Beef shank is a flavorful, hearty cut of meat that becomes incredibly tender when slow-cooked. This recipe brings out its rich, savory taste, making it perfect for a cozy family meal or special occasion. With just a few ingredients and simple steps, you can create a dish that’s packed with flavor and sure to satisfy.
Why We Love This Beef Shank Recipe
There’s something truly special about cooking beef shank. This cut may take some time, but the results are absolutely worth it. Here’s why we’re so excited about this recipe:
- Rich, Savory Flavor: Beef shank is packed with flavor, thanks to the marbling and bone-in nature of the cut. When braised slowly, the meat becomes incredibly tender and releases its deep, savory taste, making every bite a delight.
- Tender, Melt-in-Your-Mouth Texture: Slow-cooking beef shank allows the tough fibers to break down, resulting in a soft, melt-in-your-mouth texture that’s perfect for a cozy meal. It’s the kind of dish you can’t stop going back to.
- Versatile Cooking Methods: Whether you’re using a Dutch oven, slow cooker, or even an oven, this recipe is adaptable to your preferred cooking method. Each method ensures the beef is cooked to perfection, and the braising liquid absorbs all those rich flavors.
- Simple Yet Elegant: This recipe combines everyday ingredients like beef broth, onions, garlic, and carrots, yet the outcome feels luxurious. It’s a great option for a special occasion or even a comforting family dinner.
- Hearty and Filling: The combination of beef shank and vegetables makes this dish a complete meal. It’s filling and satisfying, especially when paired with sides like mashed potatoes or crusty bread to soak up all that delicious sauce.
Ingredients
For this beef shank recipe, you’ll need just a few key ingredients to create a rich and comforting dish. Here’s what you’ll need to get started:
Beef shank (bone-in): Adds rich flavor and tenderness.
Olive oil: For searing the beef.
Onion: Adds sweetness and depth.
Garlic: Enhances flavor with a savory kick.
Carrots: Adds sweetness and texture.
Celery: Complements the other vegetables.
Beef broth: The main liquid base for braising.
Red wine (optional): Adds depth and richness.
Crushed tomatoes: Creates a hearty sauce.
Bay leaves: Adds herbal notes.
Fresh thyme: For an earthy flavor.
Instructions
Now that you have all your ingredients ready, let’s get cooking! Follow these simple steps to create a tender, flavorful beef shank dish that will have everyone asking for seconds.
Sear the Beef Shank
- Heat olive oil in a Dutch oven over medium-high heat.
- Season the beef shank with salt and pepper.
- Sear the beef on all sides (3-4 minutes per side) until browned. Set aside.
Sauté the Vegetables
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until soft.
- Add garlic and cook for another 1-2 minutes until fragrant.
Add the Liquid
- Pour in beef broth and red wine (if using), scraping up browned bits.
- Stir in crushed tomatoes, bay leaves, and thyme. Adjust seasoning with salt and pepper.
Braise the Beef Shank
- Return beef shank to the pot. Add more liquid if needed.
- Bring to a simmer, then reduce heat and cover. Braise for 2.5-3 hours, until the beef is tender.
- For a slow cooker, cook on low for 6-8 hours.
Finishing Touches
Shred beef with forks or serve whole.
Remove beef shank and set aside.
If the sauce is thin, simmer uncovered for 10-15 minutes to thicken.
Pro Tips
Cooking beef shank might seem like a time-consuming process, but with a few tips, you’ll be able to create a dish that’s bursting with flavor and impresses everyone at the table. Here are some pro tips to ensure your beef shank turns out perfectly every time:
Use a Heavy Pot for Even Heat: For best results, use a Dutch oven or a heavy-bottomed pot. These types of cookware distribute heat evenly and help create the perfect braising environment for your beef shank, ensuring tender results.
Sear the Meat Well: Don’t skip the searing step! Searing the beef shank on all sides before braising adds a rich, caramelized flavor that will make the sauce even more delicious. It also creates a beautiful, crispy texture on the outside of the meat.
Low and Slow Is the Key: The secret to tender, fall-apart beef shank is slow cooking. Don’t rush the braising process—whether you’re using a Dutch oven on the stovetop or a slow cooker, allow the meat to cook at low heat for hours to get that melt-in-your-mouth texture.
Taste and Adjust the Sauce: As the beef braises, the sauce will intensify in flavor. Be sure to taste it along the way and adjust the seasoning. A little extra salt or a dash of pepper can make a big difference in bringing out the depth of flavor.
Let the Meat Rest: After braising, allow the beef shank to rest for a few minutes before shredding or serving. This will help the juices redistribute, keeping the meat moist and tender.
Use the Leftover Sauce: Don’t let that rich sauce go to waste! If you have any leftover, store it in the fridge and use it as a base for soups, stews, or even a gravy to drizzle over mashed potatoes or rice.
Variations
While this beef shank recipe is delicious on its own, there are plenty of ways you can customize it to suit your tastes or make it fit different occasions. Here are a few variations to consider:
Add Mushrooms: For an earthy flavor, add mushrooms to the braising liquid. They’ll soak up the delicious sauce, creating a rich and savory accompaniment to the beef. Use cremini or portobello mushrooms for the best results.
Spicy Kick: If you love a bit of heat, throw in some red pepper flakes or a chopped jalapeño along with the onions and garlic. This will infuse the dish with a spicy edge that complements the richness of the beef.
Herb Variations: While thyme is a classic, you can experiment with other herbs like rosemary or oregano. For a slightly different twist, try adding a few bay leaves or a sprinkle of fresh parsley at the end for brightness.
Serving Suggestions
This beef shank recipe is a hearty and flavorful dish that pairs wonderfully with a variety of sides. Whether you’re hosting a special dinner or enjoying a comforting meal at home, these serving suggestions will help elevate your dish and provide a satisfying meal.
Serve Over Mashed Potatoes: The rich, tender beef shank is perfect when paired with creamy mashed potatoes. The potatoes will soak up the savory sauce, making each bite incredibly flavorful. You can also opt for garlic mashed potatoes for an extra kick!
Pair with Roasted Vegetables: For a balanced meal, serve your beef shank alongside roasted vegetables like carrots, parsnips, and brussels sprouts. The caramelized edges of the roasted veggies complement the tender beef beautifully.
Over Polenta: For a comforting and slightly creamy base, serve your beef shank on top of soft, buttery polenta. The mild flavor of polenta allows the beef and sauce to shine.
Accompany with Rice: If you’re looking for a lighter side, serve the beef shank with steamed white rice or brown rice. The rice will absorb the flavorful broth, making it a great option for soaking up all the goodness from the braising liquid.
More Beef recipes you will love!
FAQs
1. How long does it take to cook beef shank?
The cooking time for beef shank can vary depending on the method you’re using. If you’re braising it on the stovetop or in the oven, it typically takes 2.5 to 3 hours for the beef to become tender and fully cooked. In a slow cooker, it can take 6-8 hours on low heat. The key is slow cooking to break down the tough fibers and achieve that melt-in-your-mouth texture.
2. Can I use a different cut of beef?
While beef shank is the best choice for this recipe due to its rich flavor and texture, you can substitute it with other cuts like chuck roast or brisket. These cuts also work well for braising and will yield a tender, flavorful result.
3. Can I make this recipe ahead of time?
Yes! This beef shank recipe is perfect for making ahead. In fact, the flavors will continue to develop as it sits. After cooking, let the beef cool, then store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When you’re ready to serve, simply reheat and enjoy!
4. What is the best way to store leftover beef shank?
Store any leftover beef shank in an airtight container in the fridge. The beef will keep for up to 3 days. If you’d like to store it for a longer period, freeze the beef along with the braising sauce in a sealed container. This way, you can enjoy it later with minimal effort.
5. Can I cook beef shank in a slow cooker?
Yes, you can absolutely cook beef shank in a slow cooker! After searing the meat, transfer it to your slow cooker along with the vegetables and broth. Cook on low for about 6-8 hours until the beef is tender and falls apart easily. This method is great for hands-off cooking while still delivering delicious, tender results.
beef shank recipe
Ingredients
- 2-3 lbs beef shank bone-in, for maximum flavor
- 2 tablespoons olive oil for searing
- 1 large onion chopped
- 4 cloves garlic minced
- 3 medium carrots peeled and chopped
- 2 celery stalks chopped
- 1 cup beef broth or more if needed
- 1 cup red wine optional, but it adds depth to the flavor
- 1 can 14 oz crushed tomatoes (for a rich base)
- 2 bay leaves
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Sear the Beef Shank
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the beef shank generously with salt and pepper.
- Once the oil is hot, carefully add the beef shank and sear on all sides until it’s beautifully browned (about 3-4 minutes per side).
- Remove the beef and set it aside for now.
Sauté the Vegetables
- In the same pot, add the onion, carrots, and celery. Cook them for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the Liquid
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. This will add extra flavor to your dish!
- Stir in the crushed tomatoes, bay leaves, and thyme. Taste the broth and adjust the seasoning with more salt and pepper if needed.
Braise the Beef Shank
- Return the seared beef shank to the pot. The liquid should come about halfway up the meat—add more broth or water if necessary.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise for 2.5 to 3 hours, or until the beef is fork-tender and the meat starts to pull away from the bone.
- If you’re using a slow cooker, transfer everything to the slow cooker and cook on low for 6-8 hours.
Finishing Touches
- Once the beef shank is tender, remove it from the pot and set it aside.
- If the sauce is too thin, you can reduce it by simmering uncovered for 10-15 minutes until it thickens slightly.
- Shred the beef with two forks or serve it whole, depending on your preference.