Beef Shanks and Summer Squash
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INGREDIENTS 4 slices beef shank, each 1-inch thick
4 medium-sized crookneck or zucchini squash, cut in half lengthwise
2 cups water
1/2 medium-sized onion, sliced
1 carrot, sliced
1 bay leaf
8 to 10 black peppercorns
1 teaspoon salt
6 tablespoons butter
1 tablespoon prepared mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon dried basil leaves
1/2 to 3/4 cup dry bread crumbs
SaltIn a wide, shallow pan, combine the slices of beef shank, the water, onion, carrot, bay leaf, peppercorns and salt. Bring to a boil, cover and simmer slowly for about 1-1/2 hours, or until the beef is tender. Cool the slices in the liquid, then bone them.
Melt the butter and blend in the mustard, horseradish and basil. Dip the beef slices in the seasoned butter; coat them with the bread crumbs. Sprinkle the squash halves with salt, then coat them with seasoned butter and crumbs.
Place the beef and the squash, cut side down, on a grill rack about 6 inches above the coals. Turn them as needed. The meat will be browned and the squash tender in about 10 to 15 minutes. Pour the remaining seasoned butter over the meat and squash, and serve them.
Serves 4