recipe for beef shank
The Best recipe for beef shank
There’s something about beef shank that makes it feel like a little love note for your body too. Leaner than steak, but packed with iron and protein, it’s a great way to feed your family without feeling like you’re sacrificing flavor. The collagen and gelatin from the slow cooking also help keep you full longer, which is perfect when you’re juggling kids and a busy schedule. Plus, the way the meat absorbs the juices and spices makes every bite feel like a little treat. It’s not just a meal—it’s a way to make sure everyone sits down and enjoys something real, something that doesn’t require fancy ingredients or fancy cooking skills. And honestly? It’s one of those recipes that never disappoints.
Slow-Cooked Beef Shank with Red Wine Sauce
Tender beef shank braised in a rich red wine sauce until fall-apart tender. Perfect for potlucks or a hearty weeknight dinner.
🥘Ingredients
- 2 lbs beef shank (bone-in)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
👨🍳Directions
-
1
Pat the beef shank dry with paper towels and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned—about 3–4 minutes per side. Remove and set aside. -
2
In the same Dutch oven, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute. -
3
Whisk the tomato paste and flour into the vegetable mixture, then gradually add the beef broth. Stir in the crushed tomatoes, red wine, thyme, and rosemary. Return the beef shank to the pot. -
4
Bring to a simmer, cover, and transfer the Dutch oven to a preheated 300°F oven. Cook for 2 hours, then reduce heat to 275°F and cook for another 1–1.5 hours, until the beef is fork-tender and the sauce has thickened.
🔧Equipment
- Large Dutch oven
- Cutting board
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Beef Shank with Red Wine Sauce Works
❓ Frequently Asked Questions About Slow-Cooked Beef Shank with Red Wine Sauce
1. What is the best way to prepare beef shank for slow cooking?
Use a meat mallet to pound the shank to an even thickness of about ½ inch. This ensures even cooking and tender results. Trim excess fat but leave a little for flavor. Season generously with salt and pepper before starting.
2. How long should I cook beef shank in the oven?
For oven-roasted beef shank, cook at 325°F until the meat reaches an internal temperature of 195–203°F (about 90–100 minutes). For slow-cooked versions, adjust based on your cooker’s temperature (e.g., 225°F for 3–4 hours). Check periodically to avoid overcooking.
3. Can I use beef shank that’s been frozen?
Yes, but thaw it completely before cooking. Freezing can make the meat tougher if not handled properly. If thawing in the fridge, allow 1–2 days per pound. Avoid thawing at room temperature to prevent bacterial growth.
4. What’s the secret to keeping beef shank moist?
Low-and-slow cooking is key. Use a liquid-based braising liquid (like beef broth, wine, or tomato sauce) to keep moisture in. Avoid high heat, which dries out the meat. If using a pot, cover tightly and let steam circulate.
