Slow Cooked Beef Shank (Printable)

Tender beef shank braised with herbs and vegetables, offering rich, comforting flavors.

# What You'll Need:

→ Meat

01 - 4 bone-in beef shanks, approximately 10.5 oz each
02 - Salt and freshly ground black pepper, to taste

→ Vegetables

03 - 2 large carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 4 garlic cloves, minced

→ Herbs & Aromatics

07 - 2 sprigs fresh rosemary
08 - 2 sprigs fresh thyme
09 - 2 bay leaves

→ Liquids

10 - 1 2/3 cup beef stock
11 - 1 cup dry red wine
12 - 2 tablespoons tomato paste
13 - 2 tablespoons olive oil

# Directions:

01 - Preheat the oven to 320°F.
02 - Pat the beef shanks dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear the beef shanks on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
04 - Add chopped onion, sliced carrots, and celery to the same pot. Sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Stir in the tomato paste and cook for another minute to deepen flavor.
06 - Pour in the red wine, scraping any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
07 - Return the seared beef shanks to the pot. Add the beef stock, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven.
08 - Braise in the oven for 3 hours, turning the shanks halfway through, until the meat is fork-tender and nearly falling off the bone.
09 - Remove herbs and bay leaves. Skim excess fat if desired and adjust seasoning with salt and pepper. Serve the beef shanks with the braised vegetables and spoon the sauce over the top.

# Expert Advice:

01 -
  • The meat becomes so tender it practically melts off the bone, and you'll actually look forward to cooking because it mostly takes care of itself.
  • That deep, wine-rich sauce clings to everything and tastes like you've been in the kitchen for days, even though most of it is passive time.
  • It's naturally gluten-free and impresses people without requiring you to explain what you're doing.
02 -
  • Don't rush the searing step—a proper brown crust on the meat is what makes the difference between good and extraordinary.
  • If your meat isn't fork-tender after 3 hours, it might be a particularly large shank; give it another 30 minutes rather than trying to force it.
  • The braising liquid will look a bit thin at first, but by the end the gelatin from the bone creates a naturally silky sauce without any flour or cornstarch.
03 -
  • If you want a thicker sauce, remove the meat and vegetables after braising, then simmer the liquid on the stovetop for 10–15 minutes until it reduces and coats the back of a spoon.
  • For an extra layer of richness, add a splash of balsamic vinegar or a spoonful of Dijon mustard to the braising liquid just before serving.

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