shank due to the large amount of meat and the broth from it, saturated and concentrated with sticky substances.
• Jelly
  - is prepared in the same way as jellied meat, but differs in that along with the beef shank, pork parts, such as legs and ears, are also placed in the pan.
• Zelts
  - all meat products that should be part of the brawn are boiled to a very thick state, thanks to which it firmly holds its shape and can even be cut into portions.

All these meat delicacies are prepared according to the same principle - long simmering under a lid over very low heat, due to which all the fastening components come out of the connective tissues and create a broth that can solidify well when cold and keep its shape.

Such recipes are widespread not only in Russian cuisine, but also in the cuisines of many other countries around the world.

Very popular in Slavic cuisine and in Caucasian cooking is the preparation of various dishes containing boiled meat from beef shin as a filling. In addition, there are many recipes that suggest using minced meat from this part of the carcass. Such minced meat will be more elastic and dense, and juiciness is added to it by adding lard or any other fat. In addition, simmering with tomatoes and seasonings for six hours under a tightly closed lid is popular. This dish is the prerogative of Georgian cooking.

The most important thing in using this product for cooking is to initially choose quality meat. To do this, be sure to pay attention to the cut of the meat. It should be a bright red color with no dark or overly light areas. If the meat is very dark in color, this may mean that the animal was too old. A pale color indicates a past illness. The bone frame must be white or cream in color without pink or green spots.

Recipes

Beef shank is the type of meat with which every housewife can reveal her culinary capabilities. With a large selection of recipes, there is no special effort or difficulty during preparation.

Beef shank "Boeuf-Breze"

Brewing is a method of cooking meat that involves using low heat and partially immersing the product in liquid. This method is similar to stewing, as it occurs without frying the meat. Thanks to this method, even the toughest pieces are softened. To prepare the dish, a boneless part of the drumstick is used.

Before you start cooking, you will need to take care of the vegetables. Several small onions, a little garlic and one carrot need to be peeled and cut into large pieces. The meat product must be washed, blotted with a paper towel and lightly fried in hot oil. Place butter in a cauldron or cast iron cauldron and melt it. Add garlic and onion there and fry everything a little. Then add carrots and fry for about three minutes.

Add a little wine to the vegetables and cook until boiling. After that, the meat is laid out on them, the broth is poured, the dish is salted, peppered and covered with a lid.

The cooking process must be carried out over low heat and for two and a half hours. If necessary, add a certain amount of broth. When softening the meat, you need to remove the vegetables and mix them using a blender. Add the liquid from the cauldron to the vegetables and continue mixing.

The result should be a thick sauce. If desired, you can add salt, pepper, and butter to your taste.

The finished beef must be served after pouring the sauce over it.

Braised beef shin

To prepare this hearty dish, you should prepare the following products:

• two beef shanks;
• onion - chives to taste;
• 1 white onion;
• 1 red onion;
• bay leaf;
• 3 branches of fresh thyme;
• 3 cloves of garlic;
• 2 branches of rosemary;
• half a glass of grated carrots;
• celery stalk;
• 2 cups broth for meat;
• 2 tablespoons vegetable oil;
• pinch of salt and pepper.

The step-by-step cooking recipe consists of the following points.

1. Using vegetable oil, meat shanks are fried on both sides.
2. Onions, carrots and celery are cut into small cubes.
3. Aromatic herbs, chopped garlic, and vegetables are added to the meat in a frying pan. The dish is salted and peppered to taste.
4. Chopped onions are placed in the dish, the broth is poured, and everything is mixed. The container is covered with a lid and stewing is carried out for three to four hours.
5. The aromatic herbs should be removed, and the dish should be served, sprinkled with herbs, along with a side dish.

Helpful information

• To get a rich beef broth, use parts of the carcass that have a lot of connective tissue. The following parts are ideal for broth: the lower part of the thigh, the narrow parts of the shoulder blade, the neck, the rib part.
• Meat and bones for broth must be filled with cold water. Only then will all the beneficial and nutrients be transferred into liquid. When poured with hot water or boiling water, the proteins on the surface coagulate and prevent the substances from escaping. As a result, it will take much longer to cook.
• The longer you cook the meat broth, the more concentrated and rich it will become. The cooking time for beef broth ranges from 2 to 6 hours. The main thing is to do it over low heat.
• When cooking with the lid completely closed, the broth becomes cloudy.
• Much more foam is formed at a high boil, so if you do not want to evaporate the volume of water faster, reduce the boil to a minimum.