Boiled Short Ribs And Beef Shank
Nutrition
Calories: 1534 kcalCarbohydrates: 14 gProtein: 90 gFat: 128 gSaturated Fat: 59 gCholesterol: 353 mgSodium: 347 mgFiber: 5 gSugar: 7 gVitamin A: 191.15 IUCalcium: 116 mgIron: 12 mg
Ingredients
- 1/2 tsp vegetable oil
- 1 lb beef shank with bone
- 2 whole medium yellow onion peeled
- 2 ¾ lb beef short rib 6 ribs
- 12 oz veal knuckle trimmed of most fat split in half (have your butcher do this)
- 9 cups water
- 3 whole carrots trimmed, peeled and cut into 2" lengths
- 1 bay leaf
Instructions
- Place rack in center of oven. Heat oven to 500°F.
- Using your hands, rub the oil into both sides of the beef shank. Put shank into an 18 x 12 x 2-inch roasting pan. Put the onions in the center of the pan. Arrange the short ribs and the veal knuckle, bone sides down, in the same pan so that none of the pieces of meat touch. Do not let the meat touch the sides of the pan.
- Roast for 40 minutes. Remove the veal knuckle from the pan and put in the bottom of an 8-quart stockpot. Next put the boniest pieces of the ribs into the stockpot. Add remaining ribs. Put beef shank on top.
- Turn onions over in the fat that has collected in the roasting pan. Return to oven and roast 5 more minutes. Add onions to stockpot.
- Put roasting pan on top of stove over medium-high heat. Add 1 cup of the water and bring contents to a boil, scraping the bottom vigorously with a wooden spoon. Cook for 5 minutes. Add to stockpot. Add remaining water.
- Bring to a boil, uncovered, over medium heat. This will take about 15 minutes. Just as the bubbles begin to break the surface, skim the fat off the top of the liquid. Reduce heat to a simmer. Skim periodically.
- Cook 2-1/2 hours, adding water as needed to keep liquid barely covering the food. Take all the meat out of the broth and reserve. At this stage the meat should be very tender. Leave the veal knuckle, bones, and onions. Cook 30 minutes more. Remove veal knuckle. Add carrots and bay leaf. Cook another 30 minutes. After cooking, carrots will be soft but not mushy. Remove carrots and reserve with meat. Skim again.
- At this stage, a meal for 4 people is ready. Discard the bay leaf. Ladle 4 cups of the broth from the stockpot through a sieve. Pour broth over reserved meat and carrots. Meat will easily pull apart into 4 servings. Serve with boiled potatoes or noodles.