Braised Beef Shank

Ingredients

Beef shanks

4 pieces (about 2-3 lbs total)

Olive oil

2 tablespoons

All-purpose flour

1/4 cup (for dredging)

Salt

to taste

Black pepper

to taste

Onion

1 large, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Red wine

2 cups

Beef broth

2 cups

Tomato paste

2 tablespoons

Fresh rosemary

2 sprigs

Fresh thyme

2 sprigs

Bay leaf

1

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the beef shanks generously with salt and pepper, then dredge in the flour, shaking off any excess.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef shanks and sear until browned on all sides, about 8 minutes. Remove the shanks from the pot and set aside.
4. In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for an additional minute until fragrant.
6. Pour in the red wine, scraping the bottom of the pot to release any browned bits, enhancing the flavor.
7. Add the beef broth, bay leaf, rosemary, and thyme to the pot, stirring to combine.
8. Return the beef shanks to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer.
9. Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef shanks are tender and easily pull apart with a fork.
10. Once cooked, remove the beef shanks from the pot and keep warm on a plate.
11. Strain the braising liquid through a fine-mesh sieve into a saucepan to remove the solids. Bring the strained liquid to a boil and reduce it by half, about 10 minutes, to concentrate the flavors.
12. Season the sauce with additional salt and pepper to taste.
13. Serve the tender beef shanks drizzled with the rich sauce.