Braised Beef Shank Recipe

If you are craving a dish that wraps you in warm, comforting flavors and melt-in-your-mouth tenderness, this Braised Beef Shank Recipe is absolutely the answer. Slow-cooked to perfection with a medley of wholesome vegetables and aromatic herbs, every bite delivers a deep, rich taste that feels like a loving hug on a plate. This recipe not only fills your kitchen with an irresistible aroma but also transforms simple ingredients into a hearty and elegant meal that you’ll want to make again and again.

Ingredients You’ll Need

What makes this Braised Beef Shank Recipe so wonderful is how straightforward the ingredients are, yet how essential each one is in building layers of flavor and texture. From the savory beef shanks to the fragrant herbs and robust wine, every element plays a crucial role in the final deliciousness.

• 4 beef shanks (1 to 1 1/2 inches thick): The star of the dish, these thick cuts become tender and juicy through slow braising.
• 2 teaspoons kosher salt: Enhances and balances the natural flavors of the beef and vegetables.
• 1 teaspoon black pepper: Adds a gentle kick and subtle warmth to the meat seasoning.
• 2 tablespoons olive oil: Perfect for searing the shanks to develop a beautiful crust and rich base flavor.
• 1 large onion, chopped: Brings sweetness and depth as it softens during cooking.
• 2 carrots, chopped: Adds a natural sweetness and vibrancy to the braising liquid.
• 2 celery stalks, chopped: Introduces an earthy bitterness that rounds out the vegetable medley.
• 4 cloves garlic, minced: Infuses the dish with a warm, aromatic note that complements the beef perfectly.
• 2 tablespoons tomato paste: Concentrates the sauce with a rich, tangy undertone.
• 1 cup dry red wine: De-glazes the pan and deepens the flavor profile with fruity acidity.
• 3 cups beef broth: Forms the flavorful braising liquid that gently breaks down the meat fibers.
• 2 sprigs fresh thyme: Provides subtle herbal fragrance and complexity.
• 2 bay leaves: Imparts an earthy, slightly floral aroma as the dish simmers.
• 1 tablespoon fresh rosemary, chopped: Adds a piney, savory punch that enhances the meatiness.
• 1 tablespoon fresh parsley, chopped (for garnish): Brightens the finished dish with a pop of color and freshness.

How to Make Braised Beef Shank Recipe

Step 1: Prepare and Season the Beef

Start by preheating your oven to 325°F (165°C) to ensure it’s ready for the slow cooking ahead. Generously season both sides of each beef shank with kosher salt and black pepper. This simple seasoning step is where the beautiful flavor foundation begins.

Step 2: Sear the Beef Shanks

Heat olive oil in a large, oven-safe Dutch oven over medium-high heat until shimmering. Sear the beef shanks for 3 to 4 minutes per side until they develop a deeply browned crust, which is crucial for building those rich, savory flavors. Once browned, set them aside carefully to keep all that goodness.

Step 3: Cook the Aromatic Vegetables

Add the chopped onion, carrots, and celery into the same pot and cook for about 5 minutes until they soften and begin to caramelize. These softened vegetables will infuse the broth with sweetness and earthy undertones, creating a luscious base for the braise.

Step 4: Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant. This brief step unlocks their essential oils and enriches the sauce with a subtle sharpness and depth that tie the whole dish together.

Step 5: Deglaze with Red Wine

Pour in the cup of dry red wine, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. Let the wine simmer for 2 to 3 minutes, reducing slightly and intensifying its fruity, tangy notes which complement the beef beautifully.

Step 6: Add Broth and Herbs, Then Braise

Pour in the beef broth and toss in the fresh thyme sprigs, bay leaves, and chopped rosemary. Nestle the seared beef shanks back into the pot, making sure they’re partially submerged in the liquid. Cover tightly and transfer the Dutch oven to the oven to braise gently for 2 1/2 to 3 hours until the meat becomes fork-tender and practically falls off the bone.

Step 7: Final Touches and Serving

Once the meat is perfectly tender, remove the bay leaves and thyme sprigs from the pot. Sprinkle fresh parsley over the top for a bright, fresh aroma and pretty color contrast just before serving. Your Braised Beef Shank Recipe is now ready to delight!

How to Serve Braised Beef Shank Recipe

Garnishes

Adding fresh parsley is the classic way to brighten the dish, but you can also consider a light drizzle of high-quality olive oil or a few crunchy toasted pine nuts for extra texture and richness. The key is to complement the hearty meat without overpowering its deep flavors.

Side Dishes

This braised beef shank pairs wonderfully with creamy mashed potatoes, which soak up every luscious drop of the sauce. Polenta is another fantastic choice, offering a smooth, slightly sweet base. If you prefer bread, a crusty baguette or rustic sourdough is perfect for mopping up all those glorious juices.

Creative Ways to Present

Serve individual beef shanks on large platters surrounded by roasted vegetables or a colorful ratatouille for a vibrant contrast. For a more modern touch, shred the meat and pile it over a bed of buttery spaetzle or use it in rich, comforting sandwiches with horseradish cream. The possibilities with this Braised Beef Shank Recipe are deliciously endless!

Make Ahead and Storage

Storing Leftovers

Leftover braised beef shank keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it ideal to prepare a day in advance and enjoy later.

Freezing

If you want to save some for longer, transfer cooled portions with their braising liquid into freezer-safe containers or heavy-duty freezer bags. Stored this way, your braised beef shank can stay fresh for up to 3 months, ready to thaw and warm whenever you crave comfort food.

Reheating

For best results, gently reheat the beef shank on the stovetop over low heat, covered, until warmed through. This helps preserve the tenderness and keeps the meat moist. Avoid microwaving if possible, as it can lead to uneven heating and tougher textures.

FAQs

Can I use other cuts of beef instead of shanks?

Absolutely! While beef shanks are perfect for their connective tissue and rich flavor, cuts like short ribs or chuck roast also work wonderfully with this braising method. Adjust the cooking time slightly depending on the thickness.

Do I have to use red wine?

Red wine adds complexity and acidity that balances the richness of the beef. However, if you prefer not to use alcohol, you can substitute with additional beef broth combined with a splash of balsamic vinegar or grape juice to mimic a similar depth of flavor.

What is the best way to thicken the sauce?

If you want a thicker sauce, remove the beef shanks once they’re cooked and reduce the braising liquid over medium heat on the stovetop until it thickens to your desired consistency. You can also whisk in a slurry of cornstarch and water for a quicker fix.

Can I make this recipe in a slow cooker?

Yes, you can transfer all the ingredients to a slow cooker after the searing and sautéing steps. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender. Just be sure to brown the meat first for the best flavor.

How do I know when the beef is done?

The meat is done when it’s fork-tender and easily pulls away from the bone. It should feel soft to the touch and be juicy inside, signaling that the collagen has broken down into that luscious, silky texture we all love in braises.

Final Thoughts

I can’t recommend this Braised Beef Shank Recipe enough for anyone seeking a meal that is both comforting and impressive. Its beautiful marriage of simple ingredients, slow cooking, and heartfelt technique means you’re always in for a treat. Gather your loved ones around the table, and let this dish work its magic—trust me, it’s worth every moment spent in the kitchen.

Braised Beef Shank Recipe

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4.3 from 282 reviews

• Author: admin
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Braised Beef Shank recipe offers a hearty and comforting main course featuring tender, slow-cooked beef shanks infused with rich flavors from aromatic vegetables, red wine, and fresh herbs. Perfectly braised in a Dutch oven until fork-tender, this classic American dish pairs excellently with mashed potatoes, polenta, or crusty bread.

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Ingredients

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Beef Shank

• 4 beef shanks, about 1 to 1 1/2 inches thick
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Vegetables and Aromatics

• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste

Liquids and Herbs

• 1 cup dry red wine
• 3 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for the braising process.
2. Season Beef Shanks: Generously season both sides of the beef shanks with kosher salt and black pepper to enhance flavor.
3. Sear Beef: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the beef shanks for 3 to 4 minutes per side until they develop a deep brown crust, then remove them and set aside.
4. Sauté Vegetables: Add chopped onion, carrots, and celery to the same pot and cook for about 5 minutes until softened and aromatic.
5. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant, to build depth in the sauce.
6. Deglaze with Wine: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 to 3 minutes to reduce slightly and concentrate flavor.
7. Add Broth and Herbs: Pour in the beef broth and add fresh thyme sprigs, bay leaves, and chopped rosemary. Return the seared beef shanks to the pot.
8. Braise: Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours until the meat is tender enough to be easily pierced with a fork.
9. Finish and Serve: Remove the bay leaves and thyme sprigs from the pot. Garnish the dish with freshly chopped parsley and serve the beef shanks warm alongside your choice of sides.

Notes

• This dish pairs wonderfully with mashed potatoes, creamy polenta, or crusty bread to soak up the rich sauce.
• For even deeper flavor, consider preparing the dish a day ahead and gently reheating before serving.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Braising
• Cuisine: American