Slow Cooked Beef Shank (Printable)

Tender beef shank slowly braised with aromatic herbs and vegetables for a hearty, flavorful main dish.

# What you'll need:

→ Meat

01 - 4 bone-in beef shanks, approximately 10.5 oz each
02 - Salt and freshly ground black pepper, to taste

→ Vegetables

03 - 2 large carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 4 garlic cloves, minced

→ Herbs & Aromatics

07 - 2 sprigs fresh rosemary
08 - 2 sprigs fresh thyme
09 - 2 bay leaves

→ Liquids

10 - 1 2/3 cups beef stock
11 - 1 cup dry red wine
12 - 2 tablespoons tomato paste
13 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 320°F.
02 - Pat beef shanks dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear beef shanks on all sides until deeply browned, approximately 3 to 4 minutes each side. Remove and set aside.
04 - In the same pot, add chopped onion, sliced carrots, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 1 minute to deepen flavor.
06 - Pour in red wine, scraping browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
07 - Return beef shanks to the pot. Add beef stock, fresh rosemary, thyme, and bay leaves.
08 - Bring to a simmer, cover pot, and transfer to preheated oven. Braise for 3 hours, turning shanks halfway through, until meat is fork-tender and falling off the bone.
09 - Remove herbs and bay leaves. Skim excess fat if desired. Adjust seasoning to taste. Serve beef shanks with braised vegetables and sauce spooned over the top.

# Expert Suggestions:

01 -
  • The meat becomes so tender it melts on your tongue while the sauce turns into pure comfort in a bowl.
  • Once everything hits the oven, you're free to set the table, light candles, or just sit with a glass of wine.
  • It tastes even better the next day, making it perfect for meal prep or those moments when you want impressive leftovers.
02 -
  • Don't skip the searing step no matter how tempted you are, it's the difference between good and unforgettable beef.
  • The meat will look barely done halfway through braising, but trust the timing and you'll be rewarded with meat that falls off the bone in the last hour.
03 -
  • If your beef shanks are very large, cut the braising time by 30 minutes and check for doneness early rather than having them fall apart into shreds.
  • A splash of red wine vinegar added at the end brightens the sauce if it feels too heavy, teaching you that balance is everything in cooking.

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