If you’re craving a dish that comforts the soul and impresses with rich flavors, this Braised Beef Shank with Red Wine and Aromatic Herbs Recipe is what you’ve been waiting for. Tender beef shanks slowly cooked until they practically melt off the bone, bathed in a luscious sauce infused with wine, garlic, and fresh herbs—this recipe brings rustic elegance right to your table. Every ingredient plays its part, creating a deeply satisfying experience that’s perfect for cozy dinners or special occasions.
Ingredients You’ll Need
These simple, thoughtfully chosen ingredients combine to make this Braised Beef Shank with Red Wine and Aromatic Herbs Recipe truly unforgettable. Each adds depth, aroma, or texture, making every bite a celebration of hearty, comforting flavors.
- 2–3 beef shanks (about 2 pounds total): Choose well-marbled shanks for rich flavor and tenderness after braising.
- Salt and black pepper to taste: Essential for seasoning and enhancing natural beef flavors.
- 2 tablespoons all-purpose flour (optional, for dusting): Helps create a beautiful crust and thickens the sauce.
- 2 tablespoons olive oil: For searing the meat to lock in juices and develop a golden crust.
- 1 onion (chopped): Adds sweetness and depth when sautéed with vegetables.
- 2 carrots (sliced): Bring a subtle earthiness and vibrant color to the braise.
- 2 celery stalks (sliced): Adds aromatic freshness and balances the dish.
- 4 cloves garlic (minced): Infuses the sauce with warm, inviting flavor.
- 2 tablespoons tomato paste: Brings umami richness and a hint of sweetness.
- 1 cup red wine (or beef broth): Adds complexity and tenderizes the meat beautifully.
- 2 cups beef broth: The flavorful base liquid that keeps the beef moist during cooking.
- 2 sprigs fresh thyme: Offers a subtle herbal note that complements the beef perfectly.
- 1 sprig fresh rosemary: Provides robust, pine-like aroma to the dish.
- 2 bay leaves: Impart gentle earthiness to round out the flavor profile.
How to Make Braised Beef Shank with Red Wine and Aromatic Herbs Recipe
Step 1: Season and Sear the Beef Shanks
Begin by seasoning the beef shanks generously with salt and black pepper. If you choose, lightly dust them with flour to encourage a wonderfully crusty exterior. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat, then sear the shanks for 3 to 4 minutes on each side until they develop a deep golden-brown color. This step locks in juices and lays the perfect flavor foundation for the braise. Remove the beef and set it aside while you prepare the vegetables.
Step 2: Sauté the Vegetables
In the same pot, add your chopped onions, carrots, and celery. Sauté for around 5 to 6 minutes until they soften and become aromatic, scraping up any tasty browned bits stuck to the bottom. Then stir in minced garlic and tomato paste, cooking for 1 to 2 minutes to deepen their flavor and sweeten the mix slightly.
Step 3: Deglaze and Build the Braising Liquid
Pour in the red wine—a key highlight of this Braised Beef Shank with Red Wine and Aromatic Herbs Recipe—and use a wooden spoon to scrape up every golden bite clinging to the pot. Allow it to simmer for a few minutes to reduce and concentrate. Next, add beef broth along with the fresh thyme, rosemary, and bay leaves, creating a fragrant bath for the shanks.
Step 4: Braise the Beef Shanks
Return the beef shanks back into the pot, ensuring they are mostly submerged in the flavorful liquid. Bring everything to a gentle simmer on the stovetop, then cover the pot and transfer it to a preheated oven at 325°F (165°C). Allow the hearty beef to slowly braise for 2 1/2 to 3 hours until the meat is tender and falling off the bone—this slow cooking is what transforms the dish into such a comforting masterpiece.
Step 5: Finish the Sauce and Serve
Once the beef is perfectly tender, take the shanks out and strain or blend the sauce for a smooth consistency if you like. This rich gravy is perfect ladled generously over the shanks and complements creamy mashed potatoes, fluffy polenta, or simple rice for an absolutely satisfying meal.
How to Serve Braised Beef Shank with Red Wine and Aromatic Herbs Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few thyme leaves makes a gorgeous, fresh pop of color. A drizzle of good quality olive oil can also add a silky finish to each plate. These small touches enhance both the presentation and flavor.
Side Dishes
This beef shank pairs beautifully with creamy mashed potatoes that soak up the luscious sauce or polenta for a silky, comforting base. Roasted root vegetables or simple steamed green beans add texture contrasts and brighten the plate with fresh flavors.
Creative Ways to Present
For a stunning family-style display, serve the entire pot of braised beef at the center of the table allowing everyone to help themselves. Alternatively, create elegant individual portions by plating one tender shank atop a bed of creamy polenta, drizzling sauce artfully around the edge, perfect for dinner parties or cozy date nights.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover beef shanks and sauce to an airtight container and store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it ideal for next-day enjoyment.
Freezing
This Braised Beef Shank with Red Wine and Aromatic Herbs Recipe freezes exceptionally well. Place portions in freezer-safe bags or containers, removing as much air as possible, then freeze for up to 3 months. It’s perfect for preparing in advance and having a delicious meal ready whenever you want.
Reheating
Gently reheat leftovers over low heat on the stovetop to keep the beef tender and avoid drying it out. Adding a splash of broth or water can help loosen the sauce if it has thickened too much in the fridge or freezer.
FAQs
Can I use another cut of beef instead of shanks?
Absolutely! While beef shanks are ideal because of their connective tissue that breaks down into gelatin, short ribs or chuck roast can be delicious substitutes as they also become tender with slow cooking.
Is red wine necessary for this recipe?
Red wine adds wonderful depth and complexity to the sauce, but you can substitute with extra beef broth or grape juice for a non-alcoholic version. The dish will still be delicious, just slightly different in flavor.
Can I prepare this in a slow cooker?
Yes! After searing the beef and sautéing the vegetables, transfer everything to your slow cooker and cook on low for about 8 hours. The slow cooker method also yields incredibly tender meat and is very convenient for busy days.
How do I know when the beef is done?
The beef is perfectly cooked when it is tender enough to fall off the bone easily with a fork. The slow braising process breaks down the tough fibers, resulting in melt-in-your-mouth texture.
Can this recipe be made gluten-free?
Yes. Simply omit the flour or use gluten-free flour for dusting the beef. All other ingredients are naturally gluten-free, making this dish appropriate for gluten-sensitive diets.
Final Thoughts
This Braised Beef Shank with Red Wine and Aromatic Herbs Recipe is a personal favorite for good reason. It fills your kitchen with irresistible aromas, delivers deep, rich flavors, and offers comforting tenderness that welcomes everyone to the table. I warmly encourage you to give this recipe a try—it might just become your go-to for cozy dinners that impress.
Print
Braised Beef Shank with Red Wine and Aromatic Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: European-Inspired
- Diet: Gluten Free
Description
This Braised Beef Shank recipe delivers tender, flavorful meat slowly cooked in a rich sauce of red wine, beef broth, and aromatic herbs. Perfect for a comforting main course, the beef shanks are first seared to develop deep flavor and then braised in the oven until melt-in-your-mouth tender. Serve with mashed potatoes, polenta, or rice for a hearty and satisfying meal.
Ingredients
Meat
- 2–3 beef shanks (about 2 pounds total)
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional, for dusting)
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
Liquids and Seasonings
- 2 tablespoons tomato paste
- 1 cup red wine (or beef broth)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
Instructions
- Season and Sear: Season the beef shanks generously with salt and black pepper. If using, lightly dust with flour and shake off any excess. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef shanks for 3 to 4 minutes on each side until well browned. Remove the meat and set aside.
- Sauté Vegetables and Aromatics: In the same pot, add the chopped onion, sliced carrots, and sliced celery. Sauté them for 5 to 6 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another 1 to 2 minutes to develop flavor.
- Deglaze and Add Liquids: Pour in the red wine (or beef broth if preferred), scraping up any browned bits from the bottom of the pot. Let the liquid simmer for 2 to 3 minutes to reduce slightly. Then add the beef broth, fresh thyme, rosemary, and bay leaves.
- Braise Beef Shanks: Return the seared beef shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer on the stovetop, then cover the Dutch oven and transfer it to a preheated oven set at 325°F (165°C).
- Cook Until Tender: Braise the beef shanks in the oven for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
- Finish Sauce and Serve: Remove the beef shanks from the pot. Optionally strain or blend the braising liquid to create a smooth sauce. Serve the beef shanks hot over mashed potatoes, polenta, or rice for a comforting meal.
Notes
- For a slow cooker version, sear the meat and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker and cook on low for 8 hours.
- Braised beef shanks reheat very well and taste even better the next day as flavors continue to develop.
- Omit the flour or use gluten-free flour to keep this recipe gluten-free.
