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.”
100 grams of any beef, both black angus and bone-in, contains 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:
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.
Next, to cook the shank, you need to heat a frying pan and pour a little vegetable oil into it. Add chopped onion and fry over medium heat. The readiness indicator is the appearance of a golden crust.
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.
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.
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:
Another option is baked beef shank with beer and paprika.
If you have meat and beer, then you have everything you need to prepare a great country-style dinner. Simply add a little ale to the baking dish you cook the leg of beef in and you'll have a wonderful, juicy roast.
Try it! Coated with sweet and spicy paprika and then baked in dark malt beer, this meat has the perfect taste and texture.
You only need a few ingredients to make this fantastic dish. A large shank, about a liter of dark malt beer, a handful of juniper berries, a little salt, olive oil and sweet paprika.
Ingredients:
Optional equipment:
Cooking beef shank is simple, but the whole process takes a lot of time. This is because the piece of meat is very large and must be cooked slowly.
Salt the meat and cover it with a layer of paprika
Preheat the oven and place the beef shank in the oven
(10 votes, average: 5 out of 5)
Jamie Oliver's goulash soup
Photo: Bildagentur Zoonar GmbH / Shutterstock
Ingredients
- 250 g onions;
- 2 cloves of garlic;
- 1 green pepper;
- a little olive oil;
- 500 g beef shin;
- 1 tablespoon paprika;
- 1 ½ liters beef broth;
- 2 tomatoes;
- ½ tablespoon of cumin seeds;
- a little red wine vinegar;
- 1 tablespoon of tomato paste;
- a few sprigs of fresh marjoram;
- sea salt - to taste;
- ground black pepper - to taste;
- 200 g potatoes.
Preparation
Cut the onion into half rings, chop the garlic, remove the seeds from the pepper and cut it into cubes. Pour olive oil into a saucepan and cook vegetables over medium heat until they soften.
Good beef should be red or light red in color and without dry edges.
Cut the beef into small cubes and cook with the vegetables until the meat is browned. Add paprika, stir and fry for another 2 minutes. Then pour in 200 ml of broth, bring to a boil and cook until the volume of liquid is reduced by half.
Add finely chopped tomatoes, cumin seeds, vinegar, tomato paste and chopped marjoram. If you can't find fresh herbs, replace them with a tablespoon of dried marjoram. Season with salt and pepper.
Pour in half the remaining broth and cook over low heat for 1.5–2 hours. After this, place the diced potatoes in a saucepan, add broth and cook until the potatoes are ready. If the soup seems thick to you, add a little hot water during cooking.
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.
Customer reviews are also encouraging. Here is an example of one of them.
I thought for a long time about what to cook for dinner for my husband and children. I'm constantly trying to come up with something interesting. But over time, ideas run out. I found a recipe for beef shank on the Internet. I wandered around the market, looked at the products of local farmers and decided to stop at Miratorg. I didn't regret it. The meat is tasty, juicy and fresh, as if it had never been frozen. Not too stringy, but not like a weird jelly. So I recommend it. The price is justified! Olga
Boneless shank from Miratorg is a tasty and healthy product. The price is not too expensive, but at the same time it pleases with its quality and aroma.
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:
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.
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.
Beneficial features
The beneficial properties of beef shank are primarily due to the usefulness of the base of this product - beef. Beef is considered extremely healthy. It can become a daily supplier of complete proteins to the body, primarily collagen and elastin, as well as iron, which is absent in other types of meat.
At the same time, the calorie content of this product is quite low.
and makes up less than a quarter of the same dietary chicken meat. But in terms of saturation, beef has no equal, because dishes with it are very satisfying and nutritious. They saturate with energy for a very long time. According to research, the nutritional value of beef is so high that 200 grams of this product can replace a liter of milk in the diet.
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There are also such characteristic features of beef as neutralization of gastric juice, which normalizes acid processes in it. In the body, beef has a much faster absorption period than products of plant origin, which means beef prevents the occurrence of putrefactive processes in the intestines
At the same time, drumstick meat is more sinewy and has a larger amount of connective tissue than the rest of the carcass, due to the fact that the muscles on the animals’ legs are constantly stressed. That is why beef shank dishes are considered not even food, but rather medicine for all people who suffer from diseases of the musculoskeletal system or have problems with the joints.
Beef shank selection
The choice of beef shank must be correct. The meat should have a rich dark pink or light red hue. White fatty layers are also required. All this indicates that this is the meat of a young (up to 20 months) bull or cow. It is this kind of shank that is considered healthy; it makes delicious dishes. But the dark red and brown tint indicates that the animal was slaughtered at an old age. There will be no benefit to the body from consuming such a product.
In addition, you need to pay attention to the smell of your feet. It should be nicely meaty, very light and slightly sweet. It is recommended to purchase the meat chilled and start cooking immediately. Before starting the culinary process, be sure to wash the meat under running water.
It is important! Chilled beef legs can be stored for no more than three days in the refrigerator. But in the freezer, the shelf life can be increased to one year if the temperature is maintained at a suitable temperature.
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 baked in the oven. By.
In Russia, recipes for preparing shank dishes are little known. It is mainly used by housewives to prepare jellied meat.
But Italian and French housewives know a lot about this cheap cut.
Today we will cook beef shank, but first let's find out some cooking rules:
— A cut from high-quality beef should be light pink in color with small layers of fat.
— It is better to fry the meat in vegetable oil, then it will definitely not burn.
- To ensure that the meat always turns out juicy, it needs to be quickly fried over high heat.
— the taste of beef will help to reveal spices: parsley, lemon, chili pepper and mint.
- beef broth on the bone is usually boiled for 4 hours.
If you are interested in this recipe, then let's start preparing it...
Cooking beef shank, shank recipe.
The shank medallions should be approximately 4 - 5cm high. If you buy a drumstick at the market, ask that it be cut into several pieces.
Salt and pepper the shank pieces and sprinkle with nutmeg, turn over and sprinkle only with salt. I usually use ground nutmeg.
Pour flour into a plate and roll the shank in it on all sides.
We tie each piece with kitchen thread or twine on all sides (like a parcel) so that the shank retains its shape during frying.
Pour 180 gr into the pan. vegetable oil, heat it and place the piece with the wide bone down.
Fry the meat for 10-15 minutes on each side.
Preparing the side dish.
Peel the onion, rinse with water and chop into small cubes.
Celery stalks – finely chopped.
Wash the carrots with water, remove the skin and chop into small cubes.
Chop the garlic into small cubes.
Place all the vegetables in a bowl and mix.
The shanks are fried, put them on a plate - let them wait their turn.
Place the vegetables in the frying pan where the meat was fried and fry in the same vegetable oil until the onions are golden brown over medium heat.
Then pour dry red wine and evaporate it slightly.
Add butter to the pan and stir until the butter dissolves.
Place the side dish on a baking sheet, place pieces of fried meat on top of it and pour in 0.5 liters of broth.
Cover with parchment paper (inside the baking sheet).
Cover with foil (inside the baking sheet).
The shank is in the oven, place the baking sheet in a preheated oven and bake the shank for 2 hours at 180 degrees.
Preparing the sauce.
Wash the parsley with water, tear it into fragments and put it in a blender.
Chili pepper, cut into two halves and remove seeds - put 0.3 parts of pepper in a blender.
Grate the lemon zest and place it in a blender.
Peel the garlic and add it to the blender.
Add mint and olive oil to a blender and blend.
We take the meat out of the oven, remove the strings, pour gravy from the pan and put the sauce in the center of the piece.
The shank can be served with chopped potatoes or pasta.
Delicious shank is ready!
Bon appetit!
Cooking tips
When choosing meat, always pay attention to the cut. If the color is dark, brown or gray, the shank is of poor quality or from an old animal. The meat should be bright red without any blemishes. If you want the beef shank to be very juicy and soft, it should simmer over low heat. Even when cold, the meat is tasty.
To give it a special color and taste, the shank must be soaked in onion feathers and in a salt solution, to which various herbs and spices are added.
Before baking the meat in the oven, fry it in a frying pan. Then the shank turns out not only aromatic, soft and tender, but also more juicy. Ingredients such as garlic, ginger and hot pepper emphasize the originality and piquancy of the dish.
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.
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:
The step-by-step cooking recipe consists of the following points.
Beef shin with vegetables
This dish is called sauté because it involves frying and vigorously shaking the dish. Ingredients:
To prepare the dish, you need to give preference to the knuckle with a lot of meat.
The pit must be removed and the pulp cut into cubes. The shank needs to be boiled. Then prepare a sauté using seasonal vegetables. Place the prepared vegetable side dish on a plate, make a hole in it, place the meat in it and pour the sauce over it.
To prepare the sauce, you will need to chop the nuts, fry them in a frying pan, and pour cream into a container. After mixing the sauce, pour it over the dish and serve.
Braised shank without bone
This recipe is simpler than the previous one, but also takes a lot of time. To prepare the dish, take two beef shanks, separate them from the bone, rinse them well and place on a paper towel.
Fry the meat over high heat until golden brown. Place it in a saucepan. Now chop the green onions, but not finely. The length of the strip should be at least 3 cm. Cut the carrots into slices. Grind ginger, garlic and star anise. Take all ingredients according to your taste. They will give the dish aroma and extraordinary taste.
Place all the prepared vegetables in the pan with the meat. Add 1 tbsp. red wine, 1 tsp. vinegar and beef broth (about 3 tbsp). The liquid needs to cover the meat and vegetables.
Now salt everything, cover with a lid and simmer over low heat for about two hours. However, this is only if the meat is young. Sometimes it will take longer. When the meat can be easily pierced with a toothpick, it is ready.
The fluid gradually decreases. Boneless beef shank becomes softer, more tender and juicy. When the meat is cooked, take it out, cool and beautifully cut into circles or half rings.
