Braised Beef Shanks
Indulge in the rich, melt-in-your-mouth flavors of Braised Beef Shanks, a comforting dish that brings together tender, fall-off-the-bone meat and a deeply savory sauce infused with aromatic vegetables, red wine, and herbs. This one-pot wonder begins by searing well-seasoned beef shanks to golden perfection, then slow-cooking them to tenderness in a robust braising liquid of beef stock and tomato paste, accented with bay leaves and thyme. Perfectly balanced with sautéed onions, carrots, and celery, this hearty meal is ideal for cozy evenings, served alongside creamy mashed potatoes, polenta, or crusty bread to soak up every bit of the luscious sauce. With minimal prep and maximum flavor, this classic recipe is a must-try for fans of slow-cooked comfort food.
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Recipe Information
Ingredients
- 4 pieces (about 10-12 ounces each) beef shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1.5 cups red wine
- 4 cups beef stock
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef shanks on both sides with salt and pepper.
Dredge the beef shanks in all-purpose flour, shaking off any excess.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef shanks in batches for about 4-5 minutes per side until golden brown. Remove and set aside.
In the same pot, add diced onion, carrots, and celery. Sauté for about 5-6 minutes, stirring occasionally, until softened.
Add minced garlic and tomato paste to the pot. Cook for another 1-2 minutes, stirring, until fragrant.
Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Return the seared beef shanks to the pot, arranging them in a single layer.
Pour in the beef stock, ensuring the shanks are mostly submerged. Add bay leaves and thyme sprigs to the pot.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).
Braise the beef shanks in the oven for 2.5 to 3 hours, checking occasionally to ensure there is enough liquid in the pot. Add more beef stock or water if needed.
Once the beef is fork-tender and falling off the bone, remove the pot from the oven.
Carefully remove the beef shanks and set them aside. Skim off any excess fat from the surface of the braising liquid.
Serve the beef shanks with the vegetables and sauce from the pot. Garnish with freshly chopped parsley.
Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 8532 mg | 371% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 23.1 g | ||
| Protein | 412.6 g | 825% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 445 mg | 34% | |
| Iron | 50.5 mg | 281% | |
| Potassium | 7334 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
