If you’re craving a truly unforgettable comfort dish, look no further than Braised Beef Shank. This recipe transforms humble bone-in beef shanks into melt-in-your-mouth morsels, enveloped in a luxuriously deep sauce infused with red wine, herbs, and sweet root vegetables. Perfect for slow weekends or special gatherings, Braised Beef Shank boasts a beautiful balance of savory richness and silky tenderness, proving that time and simple ingredients can turn dinner into something extraordinary.

Braised Beef Shank Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its simplicity. A handful of honest ingredients, each pulling their weight—bringing flavor, body, and color to every bite of Braised Beef Shank. Think of the vegetables and herbs as the aromatic backbone that supports the meat, while the broth and wine bind everything together in a velvety hug.

Beef shanks (4, about 1 ½ inches thick): The star of the show, these marrow-rich cuts become exquisitely tender when slow-braised.
Olive oil (2 tablespoons): For searing, which starts everything off with deep, caramelized flavor.
Onion (1 large, chopped): Olfactory magic—onion adds sweetness and depth as it breaks down.
Carrots (2, chopped): They bring subtle sweetness and a splash of color to the sauce.
Celery (2 stalks, chopped): Classic for building flavor; it adds loft and lightness to the base.
Garlic (4 cloves, minced): For an aromatic punch that lingers beautifully in the final dish.
Tomato paste (2 tablespoons): Gives body and a rich, umami-packed undertone.
Red wine (1 cup): Adds complexity and balances the richness of the beef—choose something you’d enjoy drinking.
Beef broth (3 cups): The foundation of that luscious sauce—use a good quality broth if possible.
Fresh thyme (2 sprigs): Lends a fresh, resinous note that complements the meat.
Fresh rosemary (2 sprigs): Earthy and piney, rosemary infuses every bite with rustic warmth.
Bay leaves (2): Gentle, floral, and peppery—they round out the sauce beautifully.
Salt (1 teaspoon): Enhances flavors and helps tenderize the beef.
Black pepper (½ teaspoon): For just the right hint of spice.
Fresh parsley (2 tablespoons, chopped, for garnish): Brightens and brings color right before serving.

How to Make Braised Beef Shank

Step 1: Prep Your Ingredients

Start by preheating your oven to 325°F (160°C). Pat the beef shanks thoroughly dry with paper towels—removing surface moisture ensures they’ll sear up beautifully. Sprinkle both sides generously with salt and pepper. Take a moment now to chop the onion, carrots, and celery, and mince the garlic so everything is ready when you need it.

Step 2: Sear the Beef Shanks

Heat the olive oil in a large, heavy Dutch oven over medium-high heat. When it’s shimmering hot, add the beef shanks in a single layer—it’s okay to do this in batches. Let them sear undisturbed for about 4 minutes per side, until they develop a deeply caramelized crust. This step is essential for locking in flavor and building the gorgeous base for your Braised Beef Shank.

Step 3: Build the Aromatic Base

Transfer the browned beef shanks to a plate. In the same pot, toss in the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes, until they soften and release their fragrance. This sauté lifts all that tasty browned goodness up from the bottom of the pan.

Step 4: Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste and let them cook for just one minute. The tomato paste should darken slightly and begin to smell rich and sweet—this quick step deepens the sauce’s flavor and creates a gorgeous color.

Step 5: Deglaze with Red Wine

Pour the red wine into your pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let it bubble for a minute or two, reducing slightly and absorbing all that flavor.

Step 6: Braise the Beef Shanks

Return the seared beef shanks (along with those precious juices) back into the pot. Pour in the beef broth, then nestle in the thyme, rosemary, and bay leaves. Bring the mixture up to a gentle simmer, then cover the pot tightly and transfer it to the oven. Braise for 2 ½ to 3 hours, or until the beef is fork-tender and nearly falling off the bone. The aroma filling your kitchen at this stage is irresistible!

Step 7: Finish and Serve

Carefully remove the Dutch oven from the oven. Discard the herb sprigs and bay leaves. Serve the Braised Beef Shank hot, ladled with plenty of that glorious sauce, and shower everything with a sprinkling of freshly chopped parsley for a burst of color and freshness.

How to Serve Braised Beef Shank

Garnishes

A generous scatter of fresh parsley works wonders for both flavor and visual appeal—it lifts the dish, cuts through the rich sauce, and gives a pop of green on the plate. For a little zing, freshly grated lemon zest or a drizzle of extra-virgin olive oil can make each bite sing.

Side Dishes

The classic sidekicks for Braised Beef Shank are all about soaking up the luscious sauce: buttery mashed potatoes, creamy polenta, or thick slices of crusty bread are all dreamy. Even simple steamed rice or a mound of couscous will do the trick, letting the beef and its sauce be the star.

Creative Ways to Present

Take your Braised Beef Shank to restaurant-worthy heights by plating each shank on top of a swirl of mashed potatoes or polenta, and spooning over the braising sauce with vegetables. For a rustic family meal, present the shanks in the Dutch oven right at the table—there’s something magical about that “lift the lid” moment. Or, try shredding leftover beef and tucking it into warm buns with a ladle of sauce for unforgettable sandwiches.

Make Ahead and Storage

Storing Leftovers

Store any leftover Braised Beef Shank in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld even more after a day or two, making the leftovers highly coveted!

Freezing

Braised Beef Shank freezes beautifully. Let it cool completely, then portion the shanks and sauce into freezer-safe containers. Pop them into the freezer for up to 3 months—perfect for future comfort food emergencies.

Reheating

For best results, reheat Braised Beef Shank gently in a covered pot over low heat on the stovetop, adding a splash of beef broth or water if the sauce has thickened. You can also reheat individual portions in the microwave, but take care not to overcook—you want the beef to stay fork-tender.

FAQs

Can I make Braised Beef Shank without red wine?

Absolutely! Just substitute with more beef broth or even a splash of balsamic vinegar for a bit of bright acidity. The dish will still have fantastic depth and richness.

What if I don’t have a Dutch oven?

No worries! Use any heavy, oven-safe pot with a tight-fitting lid. Alternatively, brown the beef and sauté the veggies on the stovetop, then transfer everything to a slow cooker and braise on low for 7–8 hours.

Can I make Braised Beef Shank ahead of time?

Yes! This is actually one of those magical dishes that tastes even better a day later. Simply cool and refrigerate, then reheat gently before serving. It’s a perfect make-ahead meal for entertaining.

Why do I need to sear the beef shanks first?

Searing the shanks caramelizes their surface, locking in flavor and creating those delicious brown bits (fond) at the bottom of your pot, which enriches the final sauce. Don’t skip this step—it’s worth the extra few minutes!

Can I use other cuts of beef for this braise?

Beef shank is classic for its incredible flavor and texture, but you can try this method with oxtail, short ribs, or chuck roast for delicious results. Just be sure to adjust braising time as needed depending on the cut.

Final Thoughts

When you’re ready for the coziest kind of comfort, make a pot of Braised Beef Shank and invite someone special to the table. There’s something so satisfying about sharing a dish that’s equal parts nurturing, impressive, and soul-warming. Give this Braised Beef Shank recipe a try—you may just find yourself looking for reasons to make it again and again.

Braised Beef Shank Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Tender and flavorful, this Braised Beef Shank recipe is a comforting dish perfect for a cozy night in. Slow-cooked to perfection in a rich broth, the beef shanks become melt-in-your-mouth delicious. Serve this hearty dish with your favorite side for a satisfying meal.

Ingredients

Scale

Beef Shank:

4 beef shanks (about 1 ½ inches thick)

Other Ingredients:

2 tablespoons olive oil
1 large onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4 garlic cloves (minced)
2 tablespoons tomato paste
1 cup red wine
3 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley (chopped, for garnish)

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Instructions

Preheat the Oven: Preheat oven to 325°F (160°C).
Sear the Beef: Pat beef shanks dry and season with salt and pepper. Brown beef shanks in a Dutch oven over medium-high heat, then set aside.
Sauté Vegetables: In the same pot, cook onion, carrots, and celery until softened. Add garlic and tomato paste, cook briefly.
Deglaze and Braise: Pour in red wine to deglaze, return beef shanks to the pot with beef broth, herbs, and seasonings. Braise in the oven for 2 ½ to 3 hours.
Finish and Serve: Remove herbs, bay leaves, and serve the beef shanks garnished with fresh parsley.