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.
Ingredients
- 4 pounds meaty beef shanks
- 1 tsp kosher salt, plus more to taste as needed
- ¼ tsp freshly ground black pepper, plus more to taste as needed
- ¼ cup all-purpose flour
- 4 tbsp vegetable oil, divided
- 8 ounces sliced mushrooms
- 1 large onion, chopped
- 1 cup thinly sliced celery
- 2 large carrots, cut into 1-inch chunks
- 2 large cloves garlic, minced
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 1 ½ tbsp all-purpose flour for thickening the broth
- 2 tbsp cold water
Recommended Equipment
- Fat separator or strainer
Instructions
- Heat the oven to 300°F.
- Sprinkle the beef shanks all over with the kosher salt and pepper. Put 1/4 cup of flour in a wide, shallow bowl or plate, and dredge the beef, coating it thoroughly.4 pounds meaty beef shanks | 1 tsp kosher salt | 1/4 tsp freshly ground black pepper | 1/4 cup all-purpose flour
- Heat 2 tablespoons of the vegetable oil in a large Dutch oven over medium-high heat. Cook the beef shanks, turning to sear all sides, for about 7 to 9 minutes in total. Remove the beef shanks to a plate and set aside.2 tbsp vegetable oil
- Reduce the heat to medium. Add the mushrooms to the Dutch oven 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.8 ounces sliced mushrooms | 1 tbsp vegetable oil
- Add the onion, celery, carrots, and garlic to the Dutch oven with another tablespoon of oil. Cook, stirring constantly, until the onions are translucent, about 5 minutes. Season with a light sprinkle of kosher salt and black pepper. Remove the vegetables to a plate.1 tbsp vegetable oil | 1 large onion | 1 cup thinly sliced celery | 2 large carrots | 2 large cloves garlic
- Add the wine and beef broth to the Dutch oven and bring to a boil. Simmer for 5 minutes to reduce slightly. Add the beef shanks, mushrooms, and vegetables back to the Dutch oven.1 cup dry red wine | 2 cups low-sodium beef broth
- Cover the pan and bake for about 3 to 4 hours, until the meat is tender and coming away from the bone.
- Remove the beef and vegetables to a plate and keep warm while you make the gravy.
- Strain the liquids and skim off fat. A fat separator with strainer works well for this, or you could place a mesh strainer over a bowl. Pour the skimmed liquid back into the Dutch oven, then add any solids left in the strainer to the beef shanks and vegetables.
- Put the pan with the liquids over medium heat and bring to a boil. Simmer for about 3 to 5 minutes to concentrate flavors. Taste and adjust the seasonings.
- Put 1 1/2 tablespoons of flour into a small bowl or cup. Add 2 tablespoons of cold water and whisk until smooth. Stir the mixture into the simmering liquids, and cook, stirring, for 2 to 3 minutes, until thickened and smooth. Taste the gravy and add salt and pepper, as needed.1 1/2 tbsp all-purpose flour for thickening the broth | 2 tbsp cold water
- Serve the beef shanks with the gravy and vegetables, along with mashed or boiled potatoes or hot cooked noodles.
Tip: If the meat is not very tender and easy to pull from the bone, give it more time.
Nutrition
Calories: 832kcalCarbohydrates: 18gProtein: 44gFat: 60gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 3gCholesterol: 161mgSodium: 941mgPotassium: 1184mgFiber: 3gSugar: 5gVitamin A: 6130IUVitamin C: 7mgCalcium: 89mgIron: 6mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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