Beef Shank Recipe

• Table of Contents

  • Introduction
  • Time
  • Ingredients
  • Step-by-Step Instructions
  • Cooking Tips
  • Variations
  • Nutrition per Serving
  • Serving Suggestions
  • Conclusion

Introduction

Beef shank is a cut of meat that comes from the leg of the cow, known for its rich flavor and hearty texture. This cut is often overlooked in favor of more popular cuts like ribeye or sirloin, but it offers a unique taste and is perfect for slow cooking. The shank is particularly prized for its gelatinous marrow, which adds depth and richness to dishes. Traditionally, beef shank is used in various cuisines around the world, from Italian osso buco to Mexican birria. This recipe will guide you through making a delicious braised beef shank that is perfect for a cozy family dinner or a special occasion.

Time

Preparation time: 20 minutes

Cooking time: 3 hours

Ingredients

• 2 beef shanks (about 2-3 inches thick, bone-in)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, with juice
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C).

2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef shanks with salt and pepper, then sear them in the hot oil for about 4-5 minutes on each side until browned. Remove the shanks from the pot and set aside.

3. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

4. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

5. Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.

6. Add the beef broth, diced tomatoes (with juice), tomato paste, thyme, rosemary, and bay leaf. Stir to combine.

7. Return the seared beef shanks to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer.

8. Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

9. Once cooked, remove the pot from the oven. Discard the bay leaf and adjust seasoning with salt and pepper as needed.

10. Serve the beef shank hot, garnished with fresh parsley.

Cooking Tips

• For a deeper flavor, consider marinating the beef shanks in red wine and herbs overnight before cooking.

• Make sure to sear the meat well; this step adds a lot of flavor to the final dish.

• If you don’t have red wine, you can substitute it with additional beef broth or a splash of balsamic vinegar for acidity.

• For a thicker sauce, remove the beef shanks once cooked and reduce the sauce on the stovetop until it reaches your desired consistency.

• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Variations

• For a spicy kick, add a diced jalapeño or a teaspoon of red pepper flakes to the vegetable mixture.

• Substitute the red wine with white wine or even beer for a different flavor profile.

• For a Mediterranean twist, add olives and capers to the braising liquid.

• To make it a one-pot meal, add potatoes or root vegetables during the last hour of cooking.

• For a lighter version, use a leaner cut of beef, such as chuck roast, but adjust cooking times accordingly.

Nutrition per Serving

Based on a serving size of one beef shank (approximately 6 oz of meat with sauce):

• kcal: 450
• fat: 25g
• saturates: 10g
• carbs: 12g
• sugars: 4g
• fibre: 2g
• protein: 40g
• salt: 800mg

Serving Suggestions

Beef shank is best served with hearty sides that can soak up the rich sauce. Here are some ideas:

• Mashed potatoes or creamy polenta

• Crusty bread or garlic bread for dipping

• Steamed green beans or sautéed spinach for a pop of color

• A fresh green salad with a tangy vinaigrette to balance the richness of the beef

• Pair with a robust red wine, such as a Malbec or Zinfandel, to complement the flavors of the dish.

Conclusion

Beef shank is a wonderfully flavorful cut of meat that, when braised, transforms into a tender and succulent dish. This recipe not only highlights the rich taste of the beef but also allows for creativity with various ingredients and serving options. Whether you’re preparing a comforting family meal or impressing guests at a dinner party, this beef shank recipe is sure to be a hit. With its deep flavors and satisfying texture, it’s a dish that embodies the essence of home-cooked comfort food. Enjoy the process of cooking and the delightful results that follow!