Shank Beef Slow Cooker Recipe Marsala
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01/24/2015
I accept never cooked beef shanks before. I bought some at the market just because they looked, and were priced nice. So I came to A/R to detect a recipie to brand them and this was the just 1! I was very skeptical about it. I love to cook but am no expert. This recipie calls for Marsalla wine. I've used that with pork and chicken, only never beef. I also don't personally recall using tarragon in a beefiness dish before either. Well, I did both of these things with this recipie and it is FANTASTIC!! My family agreed and thought it was gourmet. I served information technology with butter/parsley carmine potatoes and steamed green beans. You lot must try this ane!! The only variances I made was the improver of fresh garlic. I rarely brand a dish without it! Also I transfered everything to a baking dish and covered it with foil before placing in the oven considering I had five shanks and my skillet although oven proof was not large enough for all of them. Give thanks you for sharing this! We will exist eating these more often.
06/03/2014
This was delish! My entire family of 6 LOVED it. That'south not easy to do. This is a keeper recipe. If using organic grass-fed beefiness shanks from local farmer (truly clean meat), I would check it an our early just in case. There was a lot of liquid left over and so I drained and froze information technology for the 2d time I made the recipe then I only had to add 1/two of the liquid ingredients. It may exist fix sooner. This did not effect the delicious result in the to the lowest degree. Beloved!
11/nineteen/2016
Fantabulous, simply you meliorate tell folks to utilize Dry Marsala wine! It comes in both dry and sugariness, and I don't think you would want sweetness in this dish.
05/thirty/2015
Amazingly good! My husband used this recipe and the beef shank turned out great! At present it became my favorite dish.
01/04/2019
I adjusted this for the instant pot. I followed the instructions (added carrot and a bear upon of Montreal and garlic) and used the sauté function at the beginning and cooked it nether pressure with 2 full meat cycles with a 10 minute natural pressure release and my my it was worth the wait. The tarragon is splendid in this dish and the Marsala brings it all together.
01/06/2019
Forgot to mention that I added some coarsely grated carrot and it was delish
02/26/2017
excellent and easy awesome makes the whole house smell astonishing and an fantabulous soup base at the end....Love it and have fabricated it multiple times... also good with other than shanks
02/14/2016
This is a great recipe. I cooked at 275 degrees. The lower and slower you become the better. Information technology all depends on how much time you have. If I had more than time I would have gone to 225 or 230 degrees. The pic is confusing? It shows a tomato topping. Is this really a moving-picture show of Oso Bucco and not the actual meal fabricated?
xi/18/2019
I used Cabernet Sauvignon as the wine, added mushrooms on acme of the meat, and cooked it in a cast iron Dutch oven for v hours. Information technology turned out then tender and the season was amazing. I used 50% wine / 50% beef goop to the top of the meat. Tasty is all I can say about this recipe. I'll exist making it again for certain.
08/fourteen/2019
This ones a keeper. The meat is so tender! I added mushrooms like someone else mentioned. Then when it was done cooking, I removed the meat and put the left over liquid and veggies in the blender. This made a bully gravy to put over the tiptop. Next time I volition brand a parsnip puree as a side.
11/28/2016
Made this the Sunday after Thanksgiving as my husband and I were pretty turkey'd out....stuck to the recipe and didn't change a matter....FABULOUS! I volition definitely exist making this again!! Give thanks you for sharing!
02/07/2015
This was amazing! So easy to make. It was perfect!
11/21/2016
I made this final week and my husband loved it, so I'g making it today. I did change it though. I used the ingredients of this one and added part of the recipe for caldo de res; such as cumin and garlic. Information technology was great!
08/30/2016
Added everything except the tarragon. So we sub. with marjoram instead. I lowered the temp a fiddling in the oven.I beloved this cut of meat because the depth of season coming from the bone broth. Fantastic meal you tin can evidence off with.
10/05/2019
I recall the overall recipe/flavors are probably good, just I can't really tell because the dish burned. Next time I take a stab at this, I'thousand reducing the temperature and putting less trust in the "at to the lowest degree 5 hours" merits.
04/19/2016
First time cooking beef shanks, and they turned out great! I added a little garlic, lowered the temperature to 275', and let them cook for about 6 hours. Wonderful season, and oh and then tender! Hubby liked them so much
07/14/2018
Followed the recipe to the letter with 2 exceptions ... the recipe photo shows diced tomatoes, withal no where in the recipe description is this ingredient mentioned. So, I added a 14oz tin, juice and all - this eliminated the need for additional water to be added. The second exception ... instead of oven baking, I stovetop simmered the shanks for 3 hours in a covered dutch oven at the lowest heat setting. The outcome was very tender and tasty. Served information technology with mashed potatoes and roasted cauliflower - yum!
xi/12/2019
Never ever fabricated . .LOVED It And so DID MY Family unit. I read the other reviews and it helped .11-xi-19 I had the solar day off and I turned my oven at 400 then tuned it down to 225 for 5 hours had no tarragon added carrots it was awesome.. NO Knife NEEDED made broiled potatoes and steamed corn .The sauce was great with everything. Cheers all for your help.
11/xiii/2016
So proficient. Served on noodles. I didn't have the celery, and then replaced with a shredded carrot which broke downwardly. Actually delicious and reminded me of a ragu.
08/07/2019
This was fabled and very piece of cake. I used grape juice instead of red wine and it was wonderful.
01/28/2020
Made the recipe exactly every bit prescribed and the results were incredible. This is a keeper for sure! My shanks were done sooner than the recommended five hours, and yep, they were fall off the os tender. The remaining jus in the lesser of the pan (I used an enameled bandage iron Dutch oven) was SO rich and savory. I did season with Montreal rather than but salt and pepper.
07/14/2019
I added a can of crushed tomatoes before putting this in the oven - it made a *fantastic* pasta sauce!
02/22/2015
Piece of cake, tasty, exactly as described. Missing a certain zip for 5 stars, but definitely a keeper!
12/31/2019
Outset fourth dimension shanker-loved it! I also added short ribs, in case the shank wasn't good to me. Information technology was all awesome. I added infant carrots, which taste incredible, and used fresh rosemary sprigs over the superlative instead of tarragon and malbec, non marsala. I cooled it since it was made a mean solar day ahead of time, and pulled 1/4 inch of fatty off the surface earlier reheating, which I believe will make information technology more salubrious....I want to believe! Information technology was Delicious!
eleven/17/2014
I've got this in the oven right now and am giving information technology a 4 star because it smells devine. I take one question though, where is the beefiness broth used?
11/27/2018
wow, it was amazing dish
11/08/2015
Made according to the recipe. Merely used a Merlo and did non employ carrots. During the v the hour I added roast crimson peppers and a minor can of blackness sliced olives...yum. We enjoyed with mashed potatoes with the gravy and canned corn. Ate this hearty dish with some blue drupe chutney with the meat( actually! Yum).
01/28/2019
It Was a please..
01/24/2019
I used rosemary instead of tarragon. Also substituted a 1/2 cup brandy mixed with 1/2 cup water for the Marsala. And I added in a carrot and some garlic. Baked in oven at 275 for half dozen hours. This was my 2d fourth dimension cooking with beef shank. Last time I used a blood-red wine, I think Cabernet. In terms of flavor, I definitely prefer the brandy mix over the red wine. The kids, my fiercest nutrient critics, loved it.
11/27/2018
I will make again but with less tarragon.
08/14/2017
I didn't use celery but substituted whole pearl onions and added quartered mushrooms. Definitely utilize a quality Marsala. Information technology was outstanding and a true comfort nutrient. Tin't expect to have it again!
02/09/2019
I had to add garlic, and I used a bottle of vino my daughter did not terminate from Christmas dinner. So skillful, thank you
12/16/2017
I followed the recipe less the tarragon as I had none. This may very well be the best recipe I accept tried on here. The flavor of this cut of meat is so succulent and satisfying and information technology gave me 3 days of meals. I am looking forward to making this once again and improving my braising skills.
04/28/2017
It turned out to be practiced, I only cooked it for 3 hours.
03/xxx/2017
Succulent recipe. Subbed red wine instead of marsala. Will definitely make this 1 again.
12/08/2018
I made as directed expect for the cooking fourth dimension. I chose to follow the instruction of some review and baked at 275 for half dozen hours... never again. Meat was over cooked. BUT the base tasted oh so practiced. So I will definitely make again.
01/04/2017
I used white wine
12/16/2017
I had two one pound shanks that I simply needed to cook for about three hours. The meat was delicious and falling away from the os. A keeper for sure!
01/26/2019
information technology was groovy only matter i added was browning sauce. i had nearly 5lbs of beef shanks, used 2cups of wine, 1.5 cups of water and the rest i did as the recipe said
01/xix/2019
Enjoyed this a lot. I used Malbec wine instead of Marsala and rosemary instead of the tarragon and added a few cloves of garlic. Tender and yummy!
01/28/2019
Fabricated no changes and information technology was fantastic. Was hoping for leftovers,just alas, there were none. Definitely will make again.
05/xix/2019
My phone flipped. Made the second and third time with port vino and tarragon and sage. WOW. Added celery, carrots and potatoes forth with the onion. Left the garlic out this time. The smell is currently driving me crazy.
10/17/2018
Made it as written. Couldn't believe how good this was. Absolutely volition exist making this once more! Luscious! 5 hours at 300 was perfect. Used a chicken fryer-blazon pan and it worked perfectly.
04/xv/2019
Need to add check and add liquid as needed. Otherwise corking recipe. Took one c of liquid, reduced, thickened with 1T butter mixed with 1T of flour. Makes a nice sauce.
12/04/2019
We didn't have the wine, celery or tarragon, so the dish had to exist made w/out them. We used a 1.24 lb steak since it was just the 2 of us. My hubby cooked for us this evening, so after going over the recipe w/him I just advised him to utilize any other herbs/seasonings he thought w/be a skillful substitute. he used carrots (which worked perfectly fine) & cutting back ane/4 of the ingred's, which I don't recollect he did w/the oil considering the sauce was kinda oily. Nosotros both agreed that altho the meat was cooked almost to perfection, it was pretty flavorless. He did have to cook it over an hour longer then required and go on it warm by that for my sake but he did cheque on the liquids to make sure it didn't dry out. I realize the lack of flavor was probably due to not having the wine but I as well actually retrieve it needed fresh garlic. I exercise await forwards to trying it once again...w/the wine :-)
03/25/2018
I followed the recipe except i used merely 1 tb of tarragon. Information technology was positively awful! And cooking time is excessive.
02/03/2020
Don't follow this recipe in regards to time and temperature. Cooking at 300 for 5 hours resulted in absolutely burned nutrient. All moisture evaporated from a sealed cast fe enameled pan. Must now throw out the $80.00 pan plus the $26.00 for the beefiness shanks because everything stuck to the pan bottom. Need to cook at a lower temperature and shorter time and add together additional fluid to pan every 60 minutes. Or use a multi pot to cook in.
12/04/2017
Aye. hither are my changes: Carrots, I likewise spiced to my gustatory modality and a little extra wine and balsamic Vineager.
12/25/2021
This was a success! The family loved the meat which just came off the os. Tasty!
04/26/2018
I fabricated absolutely no changes other than forgetting to put the tarragon in. It still came out delicious and tender. I fabricated mine in my electronic pressure cooker.
07/xiv/2014
Made this dish last dark ... it was good and I meant to take a pic but we were sitting downwards eating when I remembered! I added a couple cloves of garlic, a couple carrots and a parsnip to it ... I would make this over again ...
10/23/2019
Followed the recipe just also added baby red potatoes and baby carrots. The wife and I liked it but thought it could utilise a bit more than flavour. Plan to smoke the shanks next time for almost an hour earlier putting them in the oven with all of the other ingredients. That should add the extra flavor we were looking for.
01/21/2020
I made the recipe with exception for bock beer substitution for vino. I would accept preferred a porter to compliment the robust beefiness flavor, merely next time. I also covered in aluminum foil to go along moisture in. Since temp is higher up the humid of water or beer, I kept a close wait at the fluid after iii hours so on the hr. It was great and will repeat when I get some porter and don't drink information technology first. I similar beer pairing with nutrient, so a dark stronger beer is a must for this recipe. Loved it. A Syrah or Zin would work too.
02/12/2022
I followed this pretty much to the T the starting time time. Since then I've been experimenting with different wines and proportions of vino t broth. Ane other thing, score the sides of the shanks, otherwise the sparse layer of fatty volition shrink up and crusade the shank to curl up.
04/09/2020
Although I didn't follow the recipe as noted because I didn't take certain ingredients (didn't accept celery and used Cabernet Sauvignon instead of marsala), information technology was delicious! It smelled so good while cooking, that it was hard to resist opening up the oven to taste the dish. Information technology was easy to prep and cook and the beef came out and then tender when the time was up. I'll def endeavour this once more with all the ingredients. I served it with mashed potatoes and cabbage and the family enjoyed it. It was a lot of sauce/juice so I decided to keep it (based on another review) for the next go around. Note, I did double the recipe since I had 4lbs of shanks (I accept a big family to feed) and information technology turned out well. This is a keeper! Thanks!
12/05/2019
Instead of cooking the shanks in the oven for the 5 hours I cooked them in a dull cooker for about 6 hours or less with excellent results and would most certainly brand them again. I had never fabricated them before and could hardly expect to become out and buy them once more. They were a delightful change in my repertoire. Thanks and so much for the lovely, yummy recipe. So enjoyable.
12/xv/2019
I used a mount goat shank that I harvested here in Washington recently. I baked at 280 degrees for 6 hours. I added rosemary, mushrooms, carrots and braised the meat with Montreal steak seasoning. I also made garlic whipped potatoes and served the mount goat shank, goop, and veggies on the top. Also did a side of sourdough toasted with garlic butter. What an astonishing meal. I've ate wild game my whole life just this is the crush dish I've e'er made with wild game. The meat savage off the bone as soon as I started serving everyone. Even pops said it was the best wild game dish he'south ever had. I highly recommend. Enjoy!
04/02/2017
Meat was very tender and that was slap-up. Adjacent time I'm going to add some garlic and tomatoes for extra flavor.
x/08/2018
There is no way v hours at 300 degrees is correct. We followed the instructions and our Lodge enameled bandage atomic number 26 Dutch oven produced completely stale out beef shanks, no goop and incinerated vegetables.
07/18/2018
This was actually expert. I had ii pounds of beef shank and cooked it for 3 hours and information technology was falling off the bone. I used Montreal Steak seasoning, red wine and only one loving cup of beefiness goop. I realize, now, that I must outset early on in the 24-hour interval, merely look forward to making it over again. Adjacent time I'll try putting infant carrots & potatoes in for the last hour.
02/26/2018
Followed recipe exactly. Delicious. Enough said.
02/20/2021
Beloved this. Served over mashed potatoes
10/24/2021
Succulent taste. Easy to make.
12/xiii/2020
5 hours is Fashion too long. I had my oven at 265F convection broil and I could cut the shanks with a spoon after 3 hours. Added a bit of minced garlic to the liquid at the commencement, used dry sherry and vegetable broth as I didn't have beef stock. Didn't demand whatsoever water as it was already deep enough. After 3 hours, removed the shanks to a dish with a large spatula equally they were falling autonomously, removed the onions and celery then I could skim the fatty off the sauce. I put the sauce and onions/celery in a measuring jug and pureed with a hand blender. I had about one.5 cups. Adjusted seasoning. Sautéed some mushrooms and peppers, added in baby spinach to wilt, and then all the sauce. Cooked 1 parcel gnocchi, then added to the sauce & mushrooms/veg. Was fantastic served with the shanks.
12/12/2020
I added dry ruby wine I already had and doubled the recipe since I had virtually half-dozen pounds of shanks. They turned out perfectly autumn apart delicious!
Source: https://www.allrecipes.com/recipe/235528/braised-beef-shank-with-wine-and-tarragon/
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