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Paprika Beef Shanks

Western.Chefs's picture
These Paprika Beef Shanks taste incredible ! Try this spicy beef for lemon and pepper seasonings for your next meal. Your suggestions for these Paprika Beef Shanks are welcome
  Salad oil 2 Tablespoon
  Beef shank cross cuts 8 (Each 3/4 Inch Thick)
  Onions 6 Medium, thinly sliced
  Paprika 2 Tablespoon
  Water 3 Cup (48 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Canned tomato paste 6 Ounce (1 Can)
  Bay leaf 1
  Lemon peel 1 Tablespoon, grated
  Caraway seeds 1⁄4 Teaspoon

1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook beef shank cross cuts, a few pieces at a time, until well browned on all sides, removing shanks to bowl as they brown; set aside.
2. Into drippings in Dutch oven, stir onions and paprika; cook over medium heat, stirring occasionally, until onions are tender, about 10 minutes. Stir in water, salt, pepper, tomato paste, and bay leaf. Return meat to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork-tender, stirring mixture occasionally.
3. Skim fat from liquid in Dutch oven; discard bay leaf. Sprinkle mixture with lemon peel and caraway seeds.

Recipe Summary

Difficulty Level: 
Side Dish

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