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

Scale

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

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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.