Braised Beef Shanks

by , Updated April 1, 2017
beef shank
Diana Rattray

These tender beef shanks are braised in the slow cooker or oven. Feel free to use beef broth instead of red wine.




  1. Combine wine, tomato paste, basil, marjoram, 2 cloves minced garlic and salt in slow cooker. Add rutabaga; top with beef shanks, leeks and carrots. Cover and cook on LOW for 9 hours, or on HIGH for about 4 1/2 hours, or until beef is fork-tender.
  2. Place the beef shanks and vegetables in serving dish. Pour cooking liquid into small saucepan. Skim off fat.
  3. Whisk together the flour and 2 tablespoons water in small bowl until smooth. Whisk in a little of the cooking liquid. Whisk flour mixture into saucepan. Cook over medium heat, stirring, until mixture bubbles and thickens, about 3 minutes. Spoon sauce over meat and vegetables.
  4. For the gremolata, combine the grated lemon zest with 1 clove of minced garlic and 1/4 cup of finely chopped parsley. Sprinkle over serving dish or over the individual servings.
  5. To prepare on the stovetop and oven, heat 1 tablespoon of oil in an ovenproof Dutch oven. Add beef shanks; cook until browned, about 8 to 10 minutes, turning to brown all sides. Remove meat. Cook leeks, rutabaga and carrot in 1 tablespoon of oil in Dutch oven for about 5 minutes. Add 1 cup water, beef, wine, tomato paste, basil, marjoram, garlic, salt. Bring to simmering.
  6. Cover and bake in preheated 325 F oven for 3 hours, or until beef is very tender.

Serves 4

Calories per serving: 485
Fat per serving: 25.0


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