In 5-1/2 quart dutch oven or wide heavy pot with lid. heat oil over medium high heat; add onions and cook, Stirring
frequently, until softened and golden. about 8 minutes. Remove pot from heat.
In large heavy skillet melt 1-1/2 T butter over medium high heat. In batches, brown shanks, 3-5 minutes per side, wiping pan
and adding more butter if necessary.
Transfer shanks to a cutting board. Cut meat off bones (reserve bones); cut meat into 1 inch pieces. Transfer meat and
bones to pot with onions; stir in paprika and season generously with salt and pepper. Add beer and 1 cut broth; bring to a
simmer and cook partially covered (lid ajar). adding remaining cup broth to pot as necessary to keep meat covered by at
least 1 inch, until meat is very tender. about 2-2 1/2 hours.
Using slotted spoon transfer meat, bones and onions to a large bowl. In a second large bowl, strain braising liquid through 8
fine mesh sieve, put onion into bowl with meat. Remove marrow from bones and stir into meat mixture, discard bones. I
usually leave the liquid on in storing in frig or freezer and serve meat with a little of the juice on it.
I usually use 2 cans beer and 2 cups of broth, depends on what it takes to
keep the meat covered during 2 hours
Ingredients
Directions
In 5-1/2 quart dutch oven or wide heavy pot with lid. heat oil over medium high heat; add onions and cook, Stirring
frequently, until softened and golden. about 8 minutes. Remove pot from heat.
In large heavy skillet melt 1-1/2 T butter over medium high heat. In batches, brown shanks, 3-5 minutes per side, wiping pan
and adding more butter if necessary.
Transfer shanks to a cutting board. Cut meat off bones (reserve bones); cut meat into 1 inch pieces. Transfer meat and
bones to pot with onions; stir in paprika and season generously with salt and pepper. Add beer and 1 cut broth; bring to a
simmer and cook partially covered (lid ajar). adding remaining cup broth to pot as necessary to keep meat covered by at
least 1 inch, until meat is very tender. about 2-2 1/2 hours.
Using slotted spoon transfer meat, bones and onions to a large bowl. In a second large bowl, strain braising liquid through 8
fine mesh sieve, put onion into bowl with meat. Remove marrow from bones and stir into meat mixture, discard bones. I
usually leave the liquid on in storing in frig or freezer and serve meat with a little of the juice on it.
I usually use 2 cans beer and 2 cups of broth, depends on what it takes to
keep the meat covered during 2 hours