Red Wine Braised Center Cut Beef Shanks
Indulge in the rich, savory elegance of Red Wine Braised Center Cut Beef Shanks, a dish that transforms humble ingredients into a gourmet masterpiece. Tender, bone-in beef shanks are seared to perfection, then slow-braised in a robust sauce of dry red wine, beef stock, and aromatics like garlic, thyme, and bay leaves. The result? Meat so luscious it practically falls off the bone, enveloped in a deeply flavorful, velvety sauce. Complemented by caramelized vegetables and a fragrant garnish of fresh parsley, this soul-soothing recipe is ideal for special occasions or an elevated weeknight dinner. Pair it with creamy mashed potatoes, rustic polenta, or crusty bread to soak up every last drop of the rich braising liquid. Perfect for lovers of slow-cooked comfort food, this one-pot dish not only warms the soul but also fills your home with intoxicating aromas.
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Recipe Information
Ingredients
- 4 pieces center-cut beef shanks, bone-in
- 2 teaspoons kosher salt
- 1 teaspoons freshly ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 large carrots, diced
- 2 large celery stalks, diced
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 3 cups beef stock
- 2 leaves bay leaves
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef shanks dry with paper towels, then season them with kosher salt and black pepper on all sides.
Lightly dredge the shanks in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the beef shanks for about 4-5 minutes on each side, until a deep golden-brown crust forms. Work in batches if necessary. Remove the shanks and set aside.
Add the remaining 1 tablespoon of olive oil to the Dutch oven, then add the diced carrots, celery, and onion. Sauté for 5-7 minutes, until the vegetables are softened and begin to caramelize.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up any brown bits from the bottom of the pot. Simmer for about 5 minutes to reduce the wine slightly.
Add the beef stock, bay leaves, and thyme sprigs to the pot. Stir to combine.
Return the seared beef shanks to the pot, nestling them into the liquid and ensuring they are mostly submerged.
Bring the mixture to a gentle simmer, then cover the Dutch oven with its lid and transfer it to the preheated oven.
Braise the beef shanks in the oven for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Carefully remove the Dutch oven from the oven. Discard the bay leaves and thyme sprigs.
Serve the beef shanks hot, topped with the braising liquid and vegetables, garnished with chopped fresh parsley. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 32.9 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 20.4 mg | 114% | |
| Potassium | 2759 mg | 59% | |
*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.
