Meaty beef shanks are budget-friendly and flavorful. These beef shanks are slowly braised in the oven to tender perfection with garlic, mushrooms, carrots, and red wine broth.
How To Make Braised Beef Shanks
- Heat the oven to 300 F.
- Combine the flour, salt, and pepper on a shallow bowl or food storage bag, then dredge the beef shanks to coat.
- Heat oil in a Dutch oven and cook the beef shanks, searing on both sides. Remove the beef shanks to a large plate and set aside.
- Add the mushrooms to the pan and cook until tender and browned. Remove to the plate with the beef shanks.
- Add the onion, celery, carrots, and garlic to the pan and cook until the onions are translucent. Deglaze with the red wine and simmer to reduce slightly.
- Add the beef broth to the pan and return the beef shanks and mushrooms.
- Cover the pan and bake for 3 to 4 hours, until the meat is very tender.
- Remove the shanks and vegetables to a serving platter and keep warm.
- Strain the liquids; skim and discard excess fat (use a gravy separator if you have one). Transfer any solids left after straining to the platter with the beef shanks and vegetables.
- Pour the skimmed liquids back into the Dutch oven and bring to a boil over medium heat. Reduce the heat to a simmer and cook for 3 to 5 minutes to concentrate the flavors.
- Whisk 1 1/2 tablespoons of flour with 2 tablespoons of cold water until smooth. Stir into the simmering liquids and continue cooking, stirring constantly, until thickened.
- Taste and add salt and pepper, as needed.
- Serve the beef shanks with the vegetables and gravy, along with mashed or boiled potatoes.
Recipe Variations
- Omit the mushrooms if you aren’t a fan.
- Add 1 pound of baby white or red potatoes (or small potatoes, cut in half) halfway through the cooking time.
- Add a few tablespoons of fresh herbs to the pot. Rosemary, thyme, chives, and parsley are good options.
- Add chunks of rutabaga to the pot before it goes into the oven.
Braised Beef Shanks
Budget-friendly beef shanks make a fabulous weekend meal. Pair the beef shanks and gravy with mashed potatoes or noodles and a good quality dry red wine.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 4 servings 1x
- Category: Beef
- Method: Braise
Ingredients
- 3 to 4 pounds meaty beef shanks
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons vegetable oil (divided use)
- 8 ounces sliced mushrooms
- 1 large onion, chopped
- 1 cup sliced celery
- 2 large carrots, sliced
- 2 large cloves garlic minced
- 1 cup red wine, such as a Pinot Noir (Burgundy), Merlot, or Cabernet
- 2 cups beef broth, low sodium
- 1 1/2 tablespoons flour mixed with 2 tablespoons of water, for thickening the broth
Instructions
1. Heat the oven to 300 F.
2. Put the 1/4 cup of flour in a wide shallow bowl or sturdy food storage bag; add the salt and pepper. Dredge or shake the beef shanks in the flour to coat thoroughly.
3. Heat 2 tablespoons of the vegetable oil in a large Dutch oven or heavy saute pan over medium-high heat. Cook the beef shanks, turning to sear both sides, for a total of about 7 to 9 minutes. Remove the beef shanks to a plate and set aside.
4. Reduce the heat to medium. Add the mushrooms to the pan with another tablespoon of vegetable oil and cook for about 3 to 5 minutes, until browned and tender. Remove the mushrooms to the plate with the beef shanks and set aside.
5. Add the onion, celery, carrots, and garlic to the pan with another tablespoon of oil. Cook, stirring constantly, until the onions are translucent, about 5 minutes. Add the wine to the pan and bring to a boil. Simmer for 5 minutes to reduce slightly. Add the beef broth, beef shanks, and mushrooms back to the pan.
6. Cover the pan and bake for about 3 to 4 hours, until the meat is tender and falling off the bone.
7. Remove the beef and vegetables to a plate and keep warm while you make the gravy.
8. Strain the liquids and skim off fat. A gravy separator works well for this. Pour the skimmed liquids back into the Dutch oven or pan and add the solids to the beef shanks and vegetables.
9. Put the pan with the liquids over medium heat and bring to a boil. Simmer for about 3 to 5 minutes to concentrate flavors.
10. Put 1 1/2 tablespoons of flour into a small bowl or cup.
11. Add 2 tablespoons of cold water and whisk until smooth. Stir into the simmering liquids. Cook, stirring, until thickened.
12. Taste the gravy and add salt and pepper, as needed.
13. Serve the beef shanks with the gravy and vegetables, along with mashed or boiled potatoes or hot cooked noodles.
