beef shank recipe
This Beef Shank recipe features tender, fall-apart meat cooked with aromatic vegetables and herbs. Braised in beef broth, it offers rich, deep flavors and is perfect served with mashed potatoes, rice, or crusty bread.
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.