Garlic Braised Beef Shanks
Tender, fall-off-the-bone beef shanks take center stage in this deeply flavorful recipe for Garlic Braised Beef Shanks. Slow-cooked to perfection in a rich, aromatic braising liquid of garlic, red wine, beef broth, and hearty vegetables, this dish is the epitome of comfort food with a gourmet twist. The combination of rosemary, thyme, and a touch of tomato paste enhances the savory depth, while the caramelized sear on the beef locks in bold flavor. Perfect for cozy family dinners or special occasions, serve this melt-in-your-mouth dish with creamy mashed potatoes, crusty bread, or roasted vegetables to complete the meal. Keywords: garlic braised beef shanks, tender beef shanks, slow-cooked beef recipe, hearty comfort food, braised beef dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces beef shanks
- 10 cloves garlic
- 1 large yellow onion
- 2 medium carrots
- 2 celery stalks
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup dry red wine
- 3 tablespoons olive oil
- 1 cup all-purpose flour
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef shanks dry with paper towels. Season each piece generously with 1 teaspoon of salt and black pepper, coating both sides.
Dredge the beef shanks lightly in all-purpose flour, shaking off any excess.
In a large, oven-safe Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the beef shanks to the pot in batches (do not overcrowd) and sear for 3-4 minutes on each side, until golden brown. Remove and set aside.
Reduce the heat to medium and add 1 tablespoon of olive oil to the pot. Add the yellow onion (diced), carrots (peeled and chopped into 1-inch pieces), and celery (chopped into 1-inch pieces). Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add 2 tablespoons of tomato paste and stir to coat the vegetables, cooking for 1-2 minutes to develop its flavor.
Pour in 1 cup of red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine reduce by half, about 5 minutes.
Add 3 cups of beef broth, the rosemary, thyme, and bay leaf to the pot. Stir to combine.
Return the seared beef shanks to the pot, nestling them into the liquid so they are mostly submerged.
Bring the liquid to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven.
Braise in the oven for 2.5 to 3 hours, turning the beef shanks halfway through, until the meat is tender and falls off the bone easily.
Remove the pot from the oven. Discard the rosemary, thyme sprigs, and bay leaf.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the braised beef shanks hot with the sauce spooned over the top.
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 8171 mg | 355% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 20.3 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 5310 mg | 113% | |
*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.
