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Oven Braised Beef Shanks Recipe

braised beef shanks over mashed potatoes
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The hearty, lean cut of beef shanks slowly braise in the oven with mushrooms, rosemary and carrots for a satisfying meal. Enjoy with mashed potatoes or polenta and a good glass of red wine!

Ingredients

Scale
  • 2.5 pounds beef shanks (2 beef shanks
  • 2 teaspoons salt plus pepper to taste (see note)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 5 mushrooms – button or baby bella – chopped
  • 1 teaspoon dried thyme
  • 4 garlic cloves, minced
  • 2 to 3 sprigs fresh rosemary
  • 1 teaspoon soy sauce
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 cup dry red wine
  • 1 1/2 cups beef stock
  • 8 ounces crushed tomatoes
  • handful of parsley, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 325 degrees.
  2. Pat the beef shanks dry with a paper towel, then add salt and pepper on both sides of the beef.
  3. Heat 1 tablespoon olive oil on medium heat in a Dutch oven or other oven proof dish that has a cover. Add the beef shanks to brown, cooking about 5 minutes on one side, then turning to brown on the other side for about 5 minutes. (see note) Remove the browned beef shanks to a platter and set aside.
  4. Start the onions and other veggies. Add the other tablespoon olive oil to the same Dutch oven or pan that you used for the beef shanks (unless using two pans as noted below). Heat the oil on medium, and add the onions and cook for a few minutes until they start to soften. Add the carrots and cook for a couple more minutes. Stir in the mushrooms, followed by the garlic and tomato paste.
  5. Add liquids: Add the red wine, and stir to scrape up any browned bits and incorporate with the vegetables. Let the wine cook down for a few minutes. Then add 1 cup of the beef stock, crushed tomatoes, rosemary, thyme and bay leaves. Stir to combine.
  6. Braise the beef: add the beef shanks back to the pot, placing them on top of the vegetables and liquid. Pour the remaining half cup of broth over the beef. Cover the pan, and place the beef into the oven to braise for 2 1/2 to 3 hours. The beef will be fall off the bone tender when it is ready! Ours was done in 2 hours and 45 minutes.
  7. Serve and enjoy! We served our oven braised beef shanks with mashed potatoes. Polenta could be another good serving option. 

Notes

  • You could adjust salt downward a bit if you are trying to keep the sodium low.
  • The copper pan we were using for braising wasn’t wide enough for browning the beef shanks. So we did the browning in a cast iron skillet, then did the rest of the preparation in the copper pan.

Find it online: https://cookingchatfood.com/braised-beef-shanks/

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