Recipe of Gordon Ramsay Braised Beef Shank, Daikon & Carrot

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, braised beef shank, daikon & carrot. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Braised Beef Shank, Daikon & Carrot is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Braised Beef Shank, Daikon & Carrot is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have braised beef shank, daikon & carrot using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Braised Beef Shank, Daikon & Carrot:

1. Take 1 kg Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone
2. Get 1/2 Daikon *about 300g
3. Prepare 2 Carrots *about 300g
4. Get 1 thumb-size Ginger *sliced
5. Take 2 cloves Garlic *crushed
6. Take 3 cups Water
7. Make ready 1 cup Sake (Rice Wine)
8. Make ready 2-3 tablespoons Sugar
9. Make ready 4-5 tablespoons Soy Sauce
10. Prepare Dry Chilli *optional
11. Make ready Fresh Chilli *optional

Instructions to make Braised Beef Shank, Daikon & Carrot:

1. Place Beef Shank Cuts in a pot, add Water, Sake (Rice wine), Ginger and Garlic, and bring to the boil. Skim off the scum and simmer over low heat for 1 to 1 & 1/2 hours. You may wish to cook in a pressure cooker following the pressure cooker’s instruction.
2. Daikon and Carrot need to be cut into thick and chunky pieces.
3. When Beef Shank are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut the meat into chunky pieces and return to the pot.
4. Add vegetables, Sugar, Soy Sauce and Dry Red Chilli (*optional), and bring back to the boil. Lower the heat, cover with baking paper or a drop-lid, and simmer for 30 to 40 minutes or until vegetables are tender.
5. Cook over high heat until the liquid thickens or required flavour is achieved. Sprinkle with some sliced fresh Chilli, only if you like more heat, and serve.

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