Description
Discover the ultimate comfort food with these Beef Shank Recipes! From classic braises to slow-cooked stews, learn how to transform this flavorful cut into a culinary masterpiece. Enjoy tender, fall-off-the-bone beef in a rich, savory sauce.
Ingredients
Scale
- 2–3 lbs beef shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (750ml) bottle of dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the beef shanks generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the shanks on all sides until browned. Remove the shanks from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the beef shanks to the pot. Add the beef broth, tomato paste, bay leaf, and dried thyme. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the shanks are fork-tender.
- Remove the beef shanks from the pot and set aside. If desired, strain the braising liquid and reduce it in a saucepan over medium heat to create a thicker sauce. Serve the braised beef shank over mashed potatoes, polenta, or risotto. Garnish with fresh parsley.
Notes
- Don’t skip the searing: Searing the beef shanks before braising adds a depth of flavor.
- Use a good quality red wine: Choose a wine that you enjoy drinking.
- Be patient: Braising takes time, but the results are worth it.
- Check for doneness: The beef shanks are done when easily pierced with a fork.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American, European
Nutrition
- Serving Size: 1 shank
- Calories: 650 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg
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