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Recipes using 1-1 1/4 pound crosscut beef shank

Shiitake, beef and barley soup /
More about 1-1 1/4 pound crosscut beef shank from Google Blogsearch:
Beef, Vegetable, and Wild Mushroom Soup Recipe at Epicurious.com 1/4 cup extra-virgin olive oil; 1 3/4- to 1-pound cross-cut meaty beef shank bone; 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes; 2 tablespoons chopped fresh thyme, divided; 3 bay leaves; 2 cups chopped onions; 1 1/2 cups ...
Recipe Swap | Suite101.com 3 sprigs fresh thyme or 1/4 teaspoon dried. 2 sprigs fresh oregano or 1 teaspoon dried. 1 dried bay leaf. 5 whole black peppercorns. 2 pounds beef shank cross cuts. 2 pounds veal bones, cut into small pieces ... 2. Arrange the beef shank, veal bones, onion, carrot, and celery in an even layer in a large roasting pan. Roast, turning ingredients every 20 minutes, until the vegetables and the bones are deep brown in color, about 1 1/2 hours. Transfer the meat, bones, ...
s'kat and the food: A Little Marrow, a Little Cake, a Lotta Love adapted by DucCat from the Gourmet Cookbook 8 (12-14-ounce) meaty cross-cut veal shanks, 6-61/2 pounds total) 2 1/4 teaspoons salt 1 1/8 teaspoons freshly ground black pepper 3/4 cup all-purpose flour 4 Tablespoons unsalted butter ... 1 1/2 cups drained canned plum tomatoes (from a 20-ounce can), chopped 4-5 cups beef stock. Preheat oven to 325-degrees. Tie bay leaf, parsley and thyme with kitchen twine to make a bouquet garni. Pat veal shanks dry and sprinkle with 2 ...
Fake Zombies in Minneapolis « Armageddon Cocktail Hour subscribe to Bon Appétit Ingredients 1/4 cup extra-virgin olive oil 1 3/4- to 1-pound cross-cut meaty beef shank bone 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes 2 tablespoons chopped fresh thyme, divided 3 bay leaves ...
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