Spiced Beef Shank Recipe

There’s something deeply rewarding about a dish that fills your home with warmth and the tantalizing aroma of spices—and this slow-cooked beef shank recipe does exactly that. It’s like wrapping yourself in a cozy blanket on a cold day, but for your taste buds.

Savor the deep flavors of my Spiced Beef Shank recipe, a rich dish made (almost) entirely from In a large Dutch oven over medium heat, warm the oil. In a small bowl, mix together the cumin, coriander, salt, pepper, and cayenne (if using).

Rub the mixture all over the beef shank. Brown the shank on all sides, about 10 minutes.

Remove the shank to a plate. In the same pot, add the onions, stirring to coat in the oil and spices.

Cook for 2 minutes. Add the garlic and cook for an additional minute.

Add the beef shank back to the pot, along with any juices that have accumulated on the plate.

Spiced Beef Shank Recipe Ingredients

• Beef Shanks: Rich in protein, provide iron, gelatin, and collagen.
• Olive Oil: Heart-healthy fat, contains antioxidants.
• Onion: Provides flavor, adds fiber, vitamin C, and antioxidants.
• Garlic: Offers flavor, may boost immunity, contains allicin.
• Cumin: Adds earthiness, aids digestion, contains iron.
• Smoked Paprika: Provides smoky flavor, high in vitamin A.
• Cinnamon: Adds warmth, regulates blood sugar, contains antioxidants.
• Diced Tomatoes: Packed with vitamin C, source of lycopene.
• Red Wine: Enhances depth of flavor, contains resveratrol.

Spiced Beef Shank Recipe Ingredient Quantities

• 2 beef shanks (about 1.5 to 2 pounds each)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon tomato paste
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1/4 cup red wine (optional)
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped (for garnish)

How to Make this Spiced Beef Shank Recipe

1. Sprinkle salt and freshly ground black pepper on both sides of the beef shanks.

2. In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium-high heat. Brown the beef shanks on both sides, about 4-5 minutes per side. Remove shanks and set aside.

3. In the identical pot, mix in the diced onion and fry them in the pot for roughly 5 minutes, or until they become soft. Then, pour in the minced garlic and keep frying them both for another 1-2 minutes, or until the garlic becomes fragrant.

4. Combine the ground cumin, ground coriander, smoked paprika, ground cinnamon, ground allspice, and cayenne pepper, and cook for an additional minute to toast the spices.

5. Stir well into the pot so that the onions and garlic are coated with the tomato paste.

6. Add the diced tomatoes along with their juices, beef broth, and red wine (if using) into the pot. Stir well to mix everything together.

7. Return the beef shanks to the pot and make sure they are submerged in the sauce. Add the bay leaves to the mixture.

8. Bring to a simmer, then reduce heat to low and cover the pot. Cook for 2 to
2.5 hours, or until the beef is tender and easily pulls away from the bone, stirring occasionally.

9. If necessary, season with more salt and pepper to taste. Discard the bay leaves.

10. Present the seasoned beef shank as the principal protein, meriting a place of honor on the plate. Next, drizzle it with a generous portion of pan sauce. To complete the dish, scatter fresh, bright parsley and/or chives over the beef and sauce.

Spiced Beef Shank Recipe Equipment Needed

1. Large, heavy-bottomed pot or Dutch oven
2. Tongs (for handling the beef shanks)
3. Knife (for chopping onion and mincing garlic)
4. Cutting board
5. Measuring spoons
6. Can opener (for opening diced tomatoes can)
7. Wooden spoon or spatula (for stirring)
8. Ladle (for serving sauce)
9. Plate (for setting aside browned beef shanks)
10. Optional: Grinder (for freshly ground black pepper)

FAQ

• Can I use a different cut of meat for this recipe?Indeed, you can replace beef shank with either oxtail or short ribs, but be prepared to alter the cooking time, if necessary, since various cuts can differ quite a bit in tenderness.
• Is it necessary to use red wine in the recipe?No, red wine is not mandatory. It provides a depth of flavor, but you can leave it out or make a substitution with more beef broth if you like.
• What should I serve with spiced beef shank?This dish goes well with crusty bread, rice, or mashed potatoes, which are all excellent vehicles for the delicious sauce.
• Can this recipe be made in a slow cooker?Affirmative, once the beef shanks are seared and the onions and spices are sautéed, you may proceed to place everything into the slow cooker. Your cooking time will be 7-8 hours on low, or until your shanks reach tenderness.
• How can I reduce the heat in this dish?Make the dish less spicy by reducing or omitting the cayenne pepper. You can also add more broth or tomatoes to dilute the spice level.
• Can I make this recipe ahead of time?Without a doubt, the tastes usually intensify overnight. Place it in the fridge and warm it subtly on the stovetop or in the oven before dishing it out.

Spiced Beef Shank Recipe Substitutions and Variations

Avocado oil or sunflower oil are good substitutes for olive oil.
Beef shanks: Use oxtail or lamb shanks for a different flavor profile.
Ground cumin: Substitute with ground caraway seeds or ground coriander for a similar earthy taste.
Red wine: Use more beef broth or grape juice to make a substitution; this works for an alcohol-free option.
Fresh parsley: Substitute with fresh cilantro or chives for garnish.

Pro Tips

1. Sear for Extra Flavor Ensure the beef shanks are well-seared to develop a rich, deep flavor. Use a hot pan and avoid overcrowding to get a good crust on the meat.

2. Deglaze the Pot After browning the beef, consider deglazing the pot with a splash of red wine or beef broth, scraping up any browned bits from the bottom. This adds extra depth to the sauce.

3. Spice Adjustment Adjust the level of cayenne pepper to suit your heat preference. Start with a small amount and add more as needed.

4. Layering Spices Toasting the spices in step 4 enhances their flavors. Make sure to not skip this step for a more aromatic dish.

5. Rest for Enhanced Flavor Allow the dish to rest for about 10-15 minutes off the heat before serving. This lets the flavors meld together even better.