Name: Braised Beef Shank Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 4 beef shanks (about 1½ inches thick); Salt and black pepper; 2 tablespoons olive oil; 1 large onion, sliced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 garlic cloves, smashed; 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); Fresh chopped parsley (for garnish)

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Braised Beef Shank is the kind of meal I make when I want something hearty, rich, and deeply comforting. The beef turns fork-tender after a slow braise in a luscious sauce packed with red wine, beef broth, vegetables, and herbs. It’s a rustic, slow-cooked masterpiece that makes even an ordinary night feel a little more special.

Why You’ll Love This Recipe

I love how this dish transforms simple, affordable ingredients into a luxurious meal. The slow cooking infuses every bite of beef with flavor, and the sauce—oh, that sauce—is packed with complexity thanks to red wine, garlic, tomato paste, and aromatic herbs. Whether I’m feeding a crowd or just cozying up at home, this recipe delivers warmth, richness, and satisfaction every single time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 beef shanks, about 1½ inches thick
Salt and black pepper
2 tablespoons olive oil
1 large onion, sliced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, smashed
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)
Chopped fresh parsley, for garnish

Directions

Prep and Season the Beef
I start by patting the beef shanks dry and seasoning both sides generously with salt and black pepper. This step helps lock in the flavor from the very beginning.
Sear for Flavor
In a large Dutch oven, I heat olive oil over medium-high. Once it’s hot, I sear the beef shanks on each side for about 3–4 minutes until a rich brown crust forms. I then remove the shanks and set them aside.
Build the Aromatic Base
In the same pot, I add the sliced onion, chopped carrots, celery, and garlic. I let the veggies cook for 5–6 minutes, stirring often, until they start to soften and the onions get a bit of color.
Add Tomato Paste and Wine
I stir in the tomato paste and let it cook for about a minute to caramelize. Then I pour in the red wine, scraping up all the flavorful browned bits from the bottom of the pot.
Add Broth and Herbs
Once the wine reduces slightly, I return the beef shanks to the pot. I pour in the beef broth, add thyme, rosemary, and bay leaves, and bring it all to a gentle simmer.
Braise Low and Slow
I cover the pot and transfer it to a 325°F (160°C) oven. I let it braise for about 2½ to 3 hours, until the meat is tender and nearly falling off the bone.
Finish and Serve
Just before serving, I stir in the balsamic vinegar (if using) for a little extra depth and gloss. I garnish with fresh parsley and serve hot, usually with mashed potatoes or crusty bread to soak up the sauce.

Servings and Timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours 15 minutes

Variations

No Wine? I sometimes replace the red wine with additional beef broth and a splash of balsamic vinegar or Worcestershire sauce for complexity.
Fresh Herbs: If I have them, I like using fresh thyme and rosemary instead of dried—just double the amount.
Vegetable Add-Ins: I’ve added mushrooms or parsnips for extra depth and earthiness.
Spicy Kick: A pinch of red pepper flakes in the tomato paste step gives the dish a subtle warmth.
Instant Pot Option: I use the sauté setting for searing and aromatics, then pressure cook on high for 50–60 minutes with a natural release.

Storage/Reheating

Leftovers keep beautifully. I store them in an airtight container in the fridge for up to 4 days. To reheat, I warm the beef and sauce gently on the stovetop over medium heat, or in the oven covered at 300°F until hot. It also freezes well—perfect for prepping ahead.

FAQs

Can I make this recipe ahead of time?

Yes, I actually think it tastes even better the next day. I braise the beef, let it cool, and store it in the fridge overnight. The flavors deepen beautifully.

Can I use a different cut of beef?

Yes, beef short ribs or oxtail work well too, but I like shanks for the marrow and the incredible texture they bring to the sauce.

What can I serve this with?

I love serving it over mashed potatoes, polenta, or egg noodles. Crusty bread is a must to mop up the sauce.

Is there a way to make it less fatty?

If I want a leaner dish, I chill the sauce after cooking and skim off the fat before reheating. It’s an easy way to lighten things up without losing flavor.

Can I cook it entirely on the stovetop?

Yes, I can simmer it gently on low heat for 2½ to 3 hours, but I stir occasionally and keep an eye on the liquid level.

Conclusion

Braised Beef Shank is one of those slow-cooked meals that never fails to impress. It fills my kitchen with incredible aromas and rewards my patience with tender, melt-in-my-mouth beef and a sauce that’s bursting with flavor. Whether I’m feeding family or cooking for myself, it’s a recipe that makes the effort so worth it.