Beef Shanks with Vietnamese Spiced Glaze

I found this recipe on the Gutsy By Nature website. It is easy to make and has a great restaurant quality taste. It serves 4-6 people.

Total Time: 14 hours

These beef shanks with Vietnamese inspired spices are a great way to prepare a budget-friendly cut of grass-fed meat.

INGREDIENTS

• 1 teaspoon Chinese five-spice powder
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3-4 pounds of B Healthy Meats beef shanks
• 2 tablespoons olive oil
• 2 medium onions, diced
• 3 garlic cloves, minced or crushed
• 1 tablespoon ginger, minced
• 3 cups beef bone broth (preferably homemade, recipe below)
• 2 tablespoons fish sauce
• 1/4 cup rice vinegar
• 1 tablespoon Soy Sauce
• 2 medjool dates, finely chopped
• 1 whole star anise

INSTRUCTIONS

1. Mix five-spice powder, paprika, salt, and black pepper. Rub all over surface of beef shanks, cover and refrigerate for 8-24 hours.
2. Add Olive oil to a dutch oven or cast-iron skillet over medium heat then sear the shanks on all sides (about 3 minutes per side). Remove to a plate and set aside. Do not clean the pan.
3. Add the onions to the pan and cook until soft, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
4. Add the bone broth, fish sauce, rice vinegar, soy sauce, dates, and star anise. Bring to a boil.
5. Return the beef shanks to the pan, reduce heat to low and cover.
6. Allow to braise at a low simmer for 2-3 hours or until very tender and almost falling apart, checking every 30 minutes or so to make sure the pan has not boiled dry (add more broth or water if it has) and to turn the shanks over.
7. Remove shanks from pan and set aside. Turn heat up to high and boil the sauce until very thick and reduced to a glaze.
8. Meanwhile, remove meat from the bones. You may also wish to remove the connective tissue if it is not appealing to you or your dinner guests.
9. Return the meat to the pan and turn to coat with glaze.
10. Serve with rice or cauliflower rice.

INGREDIENTS

• 2 lbs. B Healthy meats beef cutlets
• 1 package bacon
• Marjoram
• Salt
• Black pepper
• Garlic powder
• 2 tbsp. extra virgin olive oil
• 1 large onion, sliced
• Stone ground dijon mustard
• 2 cups beef bone broth (preferably homemade, recipe below)
• 1 cup flower

INSTRUCTIONS

1. Pound, using a meat mallet or the side of a heavy cleaver until thin. 
2. Season beef with salt, pepper and garlic powder. 
3. Spread one side with mustard. 
4. Place a slice of bacon, cut into two, on one end of the cutlet on top of the mustard. 
5. Place slices of onion on top of bacon. 
6. Sprinkle with marjoram. 
7. Roll up and secure with cooking twine. 
8. Lightly roll in flour.
9. Add oil to pan and heat to medium high heat.
10. Sauté in hot oil until browned on all sides. 
11. Transfer to casserole dish or Dutch oven.
12. Add remaining flour to the pan drippings and cook for a few seconds 
13. Slowly add beef broth and simmer until thickened.
14. Pour over meat. 
15. Cover and simmer for 1 1/2 hours or until tender.
16. Check every 30 minutes and add water if needed.

• 1 1/2 lbs. B Healthy meats beef cutlets
• 1/4 cup corn starch
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1/2 cup green onions cut into 1 inch pieces
• 1/2 cup matchstick carrots
• 8 oz fresh mushrooms

1. Slice cutlets into 1 inch strips across the grain
2. Place in a bowl and coat evenly with corn starch
3. Add to slow cooker
4. Add sesame oil, garlic, ginger, soy sauce, brown sugar and water and stir to coat meat
5. Cook on high for 2-3 hours or low for 4-5 hours
6. The last 30 minutes add green onions, carrots and mushrooms
7. Serve over steamed rice

I serve it with grilled zucchini and roasted rosemary red potatoes. 

Makes 6 to 8 servings.

• 2 lbs. B Healthy Meats ground beef
• 2 pkg. brown gravy mix
• 1 1/2 c. hot water
• 1/2 c. minced onion
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder

1. In a mixing bowl, combine ground beef, 1 package brown gravy mix, 1/2 cup water, onion, onion powder and garlic powder. 
2. Shape into 6 or 8 patties and place in pan at least 1 inch deep. (I use a Texas shape press)
3. Broil in oven until brown about 10 minutes on each side
4. Combine remaining package of gravy mix with 2 cups of hot water (instead of 1 cup recommended on package). 
5. Pour gravy over patties. No need to drain our lean meat! 
6. Place in oven again and turn heat to 450 degrees.
7. When gravy begins to boil, leave in oven until it thickens a little, about 10 minutes, depending on pan size. 
8. Remove from oven and let cool.

• 2-4 lbs. B Healthy Meats Osso Bucco (beef shanks) and/or stew meat
• 2 tbs. olive oil
• 1 medium onion
• 2 cloves diced garlic
• 1/3 cup chopped bell pepper
• 2 cans Rotel diced tomatoes with green chilies (For mild just use one 15oz can diced tomatoes)
• 1½ cups homemade beef broth 
• 1 package Taco seasoning
• 1 package Dry ranch dressing mix 
• 1 can corn 
• 1 can black beans
• 1 can pinto beans
• 1 can pinto beans 
• Corn tortillas
• Avocado
• Shredded cheese

1. In dutch oven or large pot sear osso bucco and/or stew meat in 
2. Add onions, garlic, and bell pepper and cook until soft
3. Add taco seasoning
4. Add ranch dressing mix
5. Add beef broth
6. Without draining, add corn, black beans, pinto beans 
7. Bring to boil and simmer about 20 minutes
8. Serve with corn tortillas
9. Top with slices of avocado, and shredded cheese

It makes great leftovers and travels easily to pot luck dinners!

• 2lbs. B Healthy Meats ground beef
• 2 Tbsp olive oil
• 2 packages taco seasoning
• 15-20 Corn Tortillas
• Two cans Cream of Mushroom soup
• Two cans Rotel Original Diced Tomatoes and Green Chilis
• 8 cups shredded Mexican Blend or Colby Jack cheese

1. Preheat oven to 350 degrees.
2. Add the olive oil to large pan and heat to medium well.
3. Brown 2lbs. B Healthy Meats ground beef.
4. Add both packages of taco seasoning directly in the meat. No need to add water.
5. Spray 9x13 casserole dish with nonstick cooking spray.
6. Tear about 8-10 tortillas into quarters and completely line the bottom of the dish overlapping the pieces of tortillas.
7. Spread half of the ground beef over tortillas.
8. Mix one can of Cream of Mushroom soup and one can of Rotel tomatoes and spread evenly over meat.
9. Spread 4 cups of cheese evenly over the mixture.
10. Tear another 8-10 tortillas and layer over cheese.
11. Add remaining ground beef.
12. Mix remaining cans of Cream of Mushroom soup and Rotel tomatoes.
13. Spread remaining cheese over the top.
14. Place in preheated oven and cook for about 30 minutes or until cheese bubbles.

INGREDIENTS

• 3 lb B Healthy Meats Stew Meat
• 1 lg white onion
• 1 md jalapeno pepper
• 2 lg tomatos
• 1 lg green bell pepper
• 3 clove garlic
• 3 tsp ground cumin
• 1 tsp black pepper
• 1 Tbsp kosher salt
• 1 Tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• 1 pinch mexican oregano
• 1 Tbsp corn masa
• 1/2 c water

INSTRUCTIONS

1. Season the beef evenly with the salt
2. Thinly slice the 3 cloves of garlic
3. De-seed and slice jalapeño and onion very thin
4. Quarter both tomatoes and de-seed and finely chop the bell pepper
5. In a large pot add the olive oil and turn to medium adding the stew meat, tomatoes, onion and peppers.
6. Add the remaining spices over the top and using a large spoon stir the ingredients together, cover with lid and turn to low cooking for 3 1/2 - 4 hours
7. During the last 20 minutes of cooking stir the tablespoon of corn masa into the 1/2 cup of water and add to the Carne Guisada to thicken the gravy.

INGREDIENTS

• 3 -5 lb. bag B Healthy Meats Broth Bones
• 1 lg white onion quartered
• 3-4 large carrots roughly chopped
• 2-3 stalks of celery roughly chopped
• 3-4 Tbsp minced garlic

      (I don't add salt to avoid having too much salt in my recipes when used.)

INSTRUCTIONS

• Preheat oven go 450 degrees.
• Spread bones out on cooking sheet. 
• Roast for 30 minutes turning over half way through.
• Place roasted bones in large pot along with onion, carrots, celery and garlic.
• Fill the pot with water with about one inch over all ingredients.
•  Simmer on low for 6-8 hours.
• Let cool.
• Strain into another pot. 
• Place in 4-6 mason jars and store in refrigerator. 
• If you choose to freeze only fill jars 3/4 full.
• Separate all bones and pieces of bones from vegetables.
• You can eat the leftover cooked vegetables or feed to you dogs, chickens, put it in your garden...