Description
Beef shank is a hearty and flavorful cut of meat that’s perfect for slow cooking. This dish transforms tough and sinewy beef shanks into tender, melt-in-your-mouth goodness. With a rich and savory broth, it’s an ideal comfort food for those seeking a warm and satisfying meal.
Ingredients
Scale
- 4 beef shanks (about 2 inches thick)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup red wine (optional)
- 4 cups beef broth
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Season the beef shanks with salt and black pepper.
- Add the beef shanks to the pot and sear them on all sides until they are well browned. Remove them from the pot and set them aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened.
- Add the minced garlic, bay leaves, dried thyme, and dried rosemary. Cook for another minute until fragrant.
- Pour in the red wine (if using) and scrape the bottom of the pot to deglaze, loosening any browned bits.
- Return the seared beef shanks to the pot.
- Pour in the beef broth until the shanks are mostly covered. You can add more water or broth if needed.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 2.5 hours, or until the beef is fork-tender and easily falls off the bone.
- Taste and adjust the seasoning with additional salt and black pepper if necessary.
- Serve the beef shanks hot, garnished with chopped fresh parsley.
Notes
This recipe serves approximately 4 people.
- Prep Time: 15
- Cook Time: 120
Keywords: Beef Shank Recipe