Beef Shank
This tender and flavorful braised beef shank is slow-cooked in a rich and savory sauce.
Ingredients - Serves 6
- Salt and pepper - To taste
- Thyme - 1 teaspoon
- Bay leaves - 2
- Beef broth - 2 cups
- Red wine - 1 cup
- Tomato paste - 2 tablespoons
- Garlic - 4 cloves, minced
- Celery - 2 stalks, chopped
- Carrots - 2 medium, chopped
- Onion - 1 large, chopped
- Olive oil - 2 tablespoons
- Beef shanks - 4 pieces
Let's Get Started
- Preheat the oven to 325°F.
- Season the beef shanks with salt and pepper.
- Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Add the beef shanks and sear on all sides until browned. Remove from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for another minute.
- Pour in the red wine and scrape the bottom of the pot to release any browned bits.
- Add the beef broth, bay leaves, and thyme. Bring to a simmer.
- Return the beef shanks to the pot, cover with a lid, and transfer to the preheated oven.
- Braise for about 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
- Remove the pot from the oven and let the beef shanks rest for a few minutes before serving.
- Serve the braised beef shanks with the vegetables and sauce, and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 40g
- Sodium: 800mg
- Sugar: 2g