Beef Shank Recipe
Beef Shank Recipe
Table of Contents
Beef Shank Recipe
This hearty beef shank recipe brings warmth and richness to your dinner table. Slow-cooked to perfection, the beef shank becomes tender and flavorful, making it an ideal dish for family gatherings or cozy weeknights. Serve it with crusty bread or over creamy polenta for a satisfying meal.
This beef shank recipe is not only delicious but also a fantastic way to enjoy a comforting meal. With simple ingredients and straightforward instructions, you’ll find this dish to be a new favorite in your culinary repertoire. Enjoy the rich flavors and tender texture that only a slow-cooked beef shank can offer.
Ingredients:
- 2 pounds beef shank, bone-in
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup red wine (optional)
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Sear the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef shank with salt and pepper. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute.
- Deglaze the Pot: If using, pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes.
- Combine Ingredients: Return the beef shank to the pot. Add the diced tomatoes, beef broth, bay leaves, and dried thyme. Stir to combine.
- Slow Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is fork-tender.
- Serve: Remove the beef shank from the pot and let it rest for a few minutes. Slice the meat and serve it over the broth, garnished with fresh parsley.
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Beef Shank Recipe
This hearty beef shank recipe brings warmth and richness to your dinner table. Slow-cooked to perfection, the beef shank becomes tender and flavorful, making it an ideal dish for family gatherings or cozy weeknights. Serve it with crusty bread or over creamy polenta for a satisfying meal.
Ingredients
- 2 pounds beef shank bone-in
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 can 14.5 oz diced tomatoes
- 1 cup red wine optional
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sear the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef shank with salt and pepper. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute.
- Deglaze the Pot: If using, pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes.
- Combine Ingredients: Return the beef shank to the pot. Add the diced tomatoes, beef broth, bay leaves, and dried thyme. Stir to combine.
- Slow Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is fork-tender.
- Serve: Remove the beef shank from the pot and let it rest for a few minutes. Slice the meat and serve it over the broth, garnished with fresh parsley.
Notes
- Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serving Suggestions: This beef shank recipe pairs beautifully with mashed potatoes, polenta, or a fresh garden salad.
- Wine Pairing: A robust red wine, such as Cabernet Sauvignon, complements the flavors of this dish.
