Rich, hearty, and fall-off-the-bone tender, these Braised Beef Shanks are the ultimate comfort food! I infused with deep, savory flavors and cooked low and slow in a luscious sauce. This recipe transforms a humble cut of meat into a show-stopping-meal. Perfect for cozy family dinners or an impressive dish for guests, it’s surprisingly easy to make with just a few simple ingredients.
Serve it over creamy mashed potatoes, butternut squash (like we did) or crusty bread to soak up every last drop of the irresistible sauce. Once you try this, it’s sure to become a stable in your kitchen.
Let’s cook some food!
Dry the beef shanks with paper towels and sprinkle them with salt and pepper.
Heat the oil in a large Dutch Oven. Sear the beef in the hot oil until each side is brown. Remove the seared beef to a large plate.
Add the veggies. Cook for about 10 minutes until they are tender. Add the garlic and cook for one minute.
Add the tomato paste and stir everything together.
Add the white wine, about 1/4 cup.
Add the seared beef back into the pot.
Add the chicken or beef broth.
Add 2 teaspoons of sea salt.
Add 1 teaspoon of black pepper.
Bring to a simmer, lower the heat and cover with a lid for 1 or 1.5 hours on the stove. The beef shanks should be tender and fall off the bones when they are ready.
Serve over creamy mashed potatoes, butternut squash or crusty bread.
I hope you give this Braised Beef Shanks recipe a try! Enjoy and let me know how it goes, the recipe and comment box are below.
- 1 tablespoon regular olive oil
- 2 bone-in beed shanks
- 2 medium carrots, cut into ½-inch thick pieces
- 2 celery stalks, diced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- ¼ cup dry white wine
- 2 cups chicken or beef broth
- sea salt
- freshly ground black pepper
- Dry the beef shanks with paper towels and sprinkle them with salt and pepper.
- Heat the oil in a large Dutch Oven. Sear the beef in the hot oil until each side is brown. Remove the seared beef to a large plate.
- Add the veggies. Cook for about 10 minutes until they are tender. Add the garlic and cook for one minute.
- Add the tomato paste and stir everything together.
- Add the white wine, about ¼ cup.
- Add the seared beef back into the pot. Add the chicken or beef broth.
- Add 2 teaspoons of sea salt, and 1 teaspoon freshly ground black pepper.
- Bring to a simmer, lower the heat and cover with a lid for 1 or 1.5 hours on the stove. The beef shanks should be tender and fall off the bones when they are ready. Serve over creamy mashed potatoes, butternut squash or crusty bread.
Leave a Reply