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If you’re looking for a hearty meal that warms both your kitchen and your heart, you’ve come to the right place! There’s something undeniably comforting about slow-cooked meat, and Beef Shanks recipe just happen to be the hidden gem of the culinary world. By the time you’re done reading this guide, you’ll have everything you need to braise, season, and savor every fork-tender bite of this underrated cut of beef. Let’s jump right in and explore how to make your next meal with Beef Shanks an unforgettable feast.
Braised Beef Shank with Wine and Tarragon
Hearty, comforting, and bursting with flavor—this braised Beef Shanks recipe with wine and tarragon is an elegant twist on a classic approach. This dish highlights the shank’s natural richness, complemented by robust red wine and fresh, aromatic tarragon. Get ready to fill your kitchen with mouthwatering scents that will have everyone eagerly awaiting dinnertime.
Ingredients
To whip up this incredible braised Beef Shanks recipe, gather the following:
- Beef Shanks (2–3 pounds)
- 1 tablespoon olive oil
- 2 cups red wine
- 1 cup beef stock
- 1 large onion, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 sprigs fresh tarragon
- Salt and pepper to taste
You can modify the quantities according to your taste preferences. The beauty of Beef Shanks is that they welcome bold flavors like wine and herbs with open arms.
Directions
- Sear the shanks: Season your Beef Shanks generously with salt and pepper. Warm olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the shanks on each side for about 3–4 minutes, until nicely browned.
- Sauté aromatics: Remove the shanks and set them aside. In the same pot, add the onion, carrots, and celery, stirring occasionally until they soften, about 5 minutes.
- Deglaze with wine: Add the red wine, scraping up any browned bits from the bottom of the pot. Let the liquid simmer for 2–3 minutes to cook off some of the alcohol.
- Add stock and herbs: Pour in the beef stock and add the tarragon sprigs. Return the Beef Shanks to the pot.
- Braise: Cover the pot and place it in a 325°F (160°C) oven, or simmer on the stovetop, for about 2–3 hours. Check and flip the shanks halfway through to ensure they braise evenly.
- Finish and serve: Once the shanks are fork-tender, remove them from the oven. Garnish with extra tarragon leaves or fresh parsley, if desired.
Recipe Tips
- Choose quality wine: While you don’t need a pricey bottle, pick a red wine that’s tasty enough to drink. It will directly influence the flavor of your Beef Shanks.
- Don’t rush the braise: Low and slow is key for breaking down the connective tissues in Beef Shanks. Rushing can lead to tough meat.
- Experiment with herbs: Tarragon is wonderfully aromatic, but other herbs like rosemary, thyme, or bay leaves can add exciting nuances to your dish.
Nutrition Facts (per serving)
Here’s a quick overview of the approximate nutrition for one serving (based on a 3.5-ounce portion of Beef Shanks with sauce):
| Nutrient | Approx. Amount (per serving) |
|---|---|
| Calories | 320 |
| Protein | 35 g |
| Fat | 15 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sodium | 400 mg |
Ask the Community
Have questions on substitutions or cooking techniques? Drop a line below! Our community of home cooks and beef enthusiasts loves to swap tips, share experiences, and troubleshoot. Let’s learn from each other and make the most out of Beef Shanks together.
Beef Shanks
When it comes to hearty, stick-to-your-ribs comfort food, nothing beats Beef Shanks. This cut, taken from the leg portion of the cow, is packed with connective tissue and collagen that turns lusciously tender when cooked correctly. Let’s explore why this recipe stands out, the ingredients you need, and how to get it just right.
Why I Love This Recipe
I adore Beef Shanks for their melt-in-your-mouth texture and incredible, beefy depth of flavor. There’s something about the transformation from tough, sinewy meat to fork-tender goodness that feels almost magical. Plus, the braising liquid doubles as a savory sauce, making it the perfect dish to spoon over mashed potatoes or a bed of rice.
Ingredients Needed
- Beef Shanks (bone-in or boneless, though bone-in tends to be more flavorful)
- Basic aromatics (onions, carrots, celery)
- Stock (beef or chicken)
- Tomato paste or crushed tomatoes (optional, for extra richness)
- Herbs or spices (thyme, rosemary, or your favorite seasoning blend)
- Salt and pepper
Feel free to adjust the ingredients based on what you have on hand. Some folks enjoy adding a splash of Worcestershire sauce or balsamic vinegar for a tangy twist.
How to Cook Beef Shanks
Cooking Beef Shanks can be approached in several ways, but braising remains the most popular:
- Braising: The classic, foolproof method that involves slow-cooking in liquid.
- Slow Cooker: Toss everything into your slow cooker, set it on low, and return 6–8 hours later to a heavenly meal.
- Pressure Cooker: For a faster route, pressure-cook your Beef Shanks to fork-tender perfection in about 45 minutes to 1 hour.
No matter which method you choose, the key is to let the connective tissue break down gently. This ensures that your Beef Shanks are tender and retain their rich, meaty essence.
Arman’s Recipe Tips
- Trim excess fat: If your Beef Shanks have a thick outer layer of fat, trim it slightly to prevent a greasy sauce.
- Marinate beforehand: For an extra flavor punch, marinate your shanks overnight in wine or a spice rub.
- Season in layers: Always taste the sauce midway and adjust with salt, pepper, or additional herbs to keep flavors balanced.
Storage Instructions
- Refrigeration: Store leftover Beef Shanks in an airtight container with the sauce for up to 3 days.
- Freezing: For longer storage, place them in freezer-safe containers or heavy-duty bags for up to 3 months.
- Reheating: Gently warm on the stovetop or in the oven at a low temperature to maintain tenderness.
Frequently Asked Questions
- Can I use white wine instead of red?
Yes, but you’ll end up with a lighter flavor profile. - Do I need to remove the bone?
The bone helps flavor the dish, so most prefer to keep it in during cooking. - Can I add vegetables like potatoes?
Certainly—add them in during the final hour of cooking for a convenient one-pot meal.
Braised Beef Shank Recipe
Craving a no-fuss breakdown of the steps? Here’s a succinct version:
- Season & Sear: Pat dry your Beef Shanks and season. Sear in a hot pan or Dutch oven.
- Aromatics: Remove the shanks, sauté chopped onions, carrots, celery, and garlic.
- Liquid: Pour in your choice of broth and a splash of red wine or tomato sauce for acidity.
- Cook Slowly: Cover and simmer or oven-braise at low heat (around 300–325°F / 150–160°C) for 2–3 hours.
- Serve: Check for tenderness, reduce the sauce if desired, and enjoy!
Red Wine-Braised Beef Shanks
Looking for a dish that will make you feel like a five-star chef without the fuss? These Red Wine-Braised Beef Shanks are your answer. This recipe involves simple techniques but yields exceptionally rich flavors that belie its ease.
Why It Works (H3)
- Layered Flavors: Browning the Beef Shanks first adds depth, while slow-cooking in wine infuses every bite with robust notes.
- Moisture Retention: The sealed pot or Dutch oven keeps moisture locked in, ensuring succulent meat.
- Inexpensive Cut, Gourmet Taste: Beef Shanks are budget-friendly yet yield a premium dining experience when braised correctly.
January 2015
Why call out January 2015? That’s when some of the earliest popular posts on Beef Shanks recipes started circulating in major online cooking communities. The renewed interest in slow-cooking and budget-friendly cuts took food blogs by storm, leading to countless creative spins on this underrated favorite. Now, you get to reap the benefits of all that kitchen experimentation with this thoroughly tested, home-cook-approved method.
Red Wine-Braised Beef Shanks Recipe
Below is another variation you can try at home—perfect for those who want to switch things up.
Ingredients
- 2–3 pounds Beef Shanks
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 2 cups full-bodied red wine
- 1 cup beef broth
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bay leaf
- Salt, pepper, and thyme to taste
Directions
- Prep & Brown: Season Beef Shanks with salt and pepper. Heat vegetable oil in a Dutch oven and sear the shanks on all sides until browned.
- Add Tomato Paste & Aromatics: Stir in tomato paste, sliced onion, garlic, and thyme. Cook briefly until onions soften.
- Deglaze: Pour in red wine, scraping any browned bits.Allow it to simmer for a minute before adding the beef broth and bay leaf.
- Braise: Cover and place in a 325°F (160°C) oven or simmer gently on the stovetop. Cook for 2–3 hours, or until shanks are tender.
- Serve: Taste the sauce, adjusting seasonings as needed. Serve hot with your favorite sides.
Feel free to combine ideas from this recipe with the Wine and Tarragon version above for a hybrid that suits your taste. Experimenting is half the fun!
Frequently Asked Questions
What is beef shank good for?
Beef shank is ideal for slow cooking methods like braising or simmering. It’s perfect for hearty soups, stews, and dishes like osso buco, as the tough connective tissue breaks down, creating tender, flavorful meat.
What is another name for beef shank?
Beef shank is often known as “shank steak” or “beef shin.”
Why is beef shank cheap?
Beef shank is cheaper because it’s a tough cut of meat, requiring long cooking times to become tender. As a less desirable cut, it’s often priced lower compared to more tender cuts like ribeye or filet mignon. However, when cooked properly, it becomes very flavorful.
More Simple Beef Recipes to Try
- Steak Gorgonzola Alfredo: A creamy, tangy twist on steak that’s perfect for date night.
- Slow-Cooked Beef Cheeks: Melt-in-your-mouth tenderness taken to the next level.
- Steak Bites and Potatoes: A quick, flavorful meal for busy weeknights.
Beef Shanks deserve a place in your recipe arsenal, whether you love experimenting with bold wine reductions or crave a simple, comforting stew. By taking the time to braise them slowly, you unlock flavors that rival more expensive cuts. Give these recipes a try, share your variations, and get ready to impress everyone at the table with this wholesome, budget-friendly crowd-pleaser.
Slow-Cooked Beef Shank: A Culinary Classic That Never Fails
Ingredients
- 4 beef shank pieces (about 1 inch thick)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the beef shank with salt and pepper generously.Heat olive oil in a large skillet over medium-high heat. Sear the beef shank on both sides until browned, about 3-4 minutes per side.Transfer the seared beef shank to your slow cooker.In the same skillet, sauté onion, garlic, carrots, and celery until softened (about 5 minutes). Stir in tomato paste and cook for another minute.Add beef broth and red wine (if using) to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.Pour the liquid and vegetable mixture over the beef shank in the slow cooker. Add thyme, rosemary, and bay leaves.Cover and cook on low for 6 hours or until the meat is tender and falling off the bone.Remove the herbs and bay leaves before serving. Serve hot with your favorite side dishes.
Notes
- Substitute red wine with an equal amount of beef broth if you prefer an alcohol-free option.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
“This beef shank recipe is absolutely mouthwatering! The meat turned out so tender and flavorful, and the slow-cooking process really brought out the richness of the dish. Perfect for a cozy, hearty meal, especially during cooler months. I’ll definitely be making this again. Highly recommend!”
Tried this recipe last night, and it was a hit! So delicious! 😍
This is my new go-to recipe! The flavors were amazing. 💯