beef shank recipe
A tender, flavorful beef shank braised in rich broth and aromatic vegetables. Perfect for a hearty meal that will impress your guests or satisfy a family dinner.
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
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Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
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