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Braised Beef Shank Recipe

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This braised beef shank recipe transforms an affordable cut of meat into a luxurious, fork-tender meal. Slowly cooked in a savory mix of red wine, beef broth, garlic, and herbs, this comforting dish delivers rich flavor and melt-in-your-mouth texture. Perfect for a cozy dinner or impressive gathering.

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)

Instructions

  1. Season the beef: Pat shanks dry and season with salt and pepper.
  2. Sear: In a Dutch oven, heat olive oil and sear beef on both sides until browned. Remove and set aside.
  3. Sauté aromatics: Add onion, carrot, celery, and garlic. Cook for 5–6 minutes until softened.
  4. Deglaze: Stir in tomato paste, cook 1 minute. Add red wine, scraping the pot. Simmer briefly.
  5. Build the braise: Return beef to pot. Add broth, herbs, and bay leaves. Bring to a simmer.
  6. Oven braise: Cover and transfer to a 325°F (160°C) oven. Cook for 2½ to 3 hours until tender.
  7. Finish: Stir in balsamic vinegar, if using. Garnish with parsley and serve hot with sides.

Notes

  • No wine? Use more broth and a splash of Worcestershire or balsamic.
  • Fresh herbs: Double quantity if using fresh thyme or rosemary.
  • Add-ins: Mushrooms, parsnips, or red pepper flakes enhance flavor.
  • Instant Pot: Sear on sauté mode, then pressure cook 50–60 minutes.
  • Stovetop: Simmer on low for 2½ to 3 hours, stirring occasionally.

Nutrition

Find it online: https://cookedbymaya.com/braised-beef-shank-recipe/