Slow Cooked Beef Shank (Printable)

Tender beef shank braised with rosemary, thyme, and vegetables for a rich, comforting meal.

# What You Need:

→ Meat

01 - 4 bone-in beef shanks, approximately 10.5 oz each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Vegetables

04 - 2 large carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 large onion, chopped
07 - 4 garlic cloves, minced

→ Herbs & Aromatics

08 - 2 sprigs fresh rosemary
09 - 2 sprigs fresh thyme
10 - 2 bay leaves

→ Liquids

11 - 1⅔ cups beef stock
12 - 1 cup dry red wine
13 - 2 tablespoons tomato paste
14 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 320°F.
02 - Pat beef shanks dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef shanks on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
04 - In the same pot, add chopped onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables soften. Add minced garlic and cook for 1 more minute.
05 - Stir in tomato paste and cook for 1 minute to deepen flavor.
06 - Pour in dry red wine, scraping up browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
07 - Return beef shanks to the pot. Add beef stock, rosemary sprigs, thyme sprigs, and bay leaves.
08 - Bring to a simmer, cover with lid, and transfer to the preheated oven.
09 - Cook for 3 hours, turning beef shanks halfway through, until meat is fork-tender and easily separates from the bone.
10 - Remove herbs and bay leaves. Skim excess fat if desired and adjust seasoning to taste. Serve beef shanks with braised vegetables and sauce spooned over the top.

# Expert Suggestions:

01 -
  • The meat becomes so impossibly tender that it practically melts on your tongue, making you feel like you've unlocked some secret of the kitchen.
  • The braising liquid turns into a silky, complex sauce that tastes like it took professional training to create, but actually just needed patience and time.
  • It's the kind of dish that makes your home smell incredible for hours, announcing to everyone that something genuinely special is happening in your kitchen.
  • Once it's in the oven, you're completely free to do something else—no hovering, no stirring, just the occasional check-in.
02 -
  • Don't skip the searing step—it creates the brown crust that adds profound savory depth to everything, and it's the difference between good braised beef and unforgettable braised beef.
  • The oven temperature matters; too high and the connective tissue breaks down too fast and unevenly, too low and you're waiting all day—160°C is the sweet spot where magic happens in about 3 hours.
  • If the meat is still tough after 3 hours, give it another 30 minutes rather than turning up the heat; some cuts just need a little more time, and rushing ruins the texture.
  • Save some of that braising liquid even after you've finished; it's liquid gold for drizzling over mashed potatoes or polenta, and it freezes beautifully for future meals.
03 -
  • The deeper the brown crust on your beef, the more flavor you'll build—don't rush the searing step, and don't be afraid of a little char around the edges.
  • If your braising liquid seems too thin at the end, remove the beef and reduce it on the stovetop for 10–15 minutes rather than adding thickeners; the natural gelatin from the bone will give you body and richness.
  • Save your braising liquid even after dinner—it freezes for months and becomes a foundation for soups, stews, and future braises that taste like they've been simmering for days.

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