A beef shank recipe is all about rich, deep flavor and tender, fall-apart meat. Slow-cooked with aromatic herbs and broth, it turns a tough cut into a hearty, comforting dish. Serve it with mashed potatoes, polenta, or crusty bread for a meal that’s satisfying and full of warmth.
Key Benefits of the beef shank recipe
- Rich, Deep Flavor – Slow-cooking beef shank unlocks its bold, savory taste, creating a dish that’s deeply satisfying.
- Fall-Apart Tender – The long cooking time allows the marrow and connective tissue to break down, resulting in melt-in-your-mouth meat.
- Budget-Friendly Cut – Beef shank is an affordable option that delivers restaurant-quality results with simple ingredients.
- Versatile Serving Options – Pair it with mashed potatoes, polenta, buttered noodles, or crusty bread to soak up the flavorful sauce.
- Make-Ahead Friendly – The flavors only get better over time, making this a perfect dish for meal prep or leftovers.
Ingredients for beef shank recipe
Beef shanks: This cut of meat is ideal for slow braising, providing rich flavor and a tender texture once cooked.
Olive oil: Used for searing the beef shank, olive oil helps create a flavorful crust and enhances the dish’s richness.
Onion: Adds sweetness and depth to the braising liquid, contributing both flavor and aroma to the dish.
Celery: Adds a subtle herbal flavor, complementing the carrots and onions for a well-rounded base.
Tomato paste: Intensifies the flavor of the sauce, helping to create a rich, savory base for the braising liquid.
Beef broth: Provides the necessary liquid for braising, enhancing the meaty flavor, and creating a delicious sauce.
Bay leaves: Contribute a subtle floral, herbal flavor to the braising liquid, which infuses the beef as it cooks.
Rosemary: Adds a woodsy, pine-like flavor that complements the richness of the beef shank.
Thyme: Offers earthy, slightly minty notes that enhance the flavor profile of the dish when paired with other herbs.
Instructions for the beef shank recipe
Prep the Beef Shank
Pat the beef shanks dry with paper towels to help achieve a nice sear. Season both sides with salt and black pepper.
Sear the Shank
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef shanks and sear them for 3-4 minutes on each side until browned. This step adds a rich, flavorful crust to the meat.
Sauté the Aromatics
Remove the beef shanks and set them aside. In the same pot, add the onion and garlic, cooking for about 2 minutes until softened and fragrant.
Add the Vegetables
Stir in the carrots and celery, cooking for another 2-3 minutes. This will build a flavorful base for the braising liquid.
Deglaze with Tomato Paste
Push the vegetables to the side and add the tomato paste, stirring it for 1-2 minutes to deepen its flavor. This step helps develop the rich base of the sauce.
Add the Broth and Herbs
Pour in the beef broth and add the bay leaves, rosemary, and thyme. Stir to combine.
Braise the Beef Shank
Return the beef shanks to the pot. Ensure they’re mostly submerged in the broth. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it braise for 2.5-3 hours or until the meat is fork-tender and falls off the bone.
Final Touches
Once the beef shank is done, remove the shanks from the pot and set aside. Discard the herbs and bay leaves. If you’d like, you can reduce the braising liquid by simmering it on medium heat until it thickens to your desired consistency.
Serve the beef shank with your favorite side, such as mashed potatoes or crusty bread, to soak up that delicious sauce!
Pro Tips
Sear for Flavor – Don’t skip the searing step! Browning the beef shank before braising locks in rich flavors and adds a delicious crust that enhances the overall taste of the dish.
Low and Slow – The key to tender, melt-in-your-mouth meat is slow cooking. Be patient and allow the beef to braise for 2.5-3 hours to break down the connective tissue.
Broth Variations – If you want a deeper flavor, use bone broth instead of regular beef broth. It adds a richness that takes the dish to the next level.
Thicken the Sauce – For a thicker sauce, remove the beef shank after cooking and simmer the braising liquid uncovered until it reduces. This will concentrate the flavors and give you a velvety, savory sauce.
Use Fresh Herbs – Fresh rosemary, thyme, and bay leaves add a fragrance that dried herbs simply can’t match. If you’re out of fresh herbs, use dried rosemary and thyme, but reduce the quantity by about half.
Make it Ahead – Beef shank actually gets better the next day! The flavors meld together, making it an excellent dish for meal prep or leftovers. Simply store it in the fridge and reheat gently when you’re ready to serve.
These tips will ensure your beef shank recipe comes out tender, flavorful, and absolutely irresistible every time!
Variations for beef shank recipe
Spicy Kick – If you enjoy a bit of heat, try adding 1-2 teaspoons of crushed red pepper flakes or 1 diced jalapeño when sautéing the vegetables. It’ll give the dish a nice, spicy finish without overpowering the other flavors.
Root Vegetables – Swap out the carrots and celery for other root vegetables like parsnips, turnips, or sweet potatoes. These will add a subtle sweetness and a different texture to the dish.
Mushroom Addition – If you love mushrooms, sauté 1 cup of sliced mushrooms along with the onions and garlic. They’ll absorb the braising liquid and add an earthy, umami-rich element to the dish.
Serving Suggestions for the Beef Shank Recipe
Once your beef shank is perfectly braised and tender, it’s time to think about the best way to serve it. Here are some ideas that’ll make this dish even more satisfying and delicious:
Mashed Potatoes – The rich, savory braising sauce pairs wonderfully with creamy mashed potatoes. The potatoes soak up the flavorful sauce, creating the perfect bite.
Rice or Polenta – If you’re looking for something a little different, serve the beef shank over a bed of soft polenta or steamed white rice. Both options absorb the sauce well and provide a nice contrast to the tender beef.
Crusty Bread – A slice of freshly baked, crusty bread is perfect for mopping up the delicious sauce. It adds a wonderful texture to the meal and is a crowd-pleaser.
FAQs about beef shank recipe
How long should beef shank be cooked?
Beef shank needs a long, slow cook to become tender and fully infused with flavor. Typically, braising it for 2-3 hours on low heat should yield a perfectly tender result. It’s important to check for tenderness by using a fork – the meat should fall off the bone easily.
What is the best cut of beef for braising?
The beef shank is ideal for braising due to its rich, connective tissue, which breaks down during slow cooking to create a melt-in-your-mouth texture. Other good cuts for braising include chuck roast and short ribs, but beef shank really shines for this method.
How do you know when beef shank is done?
The beef shank is done when the meat is fork-tender and easily pulls away from the bone. It should be juicy and fully cooked through, with the connective tissues softened to give that melt-in-your-mouth texture. Don’t rush this process – low and slow is key!
Can I cook beef shank in a slow cooker?
Yes, a slow cooker is perfect for beef shank. Simply sear the beef shank on both sides, add your braising liquid and vegetables, and cook on low for 6-8 hours until the meat is tender. This method is great for busy days and still delivers a delicious, comforting meal.
beef shank recipe
Ingredients
- 2 beef shanks about 1.5 lbs each
- 1 onion chopped
- 4 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
Instructions
- Prep the Beef Shank: Pat the beef shanks dry and season with salt and pepper.
- Sear the Shank: Heat olive oil in a pot and sear the beef shanks for 3-4 minutes on each side until browned.
- Sauté the Aromatics: Remove the beef and cook the onion and garlic for 2 minutes until softened.
- Add the Vegetables: Stir in the carrots and celery and cook for another 2-3 minutes.
- Deglaze with Tomato Paste: Add tomato paste, stirring for 1-2 minutes to deepen flavor.
- Add the Broth and Herbs: Pour in beef broth and add bay leaves, rosemary, and thyme. Stir.
- Braise the Beef Shank: Add the beef back in, simmer, cover, and cook for 2.5-3 hours until tender.
- Final Touches: Remove the beef, discard herbs, and reduce the sauce if desired. Serve with your favorite side.