| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 4 pounds beef shanks
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 carrot, chopped
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- One 28-ounce can diced tomatoes
- 10 cloves garlic, thinly sliced
- 1 sprig fresh rosemary
- 4 cups beef stock
Instructions
- Preheat the oven to 325 degrees F.
- Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
- Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 499 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 71 g |
| Cholesterol | 118 mg |
| Sodium | 1562 mg |
Reviews
I love a good braise! Delicious and easy. Could have used some heat from red pepper flakes or cayenne…which I’ll add next time.
Excellent!!! Flavor is out of this world. Will definitely make again
This is one of my family’s favorite and regular recipes
I would give this 20 stars if I could!! This is the exact flavor profile of the pot roast dinner my mother used to make. The beef shank was awesome in texture and taste, but downside is that it’s expensive and after braising, you’re left with only a small portion of meat…lots of bone and fat. I would recommend a really good quality chuck roast.
I loved this recipe. The beef was tender and flavorful! I would definitely make this again…
Can.i make in the crockpot?
Awesome, only thing that did different was give the shanks a flour dredge and let them stand on the freezer about five minutes. Is really good with creamy polenta or cheese grits.
This turned out delicious!
I added red potatoes, peas
& pearl onions. Served with Italian bread. SO Good!
I added red potatoes, peas
& pearl onions. Served with Italian bread. SO Good!
Tracyandamanda I’m going to use the instapot, but in slow cook .
Only 4 stars because I haven’t made yet but want to try cooking in an instant pot to save some time and not have the oven going all day. Thoughts whether this would work?