Preparation Time - 8 Hours
Preparation Method - Stove Top

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Combat stubborn stains on cups, plates, and dishes effortlessly. Soak them in a blend of baking soda and hot water overnight. The next day, gently scrub with a cloth moistened in salt. Wash and dry as usual for stain-free kitchenware, shining like new.

Beef Shank With Gribiche Sauce

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Claire M. | March 28th, 2024

Ingredients are for 4 Servings
Scale It
Qty Unit Ingredient
1 whole Beef Shank
1 part Water » as needed
1 medium Onion » chopped
1 large Carrot » chopped
2 sprigs Parsley
2 sprigs Thyme
2 whole Bay Leaves
1 stalk Celery » julienned
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Olive Oil
8 each Baby Leeks » steamed
Prep Time Process Time Overall Time
8 Hours 30 Minutes 8 hours 30 minutes

1. Make a Bouquet garni with 2 sprigs parsley, 2 sprigs thyme, 2 bay leaves and 1 small stalk of celery, julienned, tied in a cheesecloth.

2. In a large saucepot place the beef shank. Add enough water to cover it completely.

3. Bring the water to a boil over high heat. Skim off any foam that rises to the top.

4. Add the onion, carrot, bouquet garni, salt, and pepper.

5. Reduce the heat to low and simmer the beef for 6 to 8 hours, or until it is very tender.

6. Remove meat from the bone and discard the bone, it's no longer needed.

7. Return the meat to the liquid and let it cool.

8. Slice the beef shank into 8 medallions about 3/8 inch thick.

9. Brush the medallions with the olive oil. and grill them for 2 to 3 minutes on each side, or until they are nicely browned and heated through.

10. Place the Baby Leeks in a colander and steam over a pot of boiling water for about 2 minutes.

11. On each of 4 individual serving plates place 2 of the medallions and 2 of the steamed baby leeks.

12. Serve the Gribiche Sauce on the side.

Submitted by Claire M. | March 28th, 2024 See all of Claire M.'s Recipes.

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