Teresa's Recipes
Braised Beef Shank
Indulge in the rich flavors of this braised beef shank recipe, where tender, fall-off-the-bone meat is lovingly cooked in a robust blend of red wine and savory beef broth. Infused with aromatic herbs like rosemary and thyme, and accompanied by a medley of caramelized vegetables, this dish brings warmth and comfort to any table. Perfect for special occasions or a cozy family dinner, braised beef shank is a true testament to the beauty of slow cooking, allowing the ingredients to meld into a symphony of flavors that will have everyone coming back for seconds.
Ingredients
- 4 pieces (about 2-3 lbs total) Beef shanks
- 2 tablespoons Olive oil
- 1/4 cup (for dredging) All-purpose flour
- to taste Salt
- to taste Black pepper
- 1 large, diced Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 4 cloves, minced Garlic
- 2 cups Red wine
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 Bay leaf
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 20g
- Carbs: 25g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat the oven to 325°F (160°C).
- Season the beef shanks generously with salt and pepper, then dredge in the flour, shaking off any excess.
- 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.
- In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional minute until fragrant.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits, enhancing the flavor.
- Add the beef broth, bay leaf, rosemary, and thyme to the pot, stirring to combine.
- Return the beef shanks to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer.
- 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.
- Once cooked, remove the beef shanks from the pot and keep warm on a plate.
- 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.
- Season the sauce with additional salt and pepper to taste.
- Serve the tender beef shanks drizzled with the rich sauce.
Tips
- For a deeper flavor, consider using a full-bodied red wine like Cabernet Sauvignon.
- Pair this dish with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
- Feel free to add other root vegetables like parsnips or turnips for added flavor.