Slow Cooked Beef Shank (Printable Version)

Tender beef shank gently braised with herbs and vegetables for a rich, comforting main course.

# What You Need:

→ Meat

01 - 4 bone-in beef shanks (about 10.5 oz each)
02 - Salt and freshly ground black pepper, to taste

→ Vegetables

03 - 2 large carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 4 garlic cloves, minced

→ Herbs & Aromatics

07 - 2 sprigs fresh rosemary
08 - 2 sprigs fresh thyme
09 - 2 bay leaves

→ Liquids

10 - 1 2/3 cups beef stock
11 - 1 cup dry red wine
12 - 2 tablespoons tomato paste
13 - 2 tablespoons olive oil

# How to Make It:

01 - Set the oven to 320°F (160°C) to prepare for braising.
02 - Pat the beef shanks dry and season thoroughly with salt and freshly ground black pepper.
03 - Heat olive oil over medium-high in a Dutch oven or ovenproof pot. Sear beef shanks on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove and set aside.
04 - In the same pot, add chopped onion, sliced carrots, and celery. Cook for 5 minutes until softened. Add minced garlic and sauté an additional 1 minute.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour in dry red wine, scraping the browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
07 - Return beef shanks to the pot. Add beef stock, fresh rosemary, thyme sprigs, and bay leaves.
08 - Bring to a simmer on the stovetop, then cover and transfer to the oven. Cook for 3 hours, turning shanks halfway through, until meat is fork-tender and falling off the bone.
09 - Remove herb sprigs and bay leaves. Skim excess fat if preferred and adjust seasoning. Serve beef shanks with braised vegetables and spoon sauce over the top.

# Expert Advice:

01 -
  • The meat becomes so tender it needs barely any effort to eat, making it feel luxurious without the fuss.
  • Your kitchen will smell extraordinary for hours, and the sauce is rich enough to make anything you serve it with taste incredible.
  • It's the kind of dish that improves your mood just by cooking it, and leftovers taste even better the next day.
02 -
  • The sear is non-negotiable—rushing this step means the meat won't have that caramelized flavor base that makes the whole dish sing.
  • Don't skip turning the shanks halfway through; uneven cooking creates uneven texture, and you want consistency throughout.
  • If your sauce tastes slightly thin or underseasoned at the end, don't panic—you can remove the meat and reduce the liquid on the stovetop for 10-15 minutes to concentrate the flavors.
03 -
  • If you're concerned about the dish being too heavy, use a combination of beef and chicken stock—it lightens the flavor without sacrificing depth.
  • The quality of your wine matters, but it doesn't need to be expensive; a decent everyday red wine is all you need, nothing that costs more than what you'd be comfortable drinking on its own.

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