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beef shank recipe

Beef Shank Recipe

Sabrina Dawson
This beef shank recipe is sure to tantalize your taste buds! With a combination of savory seasonings and tender beef, this delicious dish will become a staple in your weekly dinners.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 6 People
Calories 370 kcal

Equipment

  • 1 Oven Braising

Ingredients
  

  • 4 - 6 lps beef shank with bone
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup dry red wine
  • 1 28-ounce can diced tomatoes
  • 2 cups beef stock
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 325°F (162°C).
  • Pat dry the beef shanks with a paper towel.
  • In a shallow dish, mix together the flour and salt and pepper.
  • Dredge each beef shank in the mixture, shaking off excess flour.
  • Heat the oil in a large oven-safe dutch oven over medium-high heat.
  • Add the beef shanks and brown them on all sides, about 2 minutes per side.
  • Remove the beef shanks from the dutch oven and set aside.
  • Add the onions, garlic, carrots, celery, oregano, and thyme to the dutch oven and cook for about 5 minutes.
  • Deglaze the pan with the red wine and reduce by half.
  • Add the diced tomatoes and beef stock.
  • Return the beef shanks to the dutch oven and bring to a simmer.
  • Cover and transfer to the preheated oven.
  • Braise for 2 1/2 - 3 hours, or until the beef shanks are tender.

Video

Notes

  1. Reduce the oven temperature to 325°F (162°C) when you begin cooking beef shanks in the oven. This low temperature helps ensure even and slow cooking.
  2. Make sure to check the internal temperature of the beef shank regularly while cooking. The final internal temperature should be around 145°F (63°C).
  3. Use a good-quality dry red wine for deglazing the pan. The red wine helps to create a flavorful base for the dish.
  4. Allow plenty of time for braising in the oven, 2 1/2 - 3 hours is ideal. This allows all of the flavors to mix and mingle and the beef shank to become incredibly tender.
  5. Once cooked, let the beef shanks rest for 10 minutes before serving. This allows any excess juices to be reabsorbed into the meat, creating an even more flavorful dish
Keyword beef shank recipe, braised beef shank