Simmered Beef Shanks Recipe
Summary
Main IngredientBeef
Ingredients
| All purpose flour | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| 3 to 4 pounds crosscut beef shanks | ||
| Shortening | 1 Tablespoon | |
| Tomato juice | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Potatoes | 4 Medium, quartered | |
| All purpose flour | 2 Tablespoon | |
Directions
Combine 2 tablespoons flour, salt, and pepper in a paper or plastic bag; add beef shanks, one at a time, and shake to coat.
Brown meat in hot shortening in Dutch oven.
Add tomato juice, parsley, and basil.
Cover and simmer 1 1/2 hours.
Add potatoes; cover and simmer 30 to 45 minutes more or till potatoes are tender.
Remove meat and potatoes; skim off excess fat from pan juices.
Add enough water to juices to make 1 cup liquid; return to pan.
Mix together 1/2 cup cold water and 2 tablespoons flour; stir into juices.
Cook and stir till thickened and bubbly.
Serve with potatoes.
Brown meat in hot shortening in Dutch oven.
Add tomato juice, parsley, and basil.
Cover and simmer 1 1/2 hours.
Add potatoes; cover and simmer 30 to 45 minutes more or till potatoes are tender.
Remove meat and potatoes; skim off excess fat from pan juices.
Add enough water to juices to make 1 cup liquid; return to pan.
Mix together 1/2 cup cold water and 2 tablespoons flour; stir into juices.
Cook and stir till thickened and bubbly.
Serve with potatoes.
Chef
