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Braised Beef Shanks Recipe

Braised Beef Shanks

Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on April 01, 2012

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    Incredibly delicious and easy to make. I like the little bit of spice that the hot pepper provides. I wasn't sure about the basil mashed potatoes until I tasted them. Great!

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  • on February 27, 2012

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    Very Easy Very Good. We use Grass fed beef shanks every time and you really can't go wrong.

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  • on December 23, 2011

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    I didn't find anything really special or unique about the treatment of the beef shanks here but what was fun was the treatment of the parsnips. No one seemed to mention this piece so I thought I would point it out as a very nice touch that adds a needed texture and makes the parsnips almost sweet (in a good way.

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  • on November 06, 2011

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    This is an awesome cold winter day meal. I like to cook it on the stove first and then transfer to the oven. About an hour before completion, I throw in some "stew" veggies like pearl onions, parsnips, carrots, and mushrooms and cook a little while more until its almost stew like. I serve it over creamy (dairy free! polenta. You won't regret giving this one a try - thanks Emeril! If you're interested in my full dairy free take on the recipe, check out my entry at the lactosefreeladies blog on blogspot.

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  • on June 18, 2011

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    This recipe is outstanding! We assumed that the reference to pudding in the plating instructions is "Emeril" for mashed potatoes. Anyway, that's what we did and it worked. One suggestion: To ensure that the beef was tender, and to cut down on the cooking time, we used a small pressure cooker (45-60 minutes to prepare the shanks. Very tender, great taste!

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  • on May 09, 2010

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    To Julie, in Jacksonville- You only braise the shanks in 3Tbs. Olive Oil ! The quart of oil you put in the braising liquid is supposed to be used for frying the parsnips.
    The recipe is fine, but it says to serve it over "pudding, w/potatoes"??? What pudding and potatoes? There are none mentioned in the recipe. For the people who freak over "wine" in recipes; you and your little darlings are not going to get stoned by deglazing a pan with wine. It's a cooking technique, and all the alcohol evaporates in less than a minute. The parsnips were a great surprise, very tasty. I did them in a deep fryer about three minutes.

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  • on January 15, 2009

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    Wasn't quite sure what this was supposed to be. Ended up thickening the gravy over the mashed potatoes, garnishing with the parsnips. Just like downtown!!

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  • on December 13, 2008

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    We purchased a 1/4 cow and got a TON of center shanks (wondering if we got the other 3 people's shanks!?!. Anyway, this is a good way to use the meat other than simply making soup, adn I'd make it again. However, it took much longer for the meat to get tender than the recipe stated. I cut down the stock almost in half, and that seemed to be about the right amount of stock/gravey. I skipped the parsnips (note to previous post - the 1 cup oil was supposed to be for frying the parsnips, not for putting in the pot! and instead served it on mashed potatoes. That works perfectly b/c you can mix the gravy into the potatoes for added flavor.

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  • on August 05, 2007

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    This was my first experience with beef shanks and it was fabulous. I used consume for the stock. The gravy made a lot which we have enjoy with other dishes. Excellent recipe and not hard to make.

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  • on July 16, 2006

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    I had made this for my husband, and we really like it. I will be doing this agin.

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