Description
Tender and succulent braised beef shanks cooked to perfection in a rich and flavorful sauce. This hearty dish is a comforting classic that is sure to impress.
Ingredients
Scale
Beef Shanks:
- 4 beef shanks (about 1½ inches thick)
- Salt and black pepper to taste
Vegetables:
- 2 tablespoons olive oil
- 1 large onion (sliced)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (smashed)
Seasonings and Liquids:
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon balsamic vinegar (optional)
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 325°F.
- Sear Beef Shanks: Pat beef shanks dry, season with salt and pepper. Sear in a Dutch oven until browned. Transfer to a plate.
- Cook Vegetables: Cook onion, carrots, celery, and garlic until softened. Stir in tomato paste.
- Add Liquids and Seasonings: Deglaze with red wine, add broth, thyme, rosemary, bay leaves, and balsamic vinegar. Return beef shanks to the pot.
- Braise: Cover and braise in the oven for 2½–3 hours until tender.
- Finish and Serve: Remove bay leaves, spoon sauce over shanks, and garnish with parsley.
Notes
- Serve with creamy mashed potatoes, polenta, or crusty bread.
- This dish improves with time—leftovers are excellent.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 beef shank with sauce
- Calories: 480
- Sugar: 5g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg
