This beef shank recipe is a simple and easy dish to make, and transforms an affordable cut of meat into a mouthwatering and delicious dinner. Braising these beef shanks in a flavorful sauce makes them incredibly tender and packed with flavor as they slow cook in the oven.
This beef shank recipe is absolutely amazing! Beef shank is a humble cut of meat, but when cooked right, it transforms into a dish that’s so tender, flavorful, and satisfying. This tried and true recipe is sure to become a family-favorite.
This simple, delicious, and easy beef shank recipe is perfect for those cold nights when you want something warm and hearty, but it’s also elegant enough for a dinner party. The rich flavors of the bone in beef shank are enhanced by the savory sauce and a medley of vegetables. It’s sure to win over even the pickiest eaters.
These fork tender shanks are dredged in flour and then seared, which gives them a gorgeous color and makes a great base for the savory sauce. The sauce is seasoned with fresh herbs, like thyme and rosemary, along with a generous amount of garlic.
There’s loads of fresh sauteed vegetables like carrots, celery, and onions. They add flavor to the braised beef shanks, and they also absorb all the flavors from the rest of the ingredients as they slow roast for 2.5 hours.
The beef shanks are nestled into the veggies and sauce. As they become amazingly tender while they cook, the sauce thickens to the perfect consistency to make an incredible, flavorful savory dish that you seriously can’t resist. This really is the BEST beef shanks recipe!
I love serving this dish with polenta cakes, some simple soda bread, or my favorite seasoned rice recipe. You can’t go wrong serving it with some creamy mashed potatoes though! Any of those complement it to make the most delicious meal.
Beef Shanks: I’ve always been a fan of beef shanks because they are incredibly flavorful and become super tender when slow-cooked. This cut of meat is perfect for braising.
Kitchen Twine: This helps to hold the shank together during the slow cooking process.
All-Purpose Flour: Helps create a beautiful crust on the shanks when searing, and it also thickens the savory sauce. A light dusting of flour makes a huge difference in the outcome of this dish.
Salt and Pepper: They bring out the natural flavor of the beef and balance the richness of the dish. Seasoning your shanks well makes every bite full of flavor.
Olive Oil: Used for searing the shanks and sautéing the vegetables. Feel free to swap this with your favorite cooking oil.
Garlic, Rosemary, and Thyme: These ingredients bring a depth of flavor to the dish, infusing the beef and the sauce with their fragrant, earthy notes. They complement the natural taste of the beef and add an extra layer of complexity to the dish.
Onion, Carrots, and Celery: These vegetables add a sweetness and crunch to the dish and absorb the flavors of the sauce during the slow roasting process. They make the dish vibrant, adding color, texture, and flavor.
Diced Tomatoes: Tomatoes add a tanginess to the dish. They break down during cooking, infusing the sauce with their fresh, slightly acidic flavor. The acid in the tomatoes also helps make the beef extra tender.
Beef Broth and Dry White Wine: These two ingredients work together to create a flavorful and aromatic sauce that the shanks will braise in. The broth provides a deep, meaty flavor, while the wine adds a hint of acidity and depth.
Bay Leaves: These leaves add a subtle, earthy flavor that complements the other ingredients perfectly. Just remember to remove them before serving as they can be a bit tough to chew.
- Not a fan of white wine? Use a 50:50 mixture of apple cider vinegar or white wine vinegar and water, or simply increase the amount of beef broth.
- If fresh herbs aren’t available, feel free to use dried herbs! Just remember to reduce the quantity because dried herbs are more potent. Dried herbs are about 3x stronger than fresh herbs are.
How To Cook Beef Shank
Prepare the Beef Shanks: Secure each beef shank with kitchen twine, season with salt and pepper, then dredge with flour. (See the recipe card below for the full printable instructions.)
Sear the Shanks: Heat oil in a large pot and sear the shanks until they develop a beautiful golden brown crust.
Sauté the Vegetables: In the same pot, sauté the onion, carrots, and celery until they soften. Stir in the garlic, rosemary, and thyme and saute until they’re fragrant.
Add the Rest: Stir in the diced tomatoes, beef broth, white wine, and bay leaves, using a wooden spoon to scrape up any browned bits from the bottom.
Cook the Shanks: Return the shanks to the pot, bring to a simmer, cover, and transfer to the preheated oven. Let it cook low and slow until the shanks are tender.
Serve: After a quick rest, serve the shanks with the delicious sauce and vegetables. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Searing is key to getting the best flavor (plus it makes the dish so much more beautiful).
- Always pat your beef shanks dry before seasoning and dredging. Removing the moisture makes sure you’ll get a good sear and helps the flour stick better.
- Be patient and let the beef shanks cook slowly. This cut of meat needs time to become tender and absorb all the flavors.
- If you want to switch up the vegetables, you could try adding sauteed mushrooms or bell peppers for extra flavor.
- Don’t forget to let the dish rest before serving. This allows the flavors to meld together and the beef to reabsorb some of the juices, making it even more tender and delicious.
Can You Cook Beef Shank From Frozen?
No, I wouldn’t recommend it. It’s best to thaw the shanks first for the best tender results and flavor absorption.
What Is The Best Cooking Method For Shank?
Slow-cooking or braising is the best method because it allows the tough fibers in the meat to break down, resulting in tender, flavor-packed beef.
Can Beef Shank Be Overcooked?
Just like any cut of meat, beef shanks can be overcooked. Even though they require a long cooking time to break down their tough fibers, there’s a point where they can become dry and stringy.
Can You Cook Beef Shank On The Stove?
Yes, even though we’re using the oven, you can definitely cook your beef shanks on the stovetop. Just make sure that the pot you’re using has a tight-fitting lid and cook it on low (high enough that it’s barely simmering) for about two hours until they’re fork-tender (it might take longer depending on the size of your shanks).
What Is Beef Shank Best For?
Beef shank is best for slow-cooking methods like braising or stewing. Its rich flavor makes it perfect for osso buco or hearty soups and stews.
Is Beef Shank The Same As Stew Meat?
While beef shank cross cuts can be used as stew meat, it’s not the same as stew meat. Stew meat can be any cut of beef that’s been cut into small pieces, while beef shank refers to a specific part of the cow’s leg.
Does Beef Shank Get Tender?
Yes, even though it’s a tough cut of meat, when you cook it slowly over low heat, it becomes incredibly tender and falls right off the bone.
How Do You Know When Beef Shanks Are Done?
You’ll know your beef shanks are done when they’re fork-tender. This means when you insert a fork into the meat it should go in easily without any resistance, and you should be able to easily remove the meat from the bone by twisting the fork.
What Is Another Name For Beef Shank?
Beef shank is also sometimes called the shank cut or the beef shin, because it comes from the front leg of the cow.
Is Beef Shank Chewy?
Beef shank can be chewy if it’s not cooked correctly. Because it’s a muscle-rich cut with lots of connective tissue, it needs to be slow-cooked to break down those tough fibers and become tender. So, if your beef shank is chewy, it probably needs more cooking time.
What To Serve With Beef Shank
Serve your beef shanks with some seasoned rice, these incredible polenta cakes, some creamy mashed potatoes, or crusty soda bread to soak up the delicious sauce. A simple green salad on the side would also be perfect to balance the richness of the dish.
Storage And Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan and heat over low heat, stirring occasionally, until warmed through. You could also reheat in a microwave, covered, on medium power, checking and stirring every minute until it’s heated through.
Can Leftover Beef Shanks Be Frozen For Later?
Definitely! Leftover beef shanks can be stored in airtight containers and frozen for up to 3 months. Just be sure to let them cool completely before freezing. When you’re ready to eat them, thaw in the refrigerator overnight and then reheat gently on the stove or in the microwave.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other beef recipes. Some reader favorites are:
- Beef Tips and Rice
- Pressure Cooker Frozen Roast
- Air Fryer Prime Rib
- Boneless Prime Rib
- Chili Con Carne
- Bottom Round Roast
- Beef Tips and Gravy
- Top Round Roast
- Beef Tips and Noodles
- Instant Pot Beef Tips
- 3 beef shanks (approximately 1.5 pounds each)
- Kitchen twine
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 Tablespoons olive oil (divided)
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 6 cloves garlic, minced
- 2 Tablespoons fresh rosemary, finely chopped
- 1 Tablespoon fresh thyme leaves
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 1 cup dry white wine
- 2 bay leaves
- Preheat your oven to 325°F.
- Tie each beef shank with kitchen twine to help maintain its shape during cooking. Then use a paper towel to dry the beef shanks before dredging. Sprinkle the salt and pepper on both sides of the beef shanks.
- To a shallow dish add the flour. Dredge each beef shank in flour, shaking off any excess, then set aside.
- In a large oven-safe pot or Dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Sear the beef shanks for about 3-4 minutes per side, until they develop a nice brown crust. Remove the beef shanks from the pot and set aside.
- In the same pot, add the remaining 2 Tablespoons of olive oil, chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic, chopped rosemary, and thyme leaves to the pot, and cook for an additional 1-2 minutes, until fragrant.
- Stir in the diced tomatoes, beef broth, white wine, and bay leaves, scraping the bottom of the pot to release any browned bits.
- Return the beef shanks to the pot, nestling them among the vegetables. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid or aluminum foil.
- Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the beef shanks are fork-tender.
- Carefully remove the pot from the oven and let it rest for about 10 minutes before serving. Remove and discard the kitchen twine and bay leaves. Serve the beef shanks with the vegetables and sauce, alongside your favorite side dishes like mashed potatoes, rice, or crusty bread.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the desired portion in a saucepan and heat over low heat, stirring occasionally, until warmed through. Alternatively, reheat in the microwave, covered, on medium power, checking and stirring every minute until heated through.
Amount Per Serving: Calories: 738Total Fat: 24.4gCarbohydrates: 16.7gFiber: 2.4gSugar: 3.7gProtein: 106.2g
Nutrition information isn’t always accurate.
I hope you enjoy this beef shank recipe as much as my family does! It’s really the perfect hearty, warming, comfort food meal.