Beef shank is a tough yet flavorful cut of meat that becomes incredibly tender when slow-cooked. This braised beef shank recipe is packed with deep, rich flavors, perfect for a comforting meal. Slow-cooking allows the meat to break down beautifully, making it fall-off-the-bone tender. Serve it over mashed potatoes, polenta, or rice for a hearty dish.
Braised Beef Shank Recipe
4
servings15
minutes3
hours457
kcal3
hours15
minutesKeep the screen of your device on
Ingredients
- For the Beef Shank:
1.5 kg 3 1/3 lb beef shanks
2 tablespoons 2 tablespoons olive oil
1 teaspoon 1 teaspoon salt
1/2 teaspoon 1/2 teaspoon black pepper
1 teaspoon 1 teaspoon paprika
1 teaspoon 1 teaspoon dried thyme
- For the Braising Sauce:
1 1 onion
2 2 carrots
2 2 celery stalks
4 4 garlic cloves
2 tablespoons 2 tablespoons tomato paste
240 ml 1 cup red wine
480 ml 2 cup beef broth
400 g 2 2/3 cup diced tomatoes
1 teaspoon 1 teaspoon Worcestershire sauce
1 1 bay leaf
1 teaspoon 1 teaspoon rosemary
Equipment
dutch oven- wooden spoon
- tongs
- Cutting board et Knife
Directions
- Prepare the Beef Shank
- Pat the beef shanks dry with paper towels.
- Season both sides with salt, pepper, paprika, and thyme.
- Sear the Meat
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the beef shanks for 3–4 minutes per side until browned. Remove and set aside.
- Sauté the Aromatics
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and tomato paste; cook for 1 more minute.
- Deglaze the Pot
- Pour in the red wine (or beef broth) and scrape up any browned bits from the bottom.
- Let it simmer for 3 minutes until slightly reduced.
- Braise the Beef
- Return the beef shanks to the pot.
- Add diced tomatoes, beef broth, Worcestershire sauce, bay leaf, and rosemary.
- Bring to a simmer, cover, and reduce heat to low.
- Slow Cook to Perfection
- Simmer for 2.5 to 3 hours, flipping the shanks halfway through.
- The beef is done when fork-tender and falling off the bone.
- Serve
- Remove the bay leaf and discard.
- Serve the braised beef shank with its sauce over mashed potatoes, polenta, or rice.
Notes
- Wine substitute: Use more beef broth if you prefer to skip wine.
What is beef shank?
Beef shank is a tough, flavorful cut from the leg of the cow. Because it contains connective tissue and marrow, it’s best suited for slow-cooking methods like braising, which make it tender and rich in flavor.
Can I make this recipe in a slow cooker?
Yes! After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8 hours or high for 5-6 hours.
Can I use a pressure cooker or Instant Pot?
Yes! Follow the same searing and sautéing steps, then pressure cook on high for 50-60 minutes, followed by a natural release.
What can I serve with braised beef shank?
Popular side dishes include creamy mashed potatoes, polenta, risotto, or crusty bread to soak up the flavorful sauce.
Do I have to use red wine?
No, you can substitute red wine with extra beef broth or balsamic vinegar for depth of flavor.
How do I thicken the sauce?
If your sauce is too thin after cooking, remove the beef and simmer the liquid for 10-15 minutes until reduced. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in while simmering.
Can I use another cut of beef?
Yes, you can substitute beef shank with short ribs, oxtail, or chuck roast. Short ribs and oxtail provide a similar deep flavor, while chuck roast is a good boneless alternative.
How long can I store leftovers?
In the refrigerator, braised beef shank lasts up to three days when stored in an airtight container. For longer storage, freeze it for up to three months.
What’s the best way to reheat braised beef shank?
For the best results, reheat on the stovetop over medium-low heat until warmed through. You can also reheat in a 325°F (160°C) oven for 20-25 minutes, covered with foil. If using a microwave, heat in short intervals to prevent drying out.
What wine pairs best with braised beef shank?
Full-bodied red wines complement the richness of braised beef shank. A Cabernet Sauvignon or Chianti enhances the deep flavors, while a Malbec or Syrah adds bold, fruity notes. If you prefer something smoother, a Merlot or Zinfandel works well.
