Slow-Cooked Herb and Wine Braised Beef Shank

Name: Slow-Cooked Herb and Wine Braised Beef Shank
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: American
Ingredients: 4 beef shanks; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 cup red wine; 2 cups beef broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and pepper to taste; Fresh parsley for garnish

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Servings

Prep Time

20 minutes

Cook Time

3 hours

Calories

550

The Beef Shank, a cut known for its rich flavor and tenderness, transforms into a culinary masterpiece when slow-cooked with herbs and wine.

This recipe for Slow-Cooked Herb and Wine Braised Beef Shank brings out the best in this cut, combining it with a medley of aromatic vegetables and a robust red wine to create a dish that is both comforting and sophisticated. As the beef shanks braise in the oven, they soak up the flavors of the broth and wine, becoming incredibly tender and flavorful. The result is a hearty, melt-in-your-mouth meal that is perfect for family gatherings or special occasions.

What makes this dish truly stand out is the depth of flavor achieved through the slow-cooking process. The initial searing of the beef shanks locks in their juices, while the combination of onions, garlic, carrots, and celery adds layers of complexity to the sauce. The addition of tomato paste, thyme, rosemary, and bay leaves infuses the dish with a fragrant herbal note that complements the richness of the beef.

This recipe not only showcases the versatility of beef shank but also demonstrates how simple ingredients can come together to create a gourmet meal that will impress any guest. Whether served with mashed potatoes, crusty bread, or a side of roasted vegetables, this Braised Beef Shank is a testament to the power of slow-cooking and the magic of classic culinary techniques.

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Ingredients

4 beef shanks
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Fresh parsley for garnish

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Directions

Preheat oven to 325°F (165°C).
Season the beef shanks with salt and pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef shanks on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
Stir in the red wine, beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a simmer.
Return the beef shanks to the pot, ensuring they are submerged in the liquid.
Cover the pot with a lid or aluminum foil and transfer to the preheated oven.
Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Remove the beef shanks from the pot and skim off any excess fat from the surface of the sauce. Serve the beef shanks with the sauce spooned over the top and garnish with fresh parsley.

Nutrition

Serving Size: 1
per serving: Calories; 550

Amount/Serving % Daily Value

Fat: 32 grams; 41%
Saturated Fat: 12 grams; 60%
Cholesterol: 135 milligrams; 45%
Sodium: 800 milligrams; 35%
Carbs: 10 grams; 4%
Protein: 45 grams
Sugar: 4 grams
Fiber: 2 grams; 7%

10 Tips for Cooking This Dish

Choose high-quality beef shanks: Look for beef shanks that are well-marbled with a good amount of meat around the bone.
Sear the beef properly: Ensure you sear the beef shanks until they are nicely browned to develop a rich flavor base.
Use a heavy-bottomed pot: A Dutch oven or heavy-bottomed pot helps in even heat distribution and retains heat well.
Deglaze the pot: After searing the beef and sautéing the vegetables, deglaze the pot with wine to capture all the flavorful bits.
Submerge the meat: Make sure the beef shanks are mostly submerged in the braising liquid to keep them moist.
Skim excess fat: After cooking, skim off any excess fat from the surface of the sauce for a cleaner flavor.
Rest before serving: Allow the beef shanks to rest for a few minutes before serving to let the juices redistribute.
Adjust seasoning: Taste the sauce before serving and adjust the seasoning if needed.
Garnish with fresh herbs: Adding fresh parsley or other herbs before serving enhances the dish's appearance and flavor.
Pair with complementary sides: Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Serving Suggestions

Mashed Potatoes: Serve the beef shanks over a bed of creamy mashed potatoes to soak up the rich sauce.
Roasted Vegetables: Pair with roasted root vegetables like carrots, parsnips, and potatoes for a complete meal.
Polenta: Serve the beef shanks with a side of creamy polenta for a comforting and hearty combination.
Crusty Bread: Accompany the dish with warm, crusty bread to mop up the flavorful sauce.
Green Beans: A side of steamed or sautéed green beans adds a fresh, crisp contrast to the tender beef.
Rice Pilaf: Serve the beef shanks with a side of rice pilaf for a simple yet satisfying accompaniment.
Salad: A light, fresh salad with a tangy vinaigrette can balance the richness of the braised beef.
Pasta: Pair the beef shanks with a side of pasta, such as wide egg noodles or pappardelle, to enjoy with the sauce.

FAQ's

Q: Can I make Beef Shank ahead of time?
A: Yes, you can prepare the beef shanks in advance and store them in the refrigerator before reheating. Reheat in the oven before serving.

Q: Can I freeze Beef Shank?
A: Yes, you can freeze cooked beef shanks. Let them cool completely, then wrap each shank individually in plastic wrap or foil before placing them in a freezer-safe container.

Q: Can I use a different type of meat instead of beef shank?
A: Yes, you can substitute beef shank with other braising cuts like short ribs, oxtail, or lamb shanks. Adjust the cooking time accordingly.

Q: How do I make Beef Shank gluten-free?
A: Ensure all ingredients, including the broth and any seasonings, are gluten-free. Use a gluten-free wine or substitute with gluten-free broth.

Q: Can I use white wine instead of red wine?
A: Yes, you can use white wine, but it will slightly alter the flavor profile of the dish. Red wine provides a richer, deeper flavor.

Q: How do I prevent the beef shanks from drying out?
A: Ensure the beef shanks are mostly submerged in the braising liquid during cooking and cook them at a low, steady temperature.

Q: What can I use if I don't have a Dutch oven?
A: You can use any heavy-bottomed, oven-safe pot or a slow cooker for braising the beef shanks.

Q: How long can I store leftovers?
A: Leftover braised beef shanks can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat thoroughly before serving.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the beef shanks and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Q: How do I thicken the sauce if it's too thin?
A: You can thicken the sauce by simmering it on the stovetop after removing the beef shanks, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce and cooking until it thickens.

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Slow-Cooked Herb and Wine Braised Beef Shank