There is something truly soul-satisfying about the Braised Beef Shank with Red Wine and Vegetables Recipe. This dish transforms humble beef shanks into tender, flavorful morsels bathed in a rich, aromatic sauce made from deep red wine, hearty vegetables, and savory herbs. Each bite is a perfect blend of melt-in-your-mouth meat and a luscious sauce that has absorbed the essence of slow cooking. It’s the kind of meal that warms your heart and fills your home with an irresistible aroma that signals comfort and a feast well earned.

Braised Beef Shank with Red Wine and Vegetables Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Braised Beef Shank with Red Wine and Vegetables Recipe starts with a handful of simple, high-quality ingredients that deliver a symphony of flavors and textures. Fresh vegetables provide sweetness and depth, while beef shanks bring a robust, hearty character. Every ingredient plays an essential role in building the dish’s rich complexity.

4 beef shanks (about 1.5–2 inches thick): Choose bone-in shanks for extra flavor from the marrow.
Salt and black pepper to taste: Essential for seasoning and enhancing natural beef flavors.
2 tablespoons olive oil: For beautifully searing the shanks and adding richness.
1 large onion (chopped): Adds sweetness and a savory base for the sauce.
2 carrots (sliced): Bring a touch of natural sweetness and vibrant color.
2 celery stalks (sliced): Offer aromatic depth and subtle earthiness.
4 cloves garlic (minced): Infuse the dish with a warm, pungent aroma.
2 tablespoons tomato paste: Adds concentrated umami and richness to the sauce.
1 cup red wine: Key to deglazing the pan and providing acidity and complexity.
2 cups beef broth: Forms the savory liquid base for slow braising.
1 tablespoon soy sauce: Enhances umami and adds a subtle savory note.
2 teaspoons fresh thyme (or 1 teaspoon dried): Offers a fragrant herbal lift that complements the beef.
2 bay leaves: Infuse the braise with a mild, aromatic flavor.

How to Make Braised Beef Shank with Red Wine and Vegetables Recipe

Step 1: Season and Sear the Beef Shanks

Start by seasoning the beef shanks generously with salt and black pepper to bring out their natural flavor. Heat olive oil in a large Dutch oven over medium-high heat, then brown the shanks on all sides for 3 to 4 minutes per side. This caramelization creates a beautifully deep crust and builds the base flavor for your sauce. After searing, set the shanks aside to rest while you move on to the vegetables.

Step 2: Sauté the Vegetables

In the same pot, add chopped onions, sliced carrots, and celery. Cook for about 5 minutes until they soften and become fragrant. Stir in minced garlic and tomato paste, cooking for a minute or two to fully awaken the tomato’s richness and garlic’s aroma. This vegetable mixture creates the flavorful heart of the sauce and will meld beautifully with the wine and broth.

Step 3: Deglaze and Build the Sauce

Pour in the cup of red wine to deglaze the pan, scraping up every tasty browned bit stuck to the bottom. These bits are pure flavor gold. Let the wine simmer for 2 to 3 minutes, reducing slightly to intensify its character. This step layers in acidity and depth that perfectly balances the richness of the beef.

Step 4: Combine and Braise

Return the beef shanks to the pot, nestling them among the vegetables. Pour in beef broth, soy sauce, thyme, and bay leaves. Make sure the liquid covers the meat about three-quarters of the way—this will keep the beef moist and tender during cooking. Bring everything to a simmer, cover with a tight lid, and transfer to a preheated oven at 325°F (160°C). Let the pot work its magic for 2.5 to 3 hours, braising the beef until it becomes beautifully fork-tender.

Step 5: Final Touches

Once the beef is tender and ready to serve, remove the bay leaves and taste the sauce. Adjust seasoning with salt or pepper if needed. The sauce should be rich, aromatic, and perfectly balanced — a testament to slow, loving cooking.

How to Serve Braised Beef Shank with Red Wine and Vegetables Recipe

Garnishes

A sprinkle of fresh herbs like parsley or thyme adds a bright, fresh contrast to the rich sauce. You can also drizzle a little good olive oil over the top or add a handful of caramelized pearl onions for a touch of elegance and sweetness.

Side Dishes

This Braised Beef Shank with Red Wine and Vegetables Recipe pairs wonderfully with creamy mashed potatoes, soft polenta, or fluffy rice. These starchy sides soak up every drop of the luscious sauce, making each bite decadently satisfying. A simple green salad or steamed greens also offer a nice balance to the meal’s richness.

Creative Ways to Present

For a rustic, homey feel, serve the braised shanks straight from the Dutch oven at the table. Alternatively, plate the meat atop a bed of mashed potatoes with vegetables artfully arranged alongside and a generous spoonful of sauce drizzled over. You can even pull the meat off the bone for a more casual family-style meal with crusty bread for dipping.

Make Ahead and Storage

Storing Leftovers

Keep any leftover braised beef shank in an airtight container in the refrigerator for up to 3 days. The flavors develop even more overnight, making leftovers incredibly tasty and worth saving.

Freezing

This dish freezes beautifully. Store the beef shanks and sauce in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Gently reheat the braised beef and sauce over low heat on the stove, stirring occasionally to prevent sticking. Adding a splash of beef broth or water can help loosen the sauce if it’s thickened too much in the fridge or freezer.

FAQs

Can I use a different cut of beef instead of shanks?

While beef shanks are ideal for this slow braise because of their rich marrow and connective tissue, you can substitute short ribs or chuck roast. Just adjust the cooking time based on the cut’s thickness and tenderness.

Do I have to use red wine in this recipe?

Red wine is key for the depth and acidity it adds, but if you prefer, you can replace it with extra beef broth and a splash of balsamic vinegar or grape juice as a non-alcoholic option.

Is it necessary to brown the beef before braising?

Yes! Searing the beef shanks creates complex flavors through caramelization and also improves the texture of the finished dish. Skipping this step may result in less flavorful beef.

How do I know when the beef shank is done?

The beef is perfectly cooked when it’s tender enough to easily pull apart with a fork. This usually takes about 2.5 to 3 hours at 325°F, but can vary slightly based on your oven and beef thickness.

Can I prepare this recipe in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender. This hands-off method yields equally delicious results.

Final Thoughts

There is something truly special about sharing a meal like this Braised Beef Shank with Red Wine and Vegetables Recipe with family and friends. Slow cooking transforms simple ingredients into a feast full of rich flavors, tender textures, and cozy warmth. I promise, once you try this recipe, it’ll become a cherished favorite perfect for any occasion when you want to feel comforted and truly nourished. Give it a go—you won’t regret it!

Braised Beef Shank with Red Wine and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 70 reviews

Author: admin
Total Time: 3 hours 15 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This classic Braised Beef Shank recipe features tender, slow-cooked beef shanks simmered in a rich red wine and beef broth sauce with aromatic vegetables and herbs. Perfect for comforting dinners, the meat becomes fork-tender and infused with deep flavors, ideal served over mashed potatoes, polenta, or rice to soak up the luscious sauce.

Ingredients

Scale

Beef and Seasoning

4 beef shanks (about 1.5–2 inches thick)
Salt and black pepper to taste
2 tablespoons olive oil

Vegetables and Aromatics

1 large onion, chopped
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced

Liquids and Flavorings

2 tablespoons tomato paste
1 cup red wine
2 cups beef broth
1 tablespoon soy sauce

Herbs and Spices

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves

Cook Mode Prevent your screen from going dark

Instructions

Season the Beef: Generously season the beef shanks on all sides with salt and black pepper to enhance their natural flavor before cooking.
Sear the Shanks: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear each beef shank for 3–4 minutes per side until a deep brown crust forms. Remove and set aside.
Sauté Vegetables: In the same pot, add chopped onion, sliced carrots, and celery. Cook over medium heat for about 5 minutes until the vegetables soften, stirring occasionally.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1–2 minutes until the mixture becomes fragrant, coating the vegetables.
Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping the browned bits off the bottom with a wooden spoon. Simmer for 2–3 minutes to reduce the wine slightly.
Add Beef and Liquids: Return the seared beef shanks to the pot. Add beef broth, soy sauce, fresh thyme, and bay leaves. Ensure the liquid covers the meat about three-quarters of the way.
Braise in Oven: Bring the mixture to a gentle simmer on the stovetop. Cover the pot with its lid and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the meat is tender and easily pulls away with a fork.
Finish and Serve: Remove the bay leaves before serving. Serve the braised beef shanks hot, ideally over mashed potatoes, polenta, or rice to enjoy the rich, flavorful sauce.