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Steak success, and a question about beef shanks

blind99
blind99 Posts: 4,974
in EggHead Forum
Found these ribeyes for $10 / lb.  Salt, pepper, indirect to 125.  Then let the egg rip, and seared for 2 minutes.  Final temp was 135-140.  Wife said they were the best steaks yet, which made me happy!  Beer was KCCO black lager, which was tasty.

I also saw these beef shanks.  Anyone cooked these before?  I was thinking of browning them, then braising them in CI with red wine, mushrooms, baby onions, and eating it over egg noodles. 
imageimageimage
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Comments

  • Canugghead
    Canugghead Posts: 13,709
    Beautiful steaks!

    Yes, braising is how we do beef or lamb shanks, seared on CI dutch oven on stove top, then the oven. We usually serve with roasted garlic mash.
    canuckland
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Great looking steak man!  

    I like your idea for the shanks!  If I had to add one thing, it would be balsamic vinegar.  Something about balsamic and red wine along with beef that is glorouious!  
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  • gdenby
    gdenby Posts: 6,239
    Braising is the classic method.  Lots of good connective tissue that needs to be gelled.

    Consider cutting the marrow bones out, and roasting them at 400F till the marrow is brown and bubbly. Spoon out, and spread on crusty bread w. a drop or 2 of balsamic and salt.
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  • blind99
    blind99 Posts: 4,974
    Thanks @Canugghead‌ @tarheelmatt‌ @gdenby‌!

    I'll definitey try adding balsamic next time. Adding some bite would be good. I had to stop myself from eating the marrow after it was roasted!

    Steaks are a work in progress - definitely WAY better than when I started but I'm working on the crust. @NPHuskerFL‌ recommended the APL book, which I found in the library - so many good recipes I think I'll buy it!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Little Steven
    Little Steven Posts: 28,817
    If you google a recipe for Osso Buco they can be cooked that way as well. Should be veal but if you go a half hour longer in the braise they will be fine. Serve over pasta.

    Steve 

    Caledon, ON

     

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  • blind99
    blind99 Posts: 4,974
    Little Steven said:

    If you google a recipe for Osso Buco they can be cooked that way as well. Should be veal but if you go a half hour longer in the braise they will be fine. Serve over pasta.

    Havent had osso buco in many years. I'll have to try it.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SGH
    SGH Posts: 28,989
    @blind99‌
    Brother the steaks look awesome!! As to the shanks, you have been given sound advice above. I would like to offer only one thing to the fore mentioned. This is probably a Southern thing but I like to flour and season shanks and then brown them by frying them before the braise. Do not cook them. Just brown them before the long braising process. In my opinion it works wonders on the shanks. It makes the beef flavor really jump out at you. Again excellent looking steaks and good luck with the shanks my friend.

    Location- Just "this side" of Biloxi, Ms.

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  • blind99
    blind99 Posts: 4,974
    @SGH‌ thank you sir!

    I enjoyed the shanks; family not as much. Their loss!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • GATraveller
    GATraveller Posts: 8,207
    What didn't they like about the shanks??  That's one of my favorites.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

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  • blind99
    blind99 Posts: 4,974
    Wife is not much into stew-type meals.  She likes short ribs, so it's a start.  Maybe I'll give the osso buco a whirl and see how she goes for that.  the kids like chicken, ribs, fish, but aren't into beef nearly as much.  That's OK, I have no problem cooking a little something for myself!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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