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Beef Shanks Recipe

Slow-roasted beef shanks braised with vegetables in a rich, savory gravy.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 beef shanks about 2 inches thick
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 cup red wine optional
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Step 1: Prep the Ingredients - Gather all ingredients and chop onions, carrots, celery, rosemary, and thyme.
  2. Step 2: Brown the Beef Shanks - Heat olive oil in Dutch oven over medium-high heat and sear beef shanks 5 minutes per side until browned.
  3. Step 3: Sauté the Aromatics - Remove shanks, add onion and garlic to pot, and sauté 4 minutes until softened.
  4. Step 4: Deglaze the Pot - Pour in red wine, scraping up browned bits, then cook 2 minutes to reduce slightly.
  5. Step 5: Add Remaining Ingredients - Return shanks to pot, add carrots, celery, rosemary, thyme, and beef broth, ensuring liquid covers shanks halfway.
  6. Step 6: Simmer - Bring to a gentle boil, reduce heat to low, cover, and simmer 2.5 to 3 hours until meat is fall-off-the-bone tender.
  7. Step 7: Adjust Seasoning - Taste broth and season with salt and pepper as needed.
  8. Step 8: Serve - Remove shanks, spoon gravy and vegetables over meat, and serve with mashed potatoes or crusty bread.

Notes

Flavors improve if made a day ahead; give extra simmer time if meat is not tender enough.