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

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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.

Notes

Serve over mashed potatoes, polenta, or rice to soak up the rich sauce.
For extra depth of flavor, use bone-in shanks, as the marrow adds richness.
This dish tastes even better the next day after the flavors have melded.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: European