There’s something truly special about gathering around the table for a meal as comforting and rich as Braised Beef Shank. This classic dish transforms a humble cut of beef into a meltingly tender, flavor-packed showstopper thanks to slow, gentle braising with aromatic veggies, red wine, and herbs. The result is a deeply savory main course with layers of texture – fork-tender meat, a silky sauce, and a mix of vibrant veggies. Whether you’re planning a cozy Sunday supper or looking to impress guests with minimal stress, Braised Beef Shank is that soul-soothing, celebration-worthy dish you’ll keep coming back to.
Ingredients You’ll Need
A handful of simple pantry staples and fresh basics are all you need to coax out incredible flavor and texture in this dish. Each ingredient brings its own special touch, from juice-sealing olive oil to aromatic herbs, ensuring this Braised Beef Shank is anything but ordinary.
- Beef shanks (4, about 1.5 inches thick): This cut delivers amazing flavor and richness, plus beautifully tender meat once braised.
- Olive oil (1 tablespoon): A quick sear in olive oil locks in juices and gives gorgeous color to the beef.
- Onion (1, chopped): Adds sweetness, depth, and a savory backbone to the sauce.
- Carrots (2, chopped): Carrots lend subtle sweetness and vivid color, softening into the sauce.
- Celery stalks (2, chopped): Celery rounds out the vegetable trio with earthy undertones and a lovely aroma.
- Garlic cloves (4, minced): Essential for building layers of flavor that meld perfectly during braising.
- Tomato paste (2 tablespoons): Gives body and a gentle zing to the braising liquid, helping the sauce thicken.
- Red wine (1 cup): Adds depth and a touch of acidity, balancing the richness of the beef (sub with more broth if needed).
- Beef broth (2 cups): Ensures the beef stays moist and imbues loads of savory character to the sauce.
- Dried thyme (1 teaspoon): Brings subtle herby notes that make the flavors shine.
- Dried rosemary (1 teaspoon): Rosemary’s earthy aroma adds sophistication and pairs beautifully with beef.
- Bay leaves (2): A classic background note that enhances all the other flavors during the long braise.
- Salt (1 teaspoon): Essential for seasoning every layer of the dish and melding textures.
- Black pepper (½ teaspoon): A gentle kick to balance the sauce and meat.
- Fresh parsley (for garnish): Brightens up the final dish, adding freshness and color right before serving.
How to Make Braised Beef Shank
Step 1: Prep and Season the Beef
Start by patting your beef shanks dry with paper towels, then season them generously with salt and black pepper. This not only builds a flavor base but also ensures a beautiful crust when seared. Don’t rush this step — a thorough seasoning means even more flavor in every bite of your Braised Beef Shank.
Step 2: Sear for Big Flavor
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef shanks and sear them for 3 to 4 minutes per side, until deeply browned. This step creates irresistible savory notes and locks in the juices, so your Braised Beef Shank turns out succulent every time. Transfer the browned shanks to a plate for now.
Step 3: Sauté the Aromatics
Add your chopped onion, carrots, and celery straight into the same pot. Cook for 5 minutes, stirring occasionally, until the veggies begin to soften and the onion turns translucent. Next, stir in the garlic and tomato paste, letting everything sizzle for about a minute — this gives your sauce a rich, slightly sweet undertone.
Step 4: Deglaze and Build the Sauce
Pour in the red wine, scraping up all those tasty browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes so the alcohol cooks off and the flavors concentrate. Now add the beef broth, dried thyme, rosemary, and bay leaves. Toss everything together — your kitchen should smell incredible by now!
Step 5: Braise Low and Slow
Return the seared beef shanks to the pot, nestling them into the liquid so they’re mostly submerged. Once everything is packed in snug, cover tightly with a lid and transfer to your preheated oven at 325°F (160°C). Let the Braised Beef Shank cook for 2.5 to 3 hours, until the meat is completely fork-tender and practically falling off the bone.
Step 6: Finish and Serve
Carefully pull out the bay leaves and discard them. Spoon the luscious sauce and veggies over the beef shanks, then shower everything with lots of fresh chopped parsley for a pop of color and freshness. Now, your Braised Beef Shank is ready to shine!
How to Serve Braised Beef Shank
Garnishes
A finishing flourish of chopped fresh parsley is classic — it adds a fresh bite against the rich sauce. Cracked black pepper is another easy garnish, or try a sprinkle of lemon zest if you like a subtle lift. If you’re feeling fancy, a drizzle of high-quality olive oil on each Braised Beef Shank right before serving brings extra shine and aroma.
Side Dishes
Braised Beef Shank deserves a comforting, starchy side. Think creamy mashed potatoes, dreamy polenta, buttery risotto, or even whole-grain couscous to soak up all that sauce. A simple green salad or steamed greens will balance the meal, giving you freshness and crunch to counter the hearty beef.
Creative Ways to Present
For a rustic touch, serve the shanks straight from the Dutch oven at the table, ladling sauce over each piece. Or plate each Braised Beef Shank atop a mound of mashed potatoes, spooning plenty of the vegetable-rich sauce on top. For a family-style twist, shred the meat off the bones and mix it back into the sauce for a “ragu” to serve over pasta or crusty bread. There’s truly no wrong way!
Make Ahead and Storage
Storing Leftovers
Any leftover Braised Beef Shank can be refrigerated in an airtight container for up to 3 days. The flavors just keep getting better, and the sauce thickens and mellows as it sits, making lunch or dinner the next day even dreamier.
Freezing
To freeze, let the Braised Beef Shank cool completely, then portion the meat and sauce into freezer-safe containers or heavy-duty freezer bags. Seal well and store for up to 2 months. Label and date — this makes special-occasion-worthy fare anytime you need a quick, delicious meal.
Reheating
Warm leftovers gently in a pot over low heat, adding a splash of beef broth or water to loosen the sauce if needed. You can also reheat individual portions in the microwave (covered) in 1-2 minute bursts. Just take care not to overcook, so the beef stays soft and juicy.
FAQs
Can I make Braised Beef Shank without red wine?
Absolutely! If you prefer not to use wine, simply swap in an additional cup of beef broth. You’ll still get an incredible depth of flavor, and the dish will be just as comforting.
What’s the best way to get the meat really tender?
The secret to tender Braised Beef Shank is low and slow oven braising. Make sure the shanks are mostly submerged in the liquid and cook until the meat is fork-tender — about 2.5 to 3 hours does the trick every time.
Can I make this recipe in a slow cooker?
Yes! After searing the beef and sautéing vegetables on the stove, transfer everything to the slow cooker. Set it on low for 7-8 hours, or until the beef is perfectly tender and the flavors have melded beautifully.
What cut of beef can I substitute if I can’t find shank?
If beef shank isn’t available, you can use beef short ribs or oxtail. Both options work wonderfully, though the cooking time and fat content might vary slightly. Just follow the same braising principle for meltingly good results.
Is Braised Beef Shank gluten-free?
Yes, this recipe is naturally gluten-free — as long as your beef broth and wine are certified gluten-free. Always check your labels if you’re cooking for anyone with gluten sensitivities.
Final Thoughts
If you’re craving a meal that delivers big flavor, cozy comfort, and a touch of wow-factor, you absolutely need to try Braised Beef Shank. Whether it’s a weeknight treat or the star of your dinner party, it promises fork-tender meat and a sauce that begs for bread or mashed potatoes. Give this recipe a go — it just might become your new secret favorite!
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Braised Beef Shank Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This hearty and flavorful braised beef shank recipe is a comforting dish perfect for a cozy dinner. The beef shanks are slowly cooked in a rich red wine and beef broth sauce until tender and succulent. Serve this Italian-inspired dish over creamy mashed potatoes for a satisfying meal.
Ingredients
Ingredients:
- 4 beef shanks (about 1.5 inches thick)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- fresh parsley for garnish
Instructions
- Preheat oven: Preheat oven to 325°F (160°C).
- Sear beef: Season beef shanks with salt and pepper. Sear in a Dutch oven until browned. Remove and set aside.
- Cook vegetables: In the same pot, cook onion, carrots, and celery until softened. Add garlic and tomato paste, cook briefly.
- Deglaze: Deglaze with red wine, then add beef broth, thyme, rosemary, and bay leaves.
- Braise: Return beef shanks to the pot, cover, and braise in the oven for 2.5 to 3 hours.
- Finish: Garnish with parsley before serving.
Notes
- Serve over mashed potatoes, polenta, or creamy risotto.
- You can substitute red wine with more beef broth if desired.
Nutrition
- Serving Size: 1 beef shank
- Calories: 520
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 140 mg
