Tender Beef Shanks Recipe With Braised Option

Name: Tender Braising Beef Shank Recipe
Prep time: 5 min
Cook time: 135 min
Total time: 140 min
Ingredients: 4 beef shanks (bone-in (about 1-inch thick)); Salt and pepper (to taste); 2 tablespoons olive oil; 1 large onion (diced); 2 carrots (peeled and diced); 2 celery stalks (diced); 4 garlic cloves (minced); 1 cup red wine (optional); 2 cups beef broth; 1 can (14.5 oz diced tomatoes); 2 sprigs fresh thyme; 2 bay leaves; 1 teaspoon dried rosemary; 1 teaspoon dried oregano

Beef shanks, a lesser-known yet incredibly flavorful cut of meat, is a hidden gem in the culinary world. Known for its rich, deep flavors and tender texture when slow-cooked, it’s perfect for hearty dishes that warm the soul. Whether you’re braising it in red wine, simmering it in a savory stew, or preparing a classic osso buco, beef shank offers a versatile and satisfying option for home cooks looking to elevate their meals with minimal effort. In this article, we’ll explore some delicious ways to make the most of this underrated cut.

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Why will you love this recipe?

Beef shank is a recipe that’s easy to love for its depth of flavor and melt-in-your-mouth tenderness. This cut of meat is ideal for slow cooking, allowing the rich marbling to break down and infuse your dish with an unparalleled savory taste. Whether you’re looking for a comforting stew, an impressive main course, or something that will fill your home with irresistible aromas, this recipe delivers on all fronts. Here’s why you’ll love this recipe:

Rich Flavor: The bone-in cut releases marrow, adding an extra layer of flavor to any dish.
Tender Meat: When cooked low and slow, it becomes incredibly tender and juicy.
Versatility: It can be braised, stewed, smoked, or used in soups, offering a variety of cooking methods to suit any occasion.
Affordable: Despite its gourmet potential, it is often an economical choice for a hearty meal.

Key Notes

Serving	Calories	Prep. Time	Cooking Time	Total Time
4	320 kcal	5 Mins	2 hrs. 15 Mins	2 hrs. 20 Mins

Kitchen Utensils Needed

Large oven-safe pot or Dutch oven
Tongs
Cutting board & Chef’s knife
Wooden spoon
Measuring cups and spoons

beef shank ingredients

4 beef shanks, bone-in (about 1-inch thick)	Check Price
Salt and pepper, to taste	Check Price
2 tablespoons olive oil	Check Price
1 large onion, diced	Check Price
2 carrots, peeled and diced	Check Price
2 celery stalks, diced	Check Price
4 garlic cloves, minced	Check Price
1 cup red wine (optional)	Check Price
2 cups beef broth	Check Price
1 can (14.5 oz) diced tomatoes	Check Price
2 sprigs fresh thyme	Check Price
2 bay leaves	Check Price
1 teaspoon dried rosemary	Check Price
1 teaspoon dried oregano	Check Price

Making beef shanks recipe

Preheat the Oven:

Preheat your oven to 325°F (160°C).

Season the Beef Shanks:

Generously season the beef shanks with salt and pepper on both sides.

Sear the Shanks:

Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef shanks on both sides until they are browned, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.

Sauté the Vegetables:

In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.

Deglaze the Pot:

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.

Add Remaining Ingredients:

Stir in the beef broth, diced tomatoes, thyme, bay leaves, rosemary, and oregano. Return the beef shanks to the pot, submerging them in the liquid.

Braise:

Cover the pot with a lid and transfer it to the preheated oven. Braise the shanks for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Serve:

Remove the pot from the oven. Discard the thyme sprigs and bay leaves. Serve the beef shanks with the braising liquid and vegetables over mashed potatoes, polenta, or rice.

Secret Tips For Better Results

To elevate your braised shank to the next level, a few insider tips can make all the difference. These small adjustments and additions can enhance the depth of flavor, improve texture, and add a gourmet touch to your dish. Here are some secrets that will ensure your dish turns out even more delicious:

Marinate the Shanks Overnight: For extra flavor, marinate the beef shanks in the refrigerator with olive oil, garlic, herbs, and a splash of red wine overnight before cooking.
Brown the Meat Well: Take your time searing the shanks. A deep, golden-brown crust on the meat will add layers of flavor to the final dish.
Add a Touch of Acid: Just before serving, squeeze some fresh lemon juice or add a splash of balsamic vinegar to the braising liquid to brighten up the flavors.
Use Homemade Broth: If possible, use homemade beef broth for a richer, more complex taste compared to store-bought options.
Let It Rest: After braising, let the meat rest in the cooking liquid for at least 30 minutes before serving. This allows the flavors to meld and the meat to reabsorb some of the juices.

Flavor Variations

Flavor variations can give your braised beef shanks recipe a unique twist, making it more versatile and suited to different cuisines. Here are a few ways to change up the flavor profile:

Mediterranean: Add Kalamata olives and sun-dried tomatoes for a rich, tangy flavor.
Asian-Inspired: Incorporate soy sauce and ginger for a savory, aromatic profile.
Mexican: Introduce chipotle peppers in adobo for a smoky, spicy kick.
French: Use Dijon mustard and Cognac for a classic, robust taste.
Middle Eastern: Add pomegranate molasses and dried apricots for a sweet and tangy balance.

Storage Guidelines

Proper storage of your braised shank beef ensures that you can enjoy leftovers without compromising on flavor or texture. Following these guidelines will help keep your dish fresh and safe to eat for days. Here’s how to store it:

Store leftover shanks in an airtight container in the refrigerator for up to 3-4 days. Ensure the meat is fully submerged in the braising liquid to keep it moist.
For longer storage, freeze the shank and its braising liquid in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat them gently on the stove over low heat, covered, to prevent drying out. Add a splash of beef broth or water if needed to maintain the sauce’s consistency.

Serving Suggestions

Pairing the right side dishes can elevate the meal and create a well-rounded dining experience. The rich, hearty flavors of this dish call for complementary sides that balance and enhance the dish. Here are some serving suggestions:

FAQs:

It typically takes about 2.5 to 3 hours to cook beef’s shank until it is tender when braised in the oven at 325°F (160°C).

Yes, you can transfer the seared shanks and all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.

A dry red wine like Cabernet Sauvignon, Merlot, or Chianti works well, adding depth and richness to the dish.

It’s not necessary to trim the fat completely, as it adds flavor and helps keep the meat moist during cooking. However, you can trim excess fat if preferred.

This recipe is done when it is fork-tender and easily pulls apart. The internal temperature should reach about 190-205°F (88-96°C) for optimal tenderness.

Conclusion

Braised beef shank is a truly rewarding dish that brings out the best in this often-overlooked cut of meat. With its rich flavors, tender texture, and versatility, it makes for an impressive yet manageable meal. Whether you’re preparing it for a special occasion or a comforting family dinner, this recipe is sure to please with its depth of taste and satisfying heartiness. By following the straightforward steps and tips provided, you can create a delicious, memorable dish.

Tender Braising Beef Shank Recipe

Beef shanks is a flavorful cut that, when braised, becomes tender and rich with deep, savory notes. This recipe involves searing the shanks, then slow-cooking them with vegetables, red wine, and herbs until the meat falls off the bone. It’s a comforting dish perfect for a hearty meal.

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Prep Time 5

Cook Time 2 15

Total Time 2 20

Course Main Course

Cuisine American, European

Servings 4

Calories 320 kcal

Equipment

Large oven-safe pot or Dutch oven
Tongs
Cutting Board & Chef’s Knife
Wooden spoon
Measuring Cups And Spoons

Ingredients

4 beef shanks bone-in (about 1-inch thick)
Salt and pepper to taste
2 tablespoons olive oil
1 large onion diced
2 carrots peeled and diced
2 celery stalks diced
4 garlic cloves minced
1 cup red wine optional
2 cups beef broth
1 can 14.5 oz diced tomatoes
2 sprigs fresh thyme
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried oregano

Instructions

Preheat your oven to 325°F (160°C).
Generously season the beef shanks with salt and pepper on both sides.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef shanks on both sides until they are browned, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
Stir in the beef broth, diced tomatoes, thyme, bay leaves, rosemary, and oregano. Return the beef shanks to the pot, submerging them in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the shanks for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven. Discard the thyme sprigs and bay leaves. Serve the beef shanks with the braising liquid and vegetables over mashed potatoes, polenta, or rice.