Beef Shanks
Slow-braised until melt-in-your-mouth tender, these Beef Shanks are cooked in a rich, savory red wine and herb broth. Rich in collagen and deep beef flavor, this hearty dish is the ultimate comfort food for cozy family dinners.
Servings: 2
Calories: 420kcal
Ingredients
4 bone-in beef shanks (approx. 2.5 lbs / 1.1 kg total, about 1.5 inches thick)
2 tbsp olive oil (for searing)
1 large yellow onion, diced
2 medium carrots, chopped into 1/2-inch pieces
2 stalks celery, chopped into 1/2-inch pieces
4 cloves garlic, minced
2 tbsp tomato paste
1 cup (240ml) dry red wine (e.g., Cabernet Sauvignon or Pinot Noir)
2 cups (480ml) low-sodium beef broth
2 sprigs fresh rosemary (or 1 tsp dried)
4 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
1 tsp sea salt
1/2 tsp freshly ground black pepper
Instructions
🟢Prep & Season:
Pat the beef shanks dry with paper towels. Season both sides generously with salt and black pepper.
🟢Sear the Beef:
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef shanks in a single layer and sear for 4 to 5 minutes per side until a deep golden-brown crust forms. Remove the shanks and set aside on a plate.
🟢Sauté the Aromatics:
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil, along with the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
🟢Deglaze the Pot:
Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Simmer for 3–5 minutes until the wine reduces by half.
🟢Braise:
Return the beef shanks (and any accumulated juices) to the pot. Pour in the beef broth and nestle the rosemary, thyme, and bay leaves around the meat. Bring to a boil, then cover with a tight-fitting lid and reduce heat to low. Simmer gently for 2 to 2.5 hours, or until the beef is fork-tender.
🟢Serve:
Remove the bay leaves and herb sprigs. Serve the tender beef shanks warm over mashed potatoes, cauliflower purée, or rice, topped with the rich pan gravy.
Notes
- Wine-Free Option: Replace the red wine with an equal amount of beef broth plus 1 tablespoon of Worcestershire sauce or balsamic vinegar for richness without alcohol.
- Cut of Meat: If beef shanks are unavailable, swap with beef short ribs or chuck roast cut into large chunks (adjust cook time slightly as needed).
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Cooking Method (Instant Pot / Slow Cooker):
- Instant Pot: Pressure cook on High for 45 minutes, then natural release for 15 minutes.
- Slow Cooker: Sear first, then cook on Low for 7–8 hours or High for 4 hours.
