149 shank bone Recipes

bone-in shank ham, water , or as needed, honey, brown sugar, liquid smoke flavoring, worcestershire sauce

shank ham bone, water, dried black-eyed peas (soaked overnight), onion, chopped (medium.), stalks celery, diced, chicken stock, bay leaf, salt and pepper

dried split peas, water, smoked ham shank or 1 lb ham hocks or 1 ham bone, onion, finely chopped (about 1/2 cup), chopped celery, parsley, pepper, carrots, thinly sliced

beef chuck or 1 1/2 lbs beef shank or 1 1/2 lbs beef flank steak, meaty ham bone (about 1 lb), beef bones with marrow (about 1 lb), water, onion, carrot, peeled, parsnips, peeled, stalk celery & leaves, dill sprigs, parsley sprigs, bay leaves, black peppercorns, salt , to taste, beets (about 1 1/4 lb), boiling potatoes, peeled and cut into large pieces, fresh ripe plum tomato, peeled and chopped (or 1 can (16 oz), salt , to taste

bone-in beef shank, water, frozen cut okra, stewed tomatoes, undrained, onions, chopped, salt, pepper, bay leaf, hot cooked rice

bone in ham shank, light raspberry walnut salad dressing, splenda brown sugar blend

bone-in fully cooked smoked ham (butt or shank half), glaze

bone-in, smoked, fully-cooked ham , butt or shank portion, fresh lemon juice (3 to 4 lemons), fresh lime juice (about 4 limes), hot pepper jelly, worcestershire sauce, jalapeno, halved, seeded and sliced

bone-in, smoked, fully-cooked ham , butt or shank portion, unsalted butter, shallot, minced, brandy, honey, mixed colored peppercorns, cracked

bone-in, smoked, fully-cooked ham , butt or shank portion, light brown sugar, sweet smoked paprika (pimenton), garlic powder, dried oregano, extra-virgin olive oil, dijon mustard

baby lima beans , sorted and rinsed, dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), chuck roast (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don tsp use that fatty cholent plate and do put some bones in), onion, chopped, pot barley, washed, dry lentils , sorted and rinsed, paprika, salt, ground black pepper, ground ginger, potatoes , scrubbed

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional

beef shank (4 lb with bone in ) tied with kitchen twine, whole veal shank (2 1/2 to 3 lb) tied with kitchen twine, lamb shank (1 1/2 lb) secured with kitchen twine, bouquet garni (a cheesecloth sachet containing 1 young tender branch of celery with leaves, 3 sprigs fresh thyme, 4 sprigs parsley, 10 black peppercorns, and 1 whole clove), salt, carrots, peeled, halved , cut into quarters lengthwise, leeks , greens discarded, washed and tied together in 2 bundles (4 each), onions, tomatoes , juice strained, yukon gold or any all-purpose potatoes, peeled and cut into 2-inch cubes (6 cups), nicoise or gaeta olives, capers, sea salt, hot mustard and/or a small bowl of grated horseradish, cornichons

dried garbanzo beans, vegetable oil, lamb shanks or 2 lamb necks, with a good bone in, chopped white onion, boiling water, fresh lemon juice, ripe tomatoes, cooking salt (or to taste), fresh ground black pepper , rounded. i use a tsp not a measuring spoon. do this to taste for flavor and heat, carrots, cut into chunks, turnips, in chunks, couscous, zucchini, in chunks, green sweet peppers

basmati rice (7 oz), onion, chopped, olive oil, boneless lamb shank (from 2 1/4 lb bone-in shanks), cut into 1 1/2- to 2-inch pieces, water, divided, carrots , cut into 1/8-inch-thick matchsticks, raisins (6 oz), accompaniments: chicken kebabs and cilantro garlic yogurt sauce

vegetable oil, meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank), chopped onions, chopped carrots, chopped celery, cold water, zinfandel or other hearty red wine, fresh thyme sprigs, fresh parsley sprigs, whole black peppercorns

lean bone-in pork shoulder (fresh, not smoked ) or 2 1/2 lbs pork shank, cut into 3 inch chunks (fresh, not smoked), foot, split (about 1 lb), cold chicken stock (enough to barely cover the meat and bones), cold water, enough to cover the meat and bones by about 1 inch, plus a little to deglaze the pan and stockpot, yellow onion, halved (12 oz), stalks celery, leaves trimmed off (2 oz), bay leaf, whole black peppercorns

ham bone (smoked ham with some meat, gristle & skin if possible, like the smoked ham s bone & the shank end), olive oil, water , to cover ham bone, onion, large yellow, chopped, stalks celery, chopped, frozen black-eyed peas (peas & snaps if you can get them), bell peppers, diced, cayenne bell peppers, coarsely chopped (your choice on hot peppers), salt , to taste, white pepper , to taste