How to Season Shank Steaks

You may not see them crowding out sirloins and rib-eyes at barbecues, but it's time someone put shank steaks front and center. Shank steaks come from the front leg of a cow and usually include a bone. Situated on a small plate, one of these steaks makes an artful presentation. It will taste every bit as good as it looks if it is seasoned right before and while it braises in your oven.

Things You'll Need

  • Shank steaks (washed and dry)
  • Salt and pepper
  • Flour
  • Thyme and garlic powder (optional)
  • Skillet
  • Vegetable or coconut oil
  • Chopped celery
  • Chopped onion
  • Minced garlic
  • Carrots (optional)
  • Bay leaf
  • Beef broth
  • Roasting pan
  • Aluminum foil

Instructions

  1. Sprinkle the shank steaks with salt and pepper. Dredge them in flour and set them on a plate or a sheet of waxed paper. Season the flour with some thyme and garlic powder, if you like.

  2. Brown the beef shanks in a skillet over medium-high heat for added flavor. Use a vegetable oil or, for an exotic flavor, brown them in some coconut oil. When the steaks are browned to your liking, remove the shanks and put them on a plate. Turn your oven to 350 degrees Fahrenheit.

  3. Brown some celery and onion in the skillet, adding some minced garlic about 30 seconds before finished to prevent the garlic from burning and turning bitter. Sprinkle in some carrots, if you like them. Then add a bay leaf and some beef broth and bring the mixture to a full boil.

  4. Transfer the shank steaks to a roasting pan. Carefully pour the seasoning brew over the shank steaks and cover with aluminum foil. Cook until they are fall-off-the-bone tender, or about three hours.

  5. Test the steak with a meat thermometer. It should reach a minimum of 145 degrees. Let the steak rest for a few minutes before serving.

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