Description
Discover the best cooking method for beef shanks to achieve tender, flavorful meat every time. Learn why braising and slow cooking work best and get tips for perfect results.
Ingredients
Scale
- 2–3 lbs beef shanks
- 4 cups beef stock
- 2 tbsp olive oil
- 1 large onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 2 bay leaves
- 1 sprig rosemary
- Salt and pepper to taste
Instructions
- Prep the Shanks: Pat beef shanks dry with paper towels. Season generously with salt and pepper.
- Sear the Meat: In a large Dutch oven, heat olive oil over medium-high heat. Brown shanks on both sides for 3–4 minutes each. Remove and set aside.
- Sauté Vegetables: In the same pot, add onions, carrots, celery, and garlic. Cook for 5 minutes until softened.
- Deglaze and Add Liquid: Pour in beef stock, scraping up browned bits from the bottom. Add bay leaves and rosemary.
- Braise: Return shanks to the pot. Cover and transfer to a 325°F oven for 2.5–3 hours, or until meat is fork-tender.
- Serve: Remove bay leaves and herbs. Serve hot with mashed potatoes or crusty bread.
Notes
- You can also slow cook the shanks on low for 8 hours instead of oven braising.
- For richer flavor, add a splash of red wine during deglazing.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising / Slow Cooking
- Cuisine: American, European
Nutrition
- Serving Size: 1 portion
- Calories: ~420 kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 52g
- Cholesterol: 120mg