Top 5 Recipes

1	Beef Spaghetti Pie Ole (Avg.Rating: 5)

2	Sloppy Joes (Avg.Rating: 5)

3	Beef Tri-Tip Roast with Rosemary-Garlic Vegetables (Avg.Rating: 5)

4	90's-Style Swiss Steak (Avg.Rating: 5)

5	Sweet Hawaiian Mini Burgers (Avg.Rating: 5)

See Complete List

Most Viewed Recipes

1	Garlic-Herb Crusted Beef Roast (88170 views)

2	Sloppy Joe Bake (66245 views)

3	Pacific Rim Grilled Steak & Noodle Salad (55938 views)

4	Mediterranean Braised Beef (55919 views)

5	Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce (48549 views)

full page (no photo)

full page w/ photo

Rate this Recipe

Average User Rating: 5.0

Your Rating:

Add to My Recipe Box Review this Recipe Add to Shopping List

Thai Braised Beef Shanks and Fresh Pickled Vegetable Salad

Recipe

Nutritional Info

Reviews (1)

Thai Braised Beef Shanks and Fresh Pickled Vegetable Salad

Total recipe time: 2-3/4 to 3-3/4 hours Makes 4 servings

Ingredients

2 to 2-1/2 pounds beef shank cross cuts, cut 1-1/2 inches thick
2 teaspoons olive oil
4 cups reduced-sodium beef broth
1/2 cup fish sauce (nam pla)
1/4 cup granulated sugar
3 stalks lemon grass, white part only, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup reduced-sodium soy sauce
1 teaspoon minced garlic
1/2 cup fried shallots (optional)

Vegetable Salad:

1 cup granulated sugar
1 cup rice wine vinegar
2 tablespoons fish sauce (nam pla)
5 thin slices fresh ginger
2 pieces (2 inches each) lemon grass, thinly sliced lengthwise
8 sprigs fresh cilantro
1 cup thinly sliced fresh carrots (2 x 1/8 x 1/8-inch)
1 cup chopped green or yellow bell peppers
1 cup grape tomatoes, cut in half
8 cups mixed baby greens

Instructions

Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings. Remove beef from pan. Combine beef broth, 1/2 cup fish sauce, 1/4 cup sugar, lemon grass stalks, chopped cilantro, soy sauce and garlic in stockpot; bring to a boil. Return beef to stockpot. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
Meanwhile, combine 1 cup sugar, vinegar, ginger, lemon grass pieces and cilantro sprigs in medium saucepan. Bring to a boil over medium heat. Remove from heat; strain liquid and cool. Combine carrots, peppers and vinegar mixture in large bowl. Cover and refrigerate for 1 hour or until ready to serve.
Remove cross cuts. When cool enough to handle, cut beef from bones. Combine vegetable mixture, tomatoes and beef in large bowl; strain excess liquid. Serve beef mixture over greens. Garnish with fried shallots, if desired.

Nutritional Information Per Serving

Nutrition information per serving: 282 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 68 mg cholesterol; 791 mg sodium; 20 g carbohydrate; 4.1 g fiber; 32 g protein; 6.3 mg niacin; 0.6 mg vitamin B₆; 3.3 mcg vitamin B₁₂; 4.9 mg iron; 26.5 mcg selenium; 9.4 mg zinc; 18.7 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Cook's Notes

Reviews

	Reviewed by Anonymous on 5/08/10 Whoever came up with this one hit a homerun! Can't get enough of it!!!!