Welcome to a cozy fall recipe perfect for warming up as the days get cooler! This slow-cooked beef shank dish brings out deep flavors with tender meat, aromatic vegetables, and a savory tomato and wine-based sauce. With simple prep and some time in the oven, you'll have a meal that's perfect for sharing, whether for a weeknight dinner or a special occasion. Let's dive into this hearty recipe that’s sure to become a seasonal favorite.
Ingredients
- 2 pounds beef shanks approximately 3 portions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons all purpose flour
- 3 tablespoons olive oil
- 1 large onion diced
- 1 cup carrots diced
- 1 cup celery chopped
- 3 sprigs thyme
- 3 bay leaves
- 200 mls white wine or more beef broth
- 1 1/2 cups canned tomatoes
- 1 3/4 cups beef broth
Directions
1. Pat dry the beef shanks to remove any excess moisture. Secure the meat to the bone with kitchen twine. Season each shank with salt and pepper and dredge them in flour, shaking off any excess.
2. In a Dutch oven pot, add oil and place it over high heat. Once hot, Add the beef shanks into the pan and brown all sides, about 3 minutes each. Remove the shanks from the pot.
3. In the same pot add onion, carrot and celery and sauté until translucent. Add fresh thyme, bay leaves and tomato. Cook for 10 minutes then add white wine, beef stock and return the shanks in the pot. Once it boils, remove the pot from the heat.
4. Preheat the oven to 170C/325F. Place the lid on the Dutch oven and cook in the oven for 20 minutes or up to 2 hours until fork tender.
5. Carefully remove the cooked shanks from the pot and cut off the kitchen twine and discard. Pour all the sauce from the pot over the shanks and serve immediately.
Recipe Link: https://thebigmansworld.com/beef-shank-recipe/#wprm-recipe-container-74471