Beef Shanks w/ Ginger, Cumin, Coconut Milk and More!

Braised Beef Shanks with Coconut Milk, Ginger and Cumin

Photo courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association

When we bought our last 1/4 cow I received some interesting cuts that I had never heard of and certainly have never cooked. Beef Shank is on that list. My mom is a good cook but not an adventuresome cook and beef shank was never ever on the menu - I would imagine because there were 9 kids and shank would be a little expensive. But, my beef shank costs the same as my ground hamburger so I am so cooking it up for my family.

I am always looking for ways to add coconut milk to our diet - it is such a delicious and nutritious addition to so many things but I was not 100% sure about the following recipe. I really liked it. The beef itself was definitely a rich (is that the word I am looking for?) tasting meat but I loved the sauce and so it all went together great.

To be honest, I was a little bit nervous that my kids wouldn't  like the spices -they are a picky crowd. Some loved it, some not so much but everyone ate their meal!

This was also the first time I have ever eaten marrow - I know, I am not a real foodie, I just pretend to be one.  It was better than I expected. 

Braised Beef Shanks with Ginger, Cumin, Coconut Milk &more!
Ingredients
3 TBS butter
2 tablespoons Lard
1 large onion, chopped
2 carrots diced
2 turnips, chopped
4 garlic cloves, minced
1 TBS fresh ginger, minced
Salt & pepper, to taste
4 pounds beef shanks, cut 1 ½ to 2 inches thick
1-tsp cumin
1/2 tsp turmeric
 1/2 tsp red pepper flakes
2 cups beef stock
1 1/2 cups unsweetened coconut milk
1 cinnamon stick,
2 bay leaves

Directions for Braised Beef Shanks
Start by preheating the oven to 425 F. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of the butter with 1 tablespoon of the oil. When the butter melts, add the onion, carrots, turnips, garlic and ginger.

Reduce the heat to medium and cook until the vegetables begin to soften. This should take about 10 minutes. Be sure to stir every once in a while so the vegetables don’t burn. Remove the vegetables from the pan and reserve.
Add the remaining 2TBS of butter to the pan along with 1TBS of lard and turn the heat back up to medium high. When the butter melts, start browning the beef shanks on all sides. Be careful not to overcrowd the pan. If you need to brown them in batches. When all the shanks are brown, remove them and place them on a large plate.

Reduce the heat once again to medium and add the cumin, turmeric and red pepper flakes. All you want to do is have the spices release the oils from them. This should take about 1 minute.
Add ½ cup of the beef stock and stir while deglazing the pan. Add the remaining 1 1/4 cups of beef stock and the coconut milk, stir and bring to a boil.

Add the beef shanks back to the pan and then the vegetables. Next add the cinnamon stick and bay leaves. Turn the oven down to 300 degrees.  Cover and place the Dutch oven  into the preheated oven and cook (braise) for 2 1/2 to 3 1/2 hours until the meat is tender and shrinks away from the bone.

When the shanks are tender, carefully remove them from the pan to a large platter and let it cool enough to remove any meat from the bone.  If the braising liquid is overly greasy, use a spoon to remove some of the fat.

On top of the stove, reduce the braising liquid over medium-high heat until it starts to thicken. Remove the bay leaves and cinnamon stick, taste and adjust seasoning with salt and pepper. Add the meat back into the liquid to warm back up then serve.

I have read where it is better to wait and eat this the next day - but I didn't. (updated - leftovers are even better than day one - so wait if possible)

I served the beef shanks over sweet rice but you could use basmati or noodles or mashed potatoes if you would prefer.

Oh, and if you have it, garnish with cilantro.

I am linking this to the Hearth and Soul Hop!
Monday Mania at The Healthy Home Economist
Tuesday Night Supper Club @Fudge Ripple
Tasty Tuesday @Balancing Beauty and Bedlam
Real Food Wednesday @Kelly the Kitchen Kop
Life as Mom's Ultimate Recipe Swap Cozy Suppers