braised beef shank recipe
The Best braised beef shank recipe
Classic Braised Beef Shank with Red Wine Sauce
Tender beef shanks slow-cooked in a rich red wine sauce until fall-apart tender. Perfect for potlucks or a comforting weeknight dinner.
🥘Ingredients
- 2 lbs beef shanks (bone-in)
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup dry red wine
- 1 cup beef broth
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
👨🍳Directions
-
1
Pat beef shanks dry with paper towels. Season generously with salt, pepper, and sugar on all sides. Set aside. -
2
Heat olive oil in the Dutch oven over medium-high heat. Brown beef shanks on all sides (about 3–4 minutes per side) until deeply caramelized. Remove and set aside. -
3
In the same pot, melt butter over medium heat. Add garlic, onion, carrots, and celery. Sauté for 5 minutes until softened. -
4
Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes until wine reduces by half. Add beef broth, crushed tomatoes, thyme, rosemary, and bay leaf. Return beef shanks to the pot. -
5
Cover pot tightly with lid and transfer to a preheated 300°F oven. Braise for 2 hours, or until beef is fork-tender and sauce has thickened. -
6
Remove beef shanks from pot. Discard bay leaf. Strain sauce through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Return sauce to pot and simmer for 5 minutes to thicken. -
7
Return beef shanks to the sauce. Cover and return to oven for another 30 minutes to let flavors meld. Serve shanks hot with sauce spooned over top.
🔧Equipment
- Large Dutch oven
- Cutting board
- Knife
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Braised Beef Shank with Red Wine Sauce Works
❓ Frequently Asked Questions About Braised Beef Shank with Red Wine Sauce
How long does braising typically take for beef shank?
Braising beef shank usually takes about 4 to 5 hours in the oven, though a full pot-on-stove method can take 6 to 7 hours. The key is to let the meat tenderize slowly over low heat, so check at the halfway point if you’re short on time.
Can I use frozen beef shank for this recipe?
Yes, you can use frozen beef shank, but thaw it first in the fridge overnight. Frozen meat may take slightly longer to cook through, so add an extra 30–45 minutes to the total time.
What’s the secret to keeping the sauce rich and flavorful?
The richest sauce comes from breaking down the collagen in the shank by braising it low and slow. After removing the meat, deglaze the pot with wine or broth, scraping up any browned bits—this captures all the savory depth. Simmering the sauce for 15–20 minutes after removing the meat also helps thicken it naturally.
How do I know when the beef shank is tender enough?
The beef is done when it pulls apart easily with a fork and has a fork-tender texture. For a meaty bite, aim for 145°F (63°C) internal temp. If you’re unsure, taste a small piece—it should be fork-tender but still hold its shape.
Can I make this recipe ahead of time?
Absolutely! Braised beef shank tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in a pot with a splash of broth or wine to restore moisture.
