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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
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).
                          • 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.