Teresa's Recipes
Braised Beef Shank with Rich Gravy
This recipe brings you an exquisite, slow-cooked Braised Beef Shank that is brimming with comforting flavors. Each beef shank is carefully seasoned, seared to lock in the juices, then slow-cooked to perfection in a savory blend of aromatic vegetables, robust red wine, and hearty beef broth. As the dish braises, it transforms into a tender, melt-in-your-mouth delight with a rich, warming gravy. A classic recipe that harks back to the hearty, home-cooked meals of old-world Europe.
Ingredients
- 4 Beef shanks
- to taste Salt and pepper
- 2 tablespoons Olive oil
- 1, chopped Onion
- 2, chopped Carrots
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 4 cups Beef broth
- 2 sprigs Thyme
- 2 Bay leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 600
- Fat: 30g
- Carbs: 20g
- Protein: 60g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat your oven to 325°F (163°C).
- Season the beef shanks generously with salt and pepper on all sides.
- Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
- Add the beef shanks to the pot, searing them on all sides until they develop a beautiful brown crust. This will lock in their juices and give them a great flavor. Once browned, remove them from the pot and set them aside.
- In the same pot, add the chopped onion, carrots, celery sticks, and minced garlic. Sauté for about 5 minutes, or until the vegetables have softened and the onions are translucent.
- Stir in the tomato paste and let it cook for another minute to allow it to caramelize slightly. This will add a depth of flavor to your sauce.
- Pour in the red wine. As it simmers, use a wooden spoon to scrape the bottom of the pot to release any browned bits. These will add a lot of flavor to your sauce.
- Add the beef broth, thyme sprigs, and bay leaves to the pot and bring it to a simmer.
- Return the seared beef shanks to the pot. They should be mostly submerged in the broth. Cover the pot with a lid.
- Transfer the covered pot to your preheated oven and let it braise for about 2.5 to 3 hours. The beef is done when it is tender and can be easily pulled apart with a fork.
- Remove the pot from the oven and let the beef shanks rest for a few minutes to allow the flavors to meld together.
- Serve the braised beef shanks with the vegetables and a generous ladle of the rich, savory sauce. Enjoy this hearty, comforting dish!