Paprika Beef Shanks Recipe
These Paprika Beef Shanks taste incredible ! Try this spicy beef for lemon and pepper seasonings for your next meal. Your suggestions for these Paprika Beef Shanks are welcome
Ingredients
| Salad oil | 2 Tablespoon | |
| 8 beef shank cross cuts, each 3/4 inch thick | ||
| 6 medium-sized onions, thinly sliced | ||
| Paprika | 2 Tablespoon | |
| Water | 3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Tomato Paste | 1 6 Ounce | |
| Bay Leaf | 1 | |
| Lemon peel | 1 Tablespoon, grated | |
| Caraway seeds | 1/4 Teaspoon | |
Directions
1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook beef shank cross cuts, a few pieces at a time, until well browned on all sides, removing shanks to bowl as they brown; set aside.
2. Into drippings in Dutch oven, stir onions and paprika; cook over medium heat, stirring occasionally, until onions are tender, about 10 minutes. Stir in water, salt, pepper, tomato paste, and bay leaf. Return meat to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork-tender, stirring mixture occasionally.
3. Skim fat from liquid in Dutch oven; discard bay leaf. Sprinkle mixture with lemon peel and caraway seeds.
2. Into drippings in Dutch oven, stir onions and paprika; cook over medium heat, stirring occasionally, until onions are tender, about 10 minutes. Stir in water, salt, pepper, tomato paste, and bay leaf. Return meat to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork-tender, stirring mixture occasionally.
3. Skim fat from liquid in Dutch oven; discard bay leaf. Sprinkle mixture with lemon peel and caraway seeds.
Chef
