|Short Cuts to Great Cuisine: Recipes, Tips & Strategies|
|by Carol Foster|
Gathers quick recipes for appetizers, soups, salads, fish, poultry, meat, pas vegetables, sauces, dressings, and desserts.
Tip: Try cut shank for more results.
1 - 7 of 7 for cross cut shank
In an 8-quart ... oil cook beef shank cross cuts until well browned ... tender, stirring occasionally. Skim fat. Yield: 16 cups or 10 main dish servings.
In a Dutch ... skillet brown beef shanks and sausage; drain ... Discard bones; return meat to pan. Add kale and potatoes. Simmer, covered 25-30 minutes.
Brown meat in cooking fat in Dutch oven. Pour off drippings. Break up tomatoes and drain, reserve tomato pieces. Add water, tomato liquid, onion, ...
In very large ... heat, heat beef shanks 2 tablespoons salt ... teaspoons salt. Cook 30 minutes or until vegetables are tender. Makes 26 cups or 14 servings.
In a heavy, deep skillet melt 1 tablespoon butter. Add veal and brown. Transfer to a platter. Reduce heat and add 1 tablespoon butter, onion, carrot, ...
In a large ... heat, heat beef shanks, 2 tablespoons ... Stir in frozen vegetables and 2 tablespoons salt; cook 30 minutes or until vegetables are tender.
In 10 quart ... oil. Cook beef shanks until browned on ... hour, stirring often. Cut cooked meat into ... minutes. Freeze half leaving 1 inch of space at top.
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