Beef shank is a rich, flavorful cut of meat that becomes tender and delicious when slow-cooked. This recipe highlights the deep, savory flavors of the beef shank, paired with aromatic vegetables and herbs for a comforting and hearty meal.
Why You’ll Love This Beef Shank
You’ll love this beef shank recipe for its melt-in-your-mouth tenderness and rich, savory flavor. Slow-cooked to perfection, the beef shank becomes incredibly soft, absorbing the delicious flavors of the broth and vegetables. It’s a comforting dish that’s perfect for cold weather or any time you’re craving a hearty, satisfying meal.
Ingredients You’ll Need
- 4 beef shanks, about 1 inch thick
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Season the Beef Shanks: Pat the beef shanks dry with paper towels. Season both sides with salt and pepper.
- Sear the Beef Shanks: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef shanks and sear on both sides until browned, about 4-5 minutes per side. Remove the beef shanks and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until slightly reduced.
- Add the Broth and Tomatoes: Stir in the beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Return the beef shanks to the pot, making sure they are submerged in the liquid.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2.5 to 3 hours, or until the beef is tender and easily pulls away from the bone.
- Serve: Remove the beef shanks from the pot and place them on a serving platter. Discard the thyme, rosemary, and bay leaves. Spoon the vegetables and sauce over the beef shanks and serve hot.
Serving Suggestions
Serve the beef shank with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. A side of steamed green beans or a simple green salad would also complement the dish well.
How to Store Beef Shank
Store any leftover beef shank in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
Additional Tips: Beef Shank
- Flavor Enhancements: Add a splash of balsamic vinegar or a sprinkle of grated Parmesan cheese before serving for extra depth of flavor.
- Vegetable Variations: You can add other root vegetables such as parsnips or turnips for added flavor and texture.
- Cooking Method: This recipe can also be made in a slow cooker. Follow the same instructions for searing and sautéing, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Beef Shank Recipe
Course: MainCuisine: AmericanDifficulty: Medium4
servings15
minutes3
hours15
minutes500
kcalIngredients
4 beef shanks, about 1 inch thick
Salt and pepper to taste
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine
4 cups beef broth
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Directions
- Season beef shanks with salt and pepper.
- Sear beef shanks in olive oil until browned. Remove and set aside.
- Sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
- Deglaze with red wine, and simmer for 2-3 minutes.
- Add beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Return beef shanks to the pot.
- Simmer on low for 2.5 to 3 hours until beef is tender.
- Remove beef shanks and serve with vegetables and sauce.
