Beef shank is a tough yet flavorful cut of meat that becomes incredibly tender when slow-cooked. This braised beef shank recipe is packed with deep, rich flavors, perfect for a comforting meal. Slow-cooking allows the meat to break down beautifully, making it fall-off-the-bone tender. Serve it over mashed potatoes, polenta, or rice for a hearty dish.
Braised Beef Shank Recipe
4
servings15
minutes3
hours457
kcal3
hours15
minutesKeep the screen of your device on
Ingredients
- For the Beef Shank:
1.5 kg 3 1/3 lb beef shanks
2 tablespoons 2 tablespoons olive oil
1 teaspoon 1 teaspoon salt
1/2 teaspoon 1/2 teaspoon black pepper
1 teaspoon 1 teaspoon paprika
1 teaspoon 1 teaspoon dried thyme
- For the Braising Sauce:
1 1 onion
2 2 carrots
2 2 celery stalks
4 4 garlic cloves
2 tablespoons 2 tablespoons tomato paste
240 ml 1 cup red wine
480 ml 2 cup beef broth
400 g 2 2/3 cup diced tomatoes
1 teaspoon 1 teaspoon Worcestershire sauce
1 1 bay leaf
1 teaspoon 1 teaspoon rosemary
Equipment
dutch oven- wooden spoon
- tongs
- Cutting board et Knife
Directions
- Prepare the Beef Shank
- Pat the beef shanks dry with paper towels.
- Season both sides with salt, pepper, paprika, and thyme.
- Sear the Meat
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the beef shanks for 3–4 minutes per side until browned. Remove and set aside.
- Sauté the Aromatics
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and tomato paste; cook for 1 more minute.
- Deglaze the Pot
- Pour in the red wine (or beef broth) and scrape up any browned bits from the bottom.
- Let it simmer for 3 minutes until slightly reduced.
- Braise the Beef
- Return the beef shanks to the pot.
- Add diced tomatoes, beef broth, Worcestershire sauce, bay leaf, and rosemary.
- Bring to a simmer, cover, and reduce heat to low.
- Slow Cook to Perfection
- Simmer for 2.5 to 3 hours, flipping the shanks halfway through.
- The beef is done when fork-tender and falling off the bone.
- Serve
- Remove the bay leaf and discard.
- Serve the braised beef shank with its sauce over mashed potatoes, polenta, or rice.
Notes
- Wine substitute: Use more beef broth if you prefer to skip wine.
What is beef shank?
Beef shank is a tough, flavorful cut from the leg of the cow. Because it contains connective tissue and marrow, it’s best suited for slow-cooking methods like braising, which make it tender and rich in flavor.
