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The ingredients needed to make Fall off the bone Herb and red wine Beef Shanks:
- Use Beef Shanks
- Take red cooking wine
- You need water
- Use McCormick Montreal Steak seasoning
- Provide fresh thyme sprigs
- Use fresh rosemary sprigs
- You need white onion quartered
- Get Garlic or what you prefer
- Prepare paprika
- Prepare Lipton Beefy Onion soup mix
- Get bay leaves
- Use fresh basil leaves
Instructions to make Fall off the bone Herb and red wine Beef Shanks:
- Season bed Shanks with Montreal Steak and Paprika to taste
- Prepare your herbs, onion and garlic, set aside
- In a medium fry pan, use 4tbs of oil and sear beef Shanks until brown, remove from pan
- Transfer beef into roasting pan, crock pot or casserole dish and cover with herbs, wine, soup mix and water. Even though mine has a lid, I still covered the top with aluminum foil to ensure liquids wouldn’t evaporate. Set oven to 350 degrees and let cook for 3.5 hours, do not open until done.
- It’s done!
Is it possible for beef shanks to be super tender? You could also try leaving beef in seasoned vinegar or wine for some time before cooking. I cook beef shanks all the time–the best way is to season them with salt and pepper both sides then sear them in a deep pan that has a lid with a bit of oil. This lamb shank recipe is flavored with garlic, onions, mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight after cooking, scrape off the congealed fat, and reheat before serving.
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