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.
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.