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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for the braising process.
- Season Beef Shanks: Generously season both sides of the beef shanks with kosher salt and black pepper to enhance flavor.
- 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.
- Sauté Vegetables: Add chopped onion, carrots, and celery to the same pot and cook for about 5 minutes until softened and aromatic.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant, to build depth in the sauce.
- 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.
- 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.
- 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.
- 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
