refried beef shank

2019-10-13

This is day 2 of that wonderful beef shank soup that I made yesterday.

This is what you need for # servings:

Pic1: refried beef shank

Pic2: cut small
Pic3: stir-fry in a very hot pan
Pic4: add liquid

Pic5: simmer
Pic6: all done
Pic7: served with potato salad, green salad and pico de gallo

Remove leftover beef shank from the refrigerated stock.
Cut beef shank into small bite-sized pieces.
Stir-fry in a very hot pan until the meat gets dark brown.
Add 1 cup of the leftover beef stock. (Pic4)
Bring to a boil. Season to taste.
Optional: add more beef stock to make more sauce. (Pic5)
Simmer a few minutes until all warmed through. (Pic6)
Since the meat was already cooked, this shouldn't take very long.
Serve and enjoy. (Pic1, Pic7)

B. beef shank gravy

2019-10-13

This is a gravy sauce made by thickening the broth from the above recipe.

Pic6: as above
Pic8: add oil dough.
Pic9: simmer & serve

Transfer the desired amount of liquid and some meat to a small saucepan.
Bring to a low boil.
Stir in oil dough 1/2 tsp. at a time, until the sauce gets the desired thickness.
Simmer 5-10 more minutes while stirring regularly to prevent burning.
Serve and enjoy. (Pic1)