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whole beef shank

post #1 of 6
Thread Starter 

Hi. I was wondering if I could cook a whole beef shank in the same way as how Thomas Keller cooks a whole veal shank. That is, put the shank on top of some veggies and cook the whole thing (uncovered) in the oven for about 8 hours at 275 F. Has anyone ever tried anything like it? Thanks in advance.

post #2 of 6

I think you have to be more specific about what exact cuts you are talking about. Beef foreshank vs. Veal leg? 

post #3 of 6

NAMP #117? Too lean, and too tough I think. Would require moist heat.

 

Your proposed technique could work for schweinshaxe if you can eat pork.

post #4 of 6

The shanks are extremely tough. I dont know how big you are cutting them but they take quite a while to cook. They should be braised. Some cooks season and then roast first, others saute or grill  till brown then put in black roast pans, covered with stock  mirepoix and herbs  and finished in the oven covered. Both Beef and Veal varieties are very popular with older clientel. At one time they were cheap but no longer.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6

Reminds me of the time I tried to cook a whole camel shank.  Too tough.

post #6 of 6

Beef shanks are wonderful when braised for a long time, it definetly needs red wine.When it's ready to fall off the bone add cannellini beans.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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