Description
This hearty beef shank recipe delivers fall-off-the-bone tenderness and rich, savory flavors. Perfect for a comforting family dinner or an impressive main dish, it’s slow-cooked to perfection with aromatic herbs and vegetables.
Ingredients
Scale
- 4 beef shanks (about 1.5–2 inches thick)
- 2 tbsp olive oil
- 2 medium onions, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup crushed tomatoes
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and black pepper to taste
Instructions
- Prep the Beef Shanks: Pat the shanks dry and season generously with salt and pepper.
- Brown the Meat: In a heavy pot or Dutch oven, heat olive oil over medium-high. Sear beef shanks on all sides until browned. Remove and set aside.
- Cook Aromatics: Add onions, carrots, and celery to the pot. Sauté until softened, then add garlic and tomato paste; cook for 1 minute.
- Deglaze and Simmer: Pour in beef broth, scraping up browned bits. Stir in crushed tomatoes, bay leaves, and thyme.
- Slow Cook: Return beef shanks to the pot. Cover and simmer on low for 2.5–3 hours (or in a 325°F oven) until meat is fork-tender.
- Serve: Remove bay leaves and thyme. Serve over mashed potatoes, polenta, or with crusty bread.
Notes
- Make-Ahead Tip: Beef shanks taste even better the next day; store in the fridge and reheat gently.
- For a gluten-free option, skip dredging the beef in flour.
- Add mushrooms or red wine for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American / European Fusion