Beef Shank Recipe

A mouth-watering hearty dish made with one of the most underrated cuts! This beef shank recipe is deceptively easy to make, using simple ingredients.

Ever tried cooking with beef shanks before? When cooked correctly, they can yield fall-off-the-bone meat that simply melts in your mouth.

Beef shanks are a lean yet tough cut of meat that cooks well in stews, braised dinners, and dishes that take a long time to cook.

What we love about these beef shanks is that they also work with veal shanks. Both can be used interchangeably and yield almost exact results!

This recipe is very simple and besides the beef and a few pantry vegetables, there isn’t very much else that goes into it. Here is what you’ll need:

This recipe is incredibly simple, and the dutch oven takes care of the entire cooking process.

Beef Shank Recipe | Easy, Tender, Fall-Of-The-Bone

A mouth-watering hearty dish made with one of the most underrated cuts! This beef shank recipe is deceptively easy to make, using simple ingredients.

Prep: 1min

Total: 59min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 244 kcal, Carbohydrate 13 g, Protein 23 g, Fat 11 g, Sodium 623 mg, Fiber 3 g

Ingredients:

• 2 lbs beef shanks (appoximately 3 portions)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons all purpose flour
• 3 tablespoons olive oil
• 1 large onion (dliced)
• 1 cup carrots (diced)
• 1 cup celery (chopped)
• 3 sprigs thyme
• 3 bay leaves
• 200 mls white wine
• 1 1/2 cups canned tomatoes
• 1 3/4 cups beef broth

Instruction:

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 saute 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.

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FAQ

What is the best cooking method for shank?

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