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- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Sear the Meat: In a large, heavy bottomed pot, heat the olive oil over medium high heat. Season the beef shank with salt and pepper. Sear the shank on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Sauté until softened, about 5-6 minutes.
- Add Liquid: Stir in the tomato paste, then pour in the red wine (if using) and beef broth. Scrape the bottom of the pot to release any browned bits. Add the thyme and rosemary.
- Braise the Meat: Return the beef shank to the pot, making sure it’s submerged in the liquid. Bring to a simmer, then cover and transfer to the oven. Cook for about 2-3 hours, or until the meat is fork tender.
- Serve: Once cooked, remove the beef shank from the pot. Let it rest for a few minutes before slicing. Serve with the braising liquid and garnish with fresh parsley.
Notes
- For added richness, you can add a splash of balsamic vinegar or Worcestershire sauce to the braising liquid.
- This beef shank recipe can also be made in a slow cooker. Simply follow the same steps for searing and sautéing, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Feel free to add your favorite vegetables to the pot, such as potatoes or mushrooms, for a complete one pot meal.
Beef Shank Recipe
This tender braised beef shank recipe transforms a tough cut of meat into a flavorful, melt in your mouth dish. Perfect for cozy dinners or special occasions, this recipe combines savory ingredients and slow cooking techniques to create a hearty meal that everyone will love.
Ingredients
- 2 pounds beef shank bone in
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 2 cups beef broth
- 1 cup red wine optional, can substitute with more beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Sear the Meat: In a large, heavy bottomed pot, heat the olive oil over medium high heat. Season the beef shank with salt and pepper. Sear the shank on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Sauté until softened, about 5-6 minutes.
- Add Liquid: Stir in the tomato paste, then pour in the red wine (if using) and beef broth. Scrape the bottom of the pot to release any browned bits. Add the thyme and rosemary.
- Braise the Meat: Return the beef shank to the pot, making sure it’s submerged in the liquid. Bring to a simmer, then cover and transfer to the oven. Cook for about 2-3 hours, or until the meat is fork tender.
- Serve: Once cooked, remove the beef shank from the pot. Let it rest for a few minutes before slicing. Serve with the braising liquid and garnish with fresh parsley.
Notes
- For added richness, you can add a splash of balsamic vinegar or Worcestershire sauce to the braising liquid.
- This beef shank recipe can also be made in a slow cooker. Simply follow the same steps for searing and sautéing, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Feel free to add your favorite vegetables to the pot, such as potatoes or mushrooms, for a complete one pot meal.
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