Braised Beef Shank Recipe

I absolutely adore this recipe because the slow-cooked beef shanks turn incredibly tender and full of rich, savory flavors that instantly transport me to cozy, comforting gatherings. Plus, the combination of red wine and balsamic vinegar creates an irresistible sauce that makes every bite feel like a fancy culinary adventure right in my own kitchen.

The comforting and rich flavors of braised beef shank are something I adore. The dish features tender bone-in beef shanks, and the aromatic combination of onion, carrots, and celery offers a superbly subtle blend of flavors.

Infused with red wine and beef broth, and seasoned with bay leaves, thyme, and just a touch of balsamic vinegar, this is a meal that delights the senses. It’s comforting, hearty, and incredibly nutritious.

Ingredients

Beef Shanks:
Abundant in protein; offers collagen and a profound, meaty flavor.

Olive Oil:
Fats that are good for the heart; they add depth of flavor and help with the browning of foods.

Carrots:
Rich in fiber and vitamins; presents a delicate sweetness.

Red Wine:
Imparts nuance and sophistication; touches of acidity amplify flavors.

Garlic:
Antioxidant properties; brings in aromatic depth and warmth.

Balsamic Vinegar:
A kick that is sweet and tangy; it balances the richness of beef.

Ingredient Quantities

• 4 beef shanks, bone-in (about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tablespoon balsamic vinegar
• Chopped fresh parsley, for garnish

Instructions

1. Generously season the beef shanks with salt and freshly ground black pepper on either side.

2. In a large pot or Dutch oven with a thick bottom, warm the olive oil over medium-high heat. In batches, add the beef shanks and sear them until they are browned on both sides, about 4-5 minutes per side. Remove the shanks and set them aside.

3. In the same pot, add the diced onion, diced carrots, and diced celery. Cook until the softened vegetables are al dente, about 5 minutes.

4. Add the minced garlic, and cook for another minute until fragrant.

5. Add the tomato paste and cook for 1-2 minutes, allowing it to caramelize a bit.

6. Add the red wine, using a wooden spoon to free any stuck bits from the bottom of the pot. Let the wine bubble away for about 2-3 minutes.

7. Return the beef shanks to the pot and add the beef broth, bay leaves, and thyme. Bring the mixture to a gentle simmer.

8. Place the lid on the pot and lower the heat to allow a gentle simmer. Braise the beef for about
2.5 to 3 hours, or until it yields with tender resistance and comes off the bone, at last, quite willingly.

9. Stir in the balsamic vinegar and adjust the seasoning with salt and pepper, if needed, once the beef has reached its desired tenderness.

10. Braised beef shanks make a delightful dish to serve hot, garnished with fresh parsley. Accompany them with whatever you choose—potatoes mashed, riced, or otherwise—that is your favorite vehicle for gravy.

Equipment Needed

1. Large pot or Dutch oven
2. Tongs
3. Wooden spoon
4. Measuring spoons
5. Measuring cups
6. Cutting board
7. Chef’s knife
8. Mixing bowls

FAQ

• Q: Can I use a different cut of meat instead of beef shanks?You can use beef short ribs or oxtail instead, but they are not the only substitutes. They come with their own set of instructions and timings.
• Q: Is there a non-alcoholic substitute for the red wine?A: Yes, you may use the same amount of beef broth or grape juice to replace red wine for a non-alcoholic version.
• Q: Can this be made in a slow cooker?A: Without a doubt. Brown the beef as instructed, and then move all components into a slow cooker. Set it to low, and let it work its magic for 6 to 8 hours.
• Q: How should leftovers be stored?A: Place uneaten food in a tightly sealed container and store it in the refrigerator for no more than 3 days. It can be reheated on the stove or in the microwave. When using the microwave, be sure to cover the dish.
• Q: Can I add other vegetables?Yes, you can enhance the dish by adding potatoes or mushrooms. You can add them; just make sure to cut them into pieces that are similar in size to the other ingredients, which will ensure that everything cooks evenly.
• Q: What can I serve with braised beef shank?B: Mashed potatoes, polenta, or crusty bread can all soak up the sauce of this dish and go well with it.
• Q: How do I know when the beef shanks are done?A: Fork-tender and easily falling off the bone, the beef should typically after 2 to 3 hours of braising.

Substitutions and Variations

Beef shanks – If you can’t find it, use oxtail or short ribs. They’ll provide a similar texture and flavor.
Vegetable oil or canola oil can be used as substitutes for olive oil.
BEEF BROTH OR GRAPE JUICE

FOR A NON-ALCOHOLIC SUBSTITUTE
Beef broth – For a lighter flavor, use chicken broth or vegetable broth.
Thyme, fresh – Dried thyme may be used, but you should decrease the amount to 1 teaspoon.

Pro Tips

1. Searing for Maximum Flavor Ensure the beef shanks are very dry before searing. Pat them with paper towels to remove moisture. A dry surface promotes better browning, which enhances flavor.

2. Building a Flavor Base Consider adding a splash of balsamic vinegar or a spoonful of sugar when cooking the tomato paste. This subtle sweetness can enhance the depth of flavor in your braise.

3. Deglazing Tips After cooking the vegetables and tomato paste, pour in a bit of extra red wine to deglaze the pot thoroughly. Scraping up the browned bits (fond) adds intensity to your dish.

4. Herb Infusion For even more aromatic depth, tie the thyme and bay leaves together with kitchen twine to make removal easier at the end, or add a bit of rosemary for an additional herbal note.

5. Resting Before Serving After cooking, let the dish rest for about 15-20 minutes before serving. This allows the juices to redistribute, making the beef even more tender and flavorful.