Beef Shank Simmered in White Wine. Great recipe for Beef Shank Simmered in White Wine. I like beef shank since it becomes tender if you simmer it for a while. I wanted to make a version simmered in beer, but I had white wine so I tried that instead.

Beef Shank Simmered in White Wine Veal shanks are simmered in white wine and beef stock in this rich and satisfying Milanese ossobuco dish topped with parsley and lemon zest. I made this beef stew several weeks ago, with white wine, a sizeable bunch of bouquet garni and vegetables. Bouquet garni is a bundle of herbs, usually tied together with a string or wrapped in a muslin bag and used to prepare stews, casseroles, sauces or stocks.

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Great recipe for Beef Shank Simmered in White Wine. I like beef shank since it becomes tender if you simmer it for a while. I wanted to make a version simmered in beer, but I had white wine so I tried that instead.

To get started with this particular recipe, we have to first prepare a few components. You can have beef shank simmered in white wine using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Beef Shank Simmered in White Wine:

{Get 200 grams of Beef shank.
{Make ready 1 of to 2 Onion.
{Make ready 300 ml of White wine.
{Take 2 of to 3 cloves Garlic.
{Take 1 of Soup stock cube.
{Prepare 100 ml of Water (as needed).
{Take 1 dash of Oregano (if you have some).

Crosscut whole beef shank is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity.. The lentils in this dish are simmered with clove. However, as beef shanks are cooked slowly at a low temperature, the nutritional value of this cut really comes out. Bone and cartilage are rich sources for important nutritional minerals, and as the beef shanks simmer/cook, the minerals are seep out and give the beef shanks a deep and rich flavor.

Steps to make Beef Shank Simmered in White Wine:

Put olive oil and crushed garlic cloves in a heavy bottomed pan and turn on the heat. Cook until fragrant. Add the beef and brown..
When the beef is nicely colored, add the sliced onions and sauté briefly. Add the white wine and soup stock cube and simmer over low heat..
If the liquid reduces, check the meat to see how tender it is. If it's still tough, add water and continue simmering..
Serve with bread to mop up that delicious sauce..
Here, I added warm simmered vegetables for color..

Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Return oxtail to pot and bring to a simmer. Season with salt and pepper if needed. 'Tis the season for braises, slow-cooked meat that falls apart into tender chunks. Here's a new favorite cut of meat for me: The inexpensive, incredibly delicious crosscut beef shank.

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