Braised Beef Shank Recipe
Tender, fall-off-the-bone beef shanks slowly braised in a rich, savory gravy with garlic, vegetables, and fresh herbs. This comforting dinner is perfect for family gatherings or cozy evenings at home. Prep: 20 minutesCook: 3 hoursTotal: 3 hours 20 minutesServings: 4–6Course: Main CourseCuisine: AmericanCooking Method: Oven BraisedDifficulty: EasyIngredients- 3–4 lbs bone-in beef shanks- 2 tablespoons olive oil- 1 large yellow onion, diced- 2 medium carrots, chopped- 2 celery stalks, chopped- 5 garlic cloves, minced- 2 tablespoons tomato paste- 3 cups beef broth- 2 tablespoons balsamic vinegar- 1 tablespoon Worcestershire sauce- 2 sprigs fresh rosemary- 3 sprigs fresh thyme- 2 bay leaves- 1½ teaspoons salt, or to taste- 1 teaspoon black pepper- 1 teaspoon smoked paprika- 1 tablespoon unsalted butter (optional)- Fresh parsley for garnishInstructions1. Preheat the Oven: Preheat your oven to 325°F (163°C). Pat the beef shanks dry and season both sides with salt, pepper, and smoked paprika.2. Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Brown the beef shanks for 3–4 minutes per side, then remove and set aside.3. Cook the Vegetables: Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened. Stir in garlic and tomato paste, cooking for another minute.4. Prepare the Sauce: Pour in beef broth, balsamic vinegar, and Worcestershire sauce. Scrape the bottom of the pot to release the browned bits. Add rosemary, thyme, and bay leaves.5. Braise the Beef: Return the beef shanks to the pot, ensuring the liquid reaches about halfway up the meat. Cover and transfer to the oven.6. Slow Cook: Braise for 2½–3½ hours, or until the beef is fork-tender. Check occasionally and add broth if necessary.7. Finish the Gravy: Remove the beef and discard the herb stems and bay leaves. Skim excess fat, then simmer the sauce until slightly thickened. Stir in butter if desired.8. Serve: Return the beef to the sauce or spoon the gravy over the meat. Garnish with parsley and serve with mashed potatoes, rice, or roasted vegetables.Notes- For extra tenderness: Allow the beef to cook until a fork slides easily into the meat.- For thicker gravy: Simmer the sauce uncovered for 5–10 minutes, or until reduced.- For more flavor: Prepare the recipe a day ahead and reheat gently in its sauce.- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.- Freezing: Freeze with the gravy for up to 2–3 months for best quality.- Reheating: Warm gently with additional broth if needed, until the beef reaches 165°F (74°C).Serving Suggestion: Serve your Braised Beef Shank over creamy mashed potatoes with plenty of homemade gravy for a delicious, comforting family dinner.