Beef shank recipe

Beef shank recipe

Braised beef shanks are an easy cold weather meal. [Photographs: Daniel Gritzer]

Hefty beef shanks are braised in an ample volume of red wine with carrots and onions until finally the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.

Why this recipe performs:

  • The aromatics and braising liquid mix collectively to form a smooth, wealthy sauce.
  • A dash of soy sauce adds earthy complexity to the finished dish.
  • Yield: Serve six
  • Lively time: 45 minutes
  • Total time: 4 hours


  • six beef hindquarter shanks (about one one/2 inches thick and one pound every)
  • Kosher salt and freshly ground black pepper
  • four tablespoons further-virgin olive oil
  • 2 big yellow onions, diced
  • 6 medium carrots, diced
  • twelve medium cloves garlic, minced
  • 6 cups dry red wine
  • four sprigs thyme
  • two bay leaves
  • 1 teaspoon soy sauce
  • Scorching water or chicken stock, as necessary
  • Minced parsley, for serving


Preaheat oven to 300°F. Season shanks all in excess of with salt and pepper. In a large hefty roasting pan (alternatively, you can use 2 massive pots this kind of as Dutch ovens or straight-sided saut pans, splitting ingredients between them), heat oil more than substantial heat until finally shimmering. Add shanks and cook till browned on each sides, about five minutes per side. Transfer shanks to a platter.

Decrease heat to medium-higher and include onion, carrot, and garlic and cook, stirring, until finally softened, about 10 minutes. Add wine, scraping up any browned bits, and carry to a simmer reduced heat to medium and cook till raw alcohol smell has primarily cooked off, about 20 minutes.

Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are nearly primarily but not fully submerged pour any accumulated juices from shanks into the roasting pan. Reduce out a piece of parchment paper about the size of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise till shanks are tender, about three hrs.

Discard parchment and transfer shanks to a clean platter. Skim rendered body fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to type a smooth sauce. Thin with warm water or stock as required to produce a consistency just thick sufficient to coat the back of a spoon. Include soy sauce and season with salt and pepper.

Serve shanks with sauce, sprinkling parsley on best. Shanks can be refrigerated in their sauce for up to 4 days. Reheat just before serving, and thinning reheated sauce if needed with water.

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