Tender Braised Beef Shank Recipe
Beef Shank Recipe
Table of Contents
Beef Shank Recipe
This tender braised beef shank recipe transforms a tough cut of meat into a flavorful, melt in your mouth dish. Perfect for cozy dinners or special occasions, this recipe combines savory ingredients and slow cooking techniques to create a hearty meal that everyone will love.
Description
When it comes to comfort food, few dishes can rival a well prepared beef shank. This beef shank recipe showcases how a humble cut of meat can be elevated into a gourmet experience with the right technique and ingredients. The slow braising process not only enhances the flavor but also breaks down the connective tissues, resulting in tender, succulent meat that easily falls off the bone.
Beef shank is cut from the leg of the cow, making it a flavorful option that is often overlooked. Its rich, beefy taste pairs beautifully with a variety of herbs, spices, and vegetables, allowing for a depth of flavor that is truly satisfying. This recipe calls for classic ingredients such as garlic, onions, carrots, and celery, along with aromatic herbs that infuse the meat with a rich, savory essence.
In this recipe, we’ll guide you through the steps of searing the beef shank, developing a robust braising liquid, and then slow cooking everything to perfection. The end result is a dish that’s perfect for serving over creamy polenta, mashed potatoes, or a bed of fluffy rice. Not only is this dish a feast for the palate, but it also fills the kitchen with mouthwatering aromas that will have everyone eagerly anticipating dinner.
Ideal for family gatherings or dinner parties, this beef shank recipe can easily be scaled up to serve a crowd. Leftovers are equally delicious and can be transformed into sandwiches or pasta dishes the next day. So, whether you’re an experienced home cook or a beginner looking to impress, this braised beef shank recipe is sure to become a favorite in your culinary repertoire.
Ingredients
- 2 pounds beef shank, bone in
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Sear the Meat: In a large, heavy bottomed pot, heat the olive oil over medium high heat. Season the beef shank with salt and pepper. Sear the shank on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Sauté until softened, about 5-6 minutes.
- Add Liquid: Stir in the tomato paste, then pour in the red wine (if using) and beef broth. Scrape the bottom of the pot to release any browned bits. Add the thyme and rosemary.
- Braise the Meat: Return the beef shank to the pot, making sure it’s submerged in the liquid. Bring to a simmer, then cover and transfer to the oven. Cook for about 2-3 hours, or until the meat is fork tender.
- Serve: Once cooked, remove the beef shank from the pot. Let it rest for a few minutes before slicing. Serve with the braising liquid and garnish with fresh parsley.
Notes
- For added richness, you can add a splash of balsamic vinegar or Worcestershire sauce to the braising liquid.
- This beef shank recipe can also be made in a slow cooker. Simply follow the same steps for searing and sautéing, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Feel free to add your favorite vegetables to the pot, such as potatoes or mushrooms, for a complete one pot meal.
Tender Braised Beef Shank Recipe
Ingredients
- 2 pounds beef shank bone in
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 2 cups beef broth
- 1 cup red wine optional, can substitute with more beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Sear the Meat: In a large, heavy bottomed pot, heat the olive oil over medium high heat. Season the beef shank with salt and pepper. Sear the shank on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Sauté until softened, about 5-6 minutes.
- Add Liquid: Stir in the tomato paste, then pour in the red wine (if using) and beef broth. Scrape the bottom of the pot to release any browned bits. Add the thyme and rosemary.
- Braise the Meat: Return the beef shank to the pot, making sure it’s submerged in the liquid. Bring to a simmer, then cover and transfer to the oven. Cook for about 2-3 hours, or until the meat is fork tender.
- Serve: Once cooked, remove the beef shank from the pot. Let it rest for a few minutes before slicing. Serve with the braising liquid and garnish with fresh parsley.
Notes
- For added richness, you can add a splash of balsamic vinegar or Worcestershire sauce to the braising liquid.
- This beef shank recipe can also be made in a slow cooker. Simply follow the same steps for searing and sautéing, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Feel free to add your favorite vegetables to the pot, such as potatoes or mushrooms, for a complete one pot meal.
