Slow-Cooked Beef Shank: A Culinary Classic That Never Fails
A rich and flavorful dish, slow-cooked beef shank offers melt-in-your-mouth tenderness paired with a hearty broth, perfect for cozy meals.
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.