Slow Cooked Beef Shank (Printable Version)

Tender beef shank braised with aromatic herbs and vegetables for a hearty, flavorful main dish.

# What You Need:

→ Meat

01 - 4 bone-in beef shanks, approximately 10.5 ounces each
02 - Salt and freshly ground black pepper, to taste

→ Vegetables

03 - 2 large carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 4 garlic cloves, minced

→ Herbs & Aromatics

07 - 2 sprigs fresh rosemary
08 - 2 sprigs fresh thyme
09 - 2 bay leaves

→ Liquids

10 - 1.7 cups beef stock
11 - 1 cup dry red wine
12 - 2 tablespoons tomato paste
13 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat the oven to 320°F.
02 - Pat beef shanks dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear beef shanks on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
04 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 1 minute.
06 - Pour in red wine, scraping up browned bits from the pot’s bottom. Simmer for 2 minutes.
07 - Return beef shanks to the pot. Add beef stock, rosemary, thyme, and bay leaves.
08 - Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise for 3 hours, turning shanks halfway through, until meat is fork-tender and falling off the bone.
09 - Remove herbs and bay leaves. Skim off excess fat if desired. Adjust seasoning with salt and pepper. Serve beef shanks with braising vegetables and sauce spooned over.

# Expert Tips:

01 -
  • The meat becomes so tender it practically dissolves on your tongue, with a sauce that tastes like you've been tending it all day.
  • One pot means less cleanup, and the whole house smells incredible while it braises away.
  • It's naturally gluten-free and feels fancy enough for guests but simple enough for a quiet weeknight.
02 -
  • The searing step is non-negotiable—it's where half the flavor comes from, so get that crust genuinely brown, not just gray.
  • Don't peek constantly; every time you open the oven, heat escapes and extends cooking time, so trust the process.
  • If your meat isn't fork-tender after 3 hours, give it another 30 minutes—larger shanks sometimes need the extra time, and there's no rush when something this good is in the oven.
03 -
  • If your Dutch oven isn't oven-safe, braise the entire dish on the stovetop over the lowest heat, covered, stirring occasionally to ensure even cooking and prevent sticking.
  • Beef stock made from bones you've roasted yourself will make this transcendent, but good quality store-bought stock is perfectly respectable and saves time.

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