Showing posts with label Gnocchi. Show all posts
Braised Beef Shanks with Mushrooms
in Beef, Beef shanks, Carrots, Entree, Garlic, Gnocchi, Mushrooms, Sauces/Marinades, Tomatoes, Wine on Friday, November 4, 2011
It’s a shame that the simpler cuts of meat are often the ones that are neglected by the food TV shows, restaurants and then by home cooks also, who pass over the not so fancy cuts of meat in their market. Cuts such as beef shanks are not only economical (mine were 89 cents per pound); they render inviting delectable flavors when cooked properly.
Braising is a great way to cook tougher cuts of meat. Braising is done by browning the meat on both sides in a hot skillet. This helps to seal the moisture inside the meat. Then the meat is placed in Dutch oven or pot with a lid and cooked with some liquid on low heat for a long time. The result is a juicy, tender dish with savory rich flavors.
There are no shortcuts here with cooking time. Just like the turtle, the long slow cooking wins the race. It’s the lengthy cooking time in the pot that allows the meat and vegetables to coalesce into robust flavors. Bill and I devoured his dinner with gusto. The meat was so tender it fell off the bone with each bite. It is a succulent hearty dish for yet another chilly windy evening!
Braised Beef Shanks with Mushrooms
Ingredients:
1 tablespoon olive oil
2 bone-in beef shanks (about 2 pounds)
Salt and pepper, to taste
1 large onion, chopped
3 carrots, coarsely chopped
3 garlic cloves, minced
½ cup dry red wine or beef broth
1 (14-ounce) can undrained diced tomatoes with basil, garlic and oregano
1 cup beef broth
12 ounces button mushrooms, quartered
Gnocchi, small new potatoes or rice
Method:
Preheat oven to 275 degrees.
Season beef shanks with salt and pepper.
In a Dutch oven, heat olive oil over medium-high heat.
Add beef shanks and brown on both sides.
Remove beef from Dutch oven.
Add onions, carrots and garlic to Dutch oven.
Cook and stir for a couple of minutes.
Add wine and deglaze pan by scraping up any browned bits from the bottom.
Add undrained tomatoes, beef broth and beef shanks to pan.
Bring to boiling.
Cover and bake 5 hours or until beef is tender.
Add mushrooms the last 20 minutes of cooking time.
Meanwhile, cook gnocchi and strain well.
Remove beef shanks to a serving platter.
Strain vegetables from cooking liquid and spoon over meat.
Skim fat from cooking liquid and drizzle over beef shanks, vegetables and gnocchi.
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Gnocchi with Shrimp and Asparagus in Pesto Sauce
in Asparagus, Entree, Fish/Seafood, Garlic, Gnocchi, Parmesan, Pasta, Pine nuts, Sauces/Marinades, Shrimp, Vegetables on Saturday, September 24, 2011
OK, would somebody please help me…
I’ve seen many of you writing about gnocchi and a lot of you have even made it from scratch. It’s new to me. It took me 10 minutes, at least, to find a package of the potato dumplings in the grocery store the other day and they only had two of them.
If I had known how to pronounce the word, I would’ve asked the clerks what aisle to go to find it. Usually it never bothers me to ask anything but I didn’t want to stumble around with the word that day. So, I wandered from the boxed potato aisle to the frozen foods at the other end of the store, back to the cold food section, over to the pasta aisle and finally to the ethnic area and imagine that! There it was in the Italian food section. So, please tell me ~ is it gnocchi with a “hard” G as in good or is it gnocchi with a “silent” G as in gnat?
However it’s pronounced, we think it’s great and I’m sorry it took us so long to meet. Gnocchi is a great hearty alternative to pasta and a perfect addition in this recipe! I loved the texture and size of it and how quickly it cooked. The taste of the shrimp, fresh asparagus, and homemade pesto sauce with the gnocchi was absolutely delicious!!!
Would you just please tell me how to pronounce it…
Gnocchi with Shrimp and Asparagus in Pesto Sauce
Ingredients:
1 (16-ounce) package vacuum-packed gnocchi
4 cups asparagus (about 1 pound), sliced into 1” pieces
1 pound peeled and deveined shrimp
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons shredded Parmesan cheese
2 teaspoons lemon juice
2 teaspoons garlic, minced
3 teaspoons extra-virgin olive oil
Method:
Bring 2 quarts water to a boil in a large pan.
Add gnocchi and cook 4 minutes or until done. Gnocchi will rise to the top.
Remove gnocchi with a slotted spoon and keep warm in a large bowl.
Bring water back to a boil.
Add shrimp and cook until done, drain well.
Meanwhile, in another pan, add asparagus and cook until tender, drain well.
Add shrimp and asparagus to gnocchi bowl.
Combine 1 tablespoon water, basil and next 4 ingredients (through garlic) in a food processor.
Process until smooth, scraping sides.
Drizzle oil through food chute with food processor on; process until well blended.
Add basil mixture to shrimp mixture.
Toss to coat.
Serve immediately
4 servings
It’s delicious!!!
Pam's note: For a better procedure, see StephenC's second comment, #17.
Be sure to enter the $65 CSN giveaway I posted on Sept. 15th!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and the 4 cookbooks she's giving away!
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