Braised Beef Shank | Fall-apart Tender & Full of Flavor

Hello, in this video I am making beef shank. I took the shanks out while they were frozen and soaked them well with cold water. I left them in the water like this for about 6 hours. The meat has completely thawed so now let's pour out the water and start preparing the shanks. Since we are going to sear the beef shanks, let's prepare them so that they will fit into the pan more easily. Let's make the larger shanks a little smaller. Our purpose here is not to cook the meat but first to nicely brown the outer surfaces. Now let's put a large pan on the stove and add some vegetable oil to it. Let's wait for the oil to heat up a little. It is important that the pan gets properly hot because when we add the meat we want it to brown nicely. Let's add the shank pieces to the pan in big chunks. Now we are going to nicely brown both the bottom and the top. This is called the searing process. Let's see how it turns out. After browning one side of the meat for about 3-5 minutes we turn them over one by one with tongs. Let's nicely brown the other sides in the same way. Here we want the outside of the meat to get a nice color. We are not trying to cook the inside yet, we are only browning the outer surface over high heat. Since we are going to cook it for a long time later, getting the outside nicely browned at this stage is important both for appearance and for flavor. We are nicely browning the shanks, that's what you call it. Let every side get a nice color. And then we will move on to the next cooking stage. Now I am adding cumin, salt, and a little sugar. It would be better to add the black pepper and thyme at the very end. Because this dish will cook for a long time, we don't want the flavor of the spices to become too dominant and spoil the taste of the dish. We can also add the red pepper flakes and garlic. I am adding a little soy sauce and pouring in the boiling water. Now you can close the lid and cook it like this over low heat for about 4-5 hours. If you want to cook it in a shorter time, as I did, we can transfer it to a pressure cooker and reduce the cooking time to about 1.5 hours. Let's add a little demi-glace sauce. I am adding this to the meat broth. And then let's transfer everything to the pressure cooker. By the way, let's definitely not leave this delicious layer stuck to the bottom of the pan. Let's scrape it nicely with a spatula and add a little water. I am loosening the browned pieces at the bottom with the water and adding them into the dish. Those browned pieces left at the bottom will actually give the dish a wonderful flavor. Let's set the pressure cooker to a slightly medium-low heat and cook it for about 1.5 hours. While our meat is cooking, let's prepare our vegetables as well. I am going to use onions, carrots, and potatoes. I will leave the onions and potatoes whole. If you can find small-sized onions and potatoes, they will be very nice for this dish. There is no need to chop them. Let's slice the carrots diagonally into slightly large pieces. That's it, our vegetables are ready too. The shanks are cooked. Now I am transferring the meat back into the large pan. I am leaving the liquid in which the meat cooked in the pot. I am planning to cook the vegetables in this meat broth for about half an hour. Let's also moisten the meat with a little of its own juices so that it doesn't dry out while waiting. This way, it will both stay warm and remain more tender and juicy. While our vegetables are cooking, I am also slicing the watermelon that I will serve alongside the dish. Alongside such a heavy meat dish that has been cooked for a long time, especially in hot weather, a juicy and refreshing watermelon like this will be nice. If you want, you can eat it alongside the meal, or you can have it afterward as something refreshing. I will also share with you the recipe for how to make a delicious watermelon rind jam. By the way, don't forget to like the video and write your thoughts and comments. If you like the recipes I make, you can also support the channel by sharing the videos with your friends and loved ones. Here, I don't just prepare short and superficial recipes. I prepare detailed and educational recipes where I show all the stages, so make sure to check out the other recipes I have previously published on the channel as well. Maybe you will come across a recipe you have never tried before. Your support is really important for the channel to grow, and for me to be able to continue preparing new recipes with this much effort. Watching the video all the way to the end, liking it, leaving a comment, and checking out the other videos on the channel also gives me great support. I would like to thank all of you very much in advance. Our vegetables are cooked too. Now I'm adding the thyme and black pepper. The reason I'm adding these at the very end is that we don't want them to lose their flavor by cooking them for a long time. Now I'm also pouring the vegetables and their broth into the pot. In this way, I will put the pot in the oven and bake it at a high temperature for about 40 minutes. Let it cook a little more in the oven, let the meat and vegetables come together nicely, and let the tops also get a beautiful color. Our meat is now thoroughly cooked. Now let me plate our dish and show it to you. Look, this is what our beef shanks have become. The meat has become very tender and the vegetables are also perfectly cooked. Now we can finally enjoy our meal. Friends, you should definitely try this dish one day. Especially dipping bread into this broth and eating it, you know, that's where the real flavor is. You can also make a nice salad on the side. A salad with tomatoes, cucumbers, plenty of lemon, and a little bit of juice will go very well with this dish. This was my beef shank recipe. I hope you liked it as well. I wish you all a very enjoyable meal in advance. I'm your host, Buna Bir Sonar. Thank you for watching YouTube. Goodbye, American English.