This simple beef shank recipe is a flavorful dish that is best suited to slow-cooking methods. Tender beef smothered in a rich, meaty gravy – the perfect comfort food!
In this simple beef shank recipe, we’ll be using basic ingredients, easy techniques, and some patience, to create a delicious and comforting meal that’s perfect for a cozy night in or a hearty family dinner.
More Beef Recipes To Try
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Beef And Broccoli Stir Fry
Barbacoa Beef
Ground Beef With Rice
Beef shanks are a cut of meat taken from the leg of the cow. It is an inexpensive, tough cut of meat that requires a longer cooking time to become tender and fall off the bone. When cooked properly, beef shanks have an incredibly rich, meaty flavor that’s hard to resist.
One of the most distinctive features of beef shanks is the bone that runs through the center, which adds a lot of flavor and goodness to the meat as it cooks.
Table of Contents
Ingredients for simple Braised beef shankS
Here are the ingredients typically used in a simple beef shank recipe:
- Beef shank
- Olive oil or vegetable oil
- Onion
- Garlic
- Carrots
- Celery
- Tomato paste or crushed tomatoes
- Beef broth or stock
- Bay leaves
- Thyme
- Salt
- Black pepper
How to make simple beef shank
Sure, here are detailed instructions on how to make simple beef shank using the recipe provided in this chat:
To begin, preheat your oven to 325°F (165°C). Heat a large Dutch oven or oven-safe pot over medium heat with 2 tablespoons of olive oil. While the pot heats up, season 4 beef shanks, each about 1 inch thick, with salt and black pepper.
Once the pot is hot, add the beef shanks and sear them on both sides until they are browned. This should take about 5 minutes per side. Once the beef shanks are browned, remove them from the pot and set them aside on a plate.
Next, add 1 chopped onion, 4 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks to the same pot that you seared the beef shanks in. Sauté the vegetables until they are softened, which should take about 5-7 minutes.
Stir in 2 tablespoons of tomato paste, 2 cups of beef broth, 1 cup of red wine, 2 bay leaves, 1 teaspoon of dried thyme, and more salt and black pepper to taste. Once the mixture is combined, add the beef shanks back to the pot and spoon some of the sauce over the top.
Cover the pot with a lid and transfer it to the preheated oven. Bake the beef shanks for 2-3 hours, or until they are tender and falling off the bone.
Once the beef shanks are done, remove the pot from the oven and let them rest for 10 minutes before serving. This will allow the juices to redistribute and ensure that the beef shanks are moist and tender.
When you’re ready to serve, simply spoon some of the sauce over the beef shanks and enjoy!
storing Cooked beef shank
If you have leftovers or need to store beef shanks for later, here are some tips on how to properly store it:
Before storing, let the beef shank cool to room temperature. This will keep the meat fresh longer.
Transfer the beef shank and any remaining sauce to an airtight container, such as a glass or plastic container with a tight-fitting lid.
Depending on how long you want to store the beef shank, you can either refrigerate it for up to 4 days or freeze it for up to 3 months. If freezing, make sure to label the container with the date so you know when it was made.
To reheat, place the beef shank and sauce in a microwave-safe dish, cover with a lid or plastic wrap, and microwave on medium heat for 1-2 minutes, or until the meat is heated through. Stir occasionally to ensure even heating.
Give this recipe a try for upcoming celebrations or as an extra special Sunday lunch or dinner. Don’t forget to let us know what you think!
Simple Beef Shanks Recipe
Ingredients
- 4 beef shanks
- 2 tablespoons olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks chopped
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 325°F (165°C).
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium heat.
- Sear the beef shanks on both sides until browned, about 5 minutes per side. Remove from the pot and set aside.
- Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the tomato paste, beef broth, bay leaves, thyme, salt, and black pepper.
- Return the beef shanks to the pot and spoon some of the sauce over the top.
- Cover the pot and transfer it to the preheated oven. Bake for 2-3 hours, or until the beef is tender and falling off the bone.
- Remove from the oven and let the beef shanks rest for 10 minutes before serving.
- Serve the beef shanks hot with the sauce and your favorite sides.
