Hearty and Flavorful Beef Shank Recipe

Overview

A beef shank that has been slow-cooked has a unique flavor. This type of dish requires preparation, but it is well worth the wait. Even though it’s sometimes thought of as a harder cut, well-cooked beef shank becomes soft and tasty. This Beef Shank Recipe is ideal for meal prep, a nice evening with the family, or any time you’re craving comfort food without having to spend a lot of time in the kitchen. Let me lead you through this easy-to-make but filling meal!

Motives to Love This Recipe

•	Rich, Deep Flavor: The beef shank’s remarkable depth of flavor is unlocked by cooking it slowly and low.
•	Tender Meat: When cooked, the meat falls apart easily, making it the ideal accompaniment to robust veggies.
•	Easy Prep: Just a little amount of stirring and searing, and the rest is done in the oven or slow cooker.
•	Rich in nutrients: Because of the marrow and bones, it is full of protein, iron, and even collagen.
•	Perfect for Leftovers: Shank of beef is great for meal prep because it tastes even better the next day.

INGREDIENTS

	Regarding the Beef Shank:
✓	Two huge beef shanks, weighing a combined 2 pounds
✓	Two tablespoons of olive oil
✓	One large onion, cut into slices
✓	four minced garlic cloves
✓	two cups of broth made from beef.
✓	One cup of red wine, optional but very rich
✓	Two tablespoons of tomato paste
✓	Two teaspoons of dried thyme
✓	two tsp of dried rosemary
✓	One bay leaf
✓	One tablespoon balsamic vinegar
✓	To taste, add salt and pepper.
	Regarding the Veggies (Optional):
✓	four big carrots that have been peeled and sliced
✓	quartered three medium potatoes
✓	One cup of sliced mushrooms
✓	two celery stalks, cut

Nutrision Information

450 calories	•	3g of fiber
38g of protein	•	3g of sugar
12g of carbohydrates	•	850 milligrams of sodium
Fat (g): 28

Required Kitchen Equipment

✷	samurai knife
✷	chopping block
✷	tongs
✷	Spoons and cups for measuring

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INSTRUCTIONS

❶	Begin by preheating your oven to 325°F (160°C) in order to prepare the beef shanks. After using a paper towel to pat dry, liberally season the beef shanks with salt and pepper.
❷	Sear the Shanks: In a Dutch oven set over medium-high heat, warm up two tablespoons of olive oil. When heated through, add the beef shanks and sear for 4–5 minutes on each side, or until beautifully browned. This is the crucial stage for preserving flavor. Take off and reserve the shanks.
❸	Add the onion and garlic slices to the same saucepan and sauté the aromatics. Cook for three to four minutes, or until tender and aromatic. This gives the braise a tasty foundation.
❹	Pour in the red wine (or beef broth if you’re not drinking wine) to deglaze the pot. Remove any browned residue from the pot’s bottom by scraping it up. To gently decrease, let this simmer for a few minutes.
❺	Include Tasty Ingredients: Mix in the balsamic vinegar, leftover beef stock, thyme, rosemary, bay leaf, and tomato paste. This mixture should be fragrant and rich, so bring it to a medium simmer.
❻	Replace the Beef Shanks: Reintroduce the beef shanks into the pot, being sure to submerge them mostly in the liquid. This is the moment to add the vegetables, if you’re adding any: celery, carrots, potatoes, or whatever else you like.
❼	Cook on Low and Slow Heat:
	✦ Oven Method: After covering the Dutch oven, put it in the oven that has been preheated. Cook, covered, for 2.5 to 3 hours, or until the beef is tender to the fork.
	✦ Method for the Slow Cooker: If you are using a slow cooker, put everything inside and cook on low for 6 to 8 hours or on high for 4 to 5 hours, or until the beef shanks are tender.
❽	After the steak has finished cooking, let it rest for about ten minutes before serving. Remember to ladle the flavorful braising broth over the delicate vegetables when serving the beef shanks!

Benefits of the Food

•	Rich in Protein: Shanks of beef are an excellent source of high-quality protein, which is necessary for the growth and repair of muscles.
•	Rich in Collagen: Shanks of beef are a fantastic source of collagen, which is beneficial for skin elasticity and joint health because of the bones and marrow.
•	Packed Full of Iron: This meal offers a sufficient amount of iron to maintain energy levels and ward off anemia.
•	Comfort Food: When you’re craving something warm and substantial on a chilly day, this meal is ideal because it’s hearty and satisfying.

Tips and Variations

•	Replace the Wine: You can simply replace the red wine with more beef broth or a little amount of apple cider vinegar if you don’t want to use it.
•	Vegetable Options: Sweet potatoes, turnips, and parsnips are all excellent vegetable options. Feel free to explore.
•	Fresh Herbs: For an even more aromatic dish, incorporate fresh thyme or rosemary if you have them on hand.
•	To achieve a thicker sauce, take out the beef shanks and vegetables and reduce the braising liquid by simmering it uncovered for ten to fifteen minutes.

How to Keep Leftovers

For up to four days, leftovers should be kept in the refrigerator in an airtight container. Reheat the steak by gently cooking it in the microwave or at 300°F in the oven. The beef shanks can also be frozen for up to three months; just defrost them in the refrigerator the night before reheating.

FAQ

Is it possible to prepare this dish in advance?

Of course! The next day’s beef shanks actually taste even better, in my experience. Before serving, the dish can be prepared one to two days in advance and reheated.

Is a Dutch oven required?

Not at all! In the event that you lack a Dutch oven, a slow cooker functions admirably. An oven-safe saucepan that is sturdy and has a tight-fitting lid can also be used.

Is wine necessary to make this recipe?

Indeed! Simply replace the wine if you’d rather not cook with it by adding extra beef broth or a small amount of apple cider or balsamic vinegar for acidity.

How can I tell when the shank of beef is done?

When the meat is so soft it falls apart, it’s ready. With a fork, it ought to be simple to separate. For the best tenderness, the interior temperature should be between 195°F and 205°F.

Can I make this recipe with different meat cuts?

Indeed! Although short ribs or oxtail work well in this recipe, beef shanks are the recommended cut. Simply modify the cooking time as necessary.

Beef shank recipe

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