Grilled Beef Shanks And Summer Squash

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 beef shanks, sliced thick
• 2 1/2 cups water
• 2 beef bouillon cubes
• 1 onion, sliced
• 1 carrot, sliced
• 1 bay leaf
• 8 -10 peppercorns
• 6 crookneck yellow squash or 6 zucchini, small to medium-size
• 2 teaspoons prepared mustard
• 2 teaspoons horseradish
• 1 teaspoon basil
• 1 -2 cup dry breadcrumbs
• salt and pepper

Recipe

• 1 step 1.
• 2 place beef shanks in a large frying pan, adding water, onion, carrot, bay leaf, whole black peppers and boullion cubes.
• 3 bring to boil, cover, and simmer slowly approximately approximately 45 until tender. cool slightly in liquid.
• 4 remove shanks, cutting off excess fat, discarding bones if desired. drain stock and place in bowl in refrigerator to bring fat to the top while doing second step.
• 5 step 2.
• 6 melt butter in same frying pan and turn off heat.
• 7 stir in mustard, horseradish, basil. and lightly add salt and pepper.
• 8 dip shanks into coating mixture, then put aside.
• 9 cut squash that had been cut in half lengthwise. dip squash in same mixtures and put aside.
• 10 place beef and vegetables cut side down on grill racks sprayed with cooking oil. place 6" inches over medium-hot coals or cook indirectly on left side of gas grill with right jets turned on to medium-high.
• 11 watch and turn as needed until meat and squash are brown and tender (do not burn squash) about 10 to 15 minutes.
• 12 lightly butter squash and place on serving plate or bowl.
• 13 place meat on another platter. if desired, remove fat from leftover stock from step 1, season if needed, and reheat. drizzle stock over meat.
• 14 serve with mashed potatoes or seasoned potato wedges done on grill, along with a nice fruit salad.