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
portions15
minutes3
heures457
kcal3
heures15
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Beef Shank:
1.5 kg 3 1/3 lb beef shanks
2 cuillères à soupe 2 cuillères à soupe huile d'olive
1 cuillère à café 1 cuillère à café sel
1/2 cuillère à café 1/2 cuillère à café poivre noir
1 cuillère à café 1 cuillère à café paprika
1 cuillère à café 1 cuillère à café dried thyme
- For the Braising Sauce:
1 1 oignon
2 2 carottes
2 2 celery stalks
4 4 gousses d'ail
2 cuillères à soupe 2 cuillères à soupe pâte de tomates
240 ml 1 tasse vin rouge
480 ml 2 tasse beef broth
400 g 2 2/3 tasse diced tomatoes
1 cuillère à café 1 cuillère à café Sauce Worcestershire
1 1 bay leaf
1 cuillère à café 1 cuillère à café rosemary
Equipement
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.
- Déglacer la casserole
- 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.
- Servir
- 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.
