garlicky braised beef shanks
Inspired by, Trisha Yearwood
Prep Time: 30 mins.
Cook Time: 4 hr.
Skill Level: Easy
Cooking Method: Dutch Oven
- 4 pounds beef shanks
- Kosher salt and freshly groundblack pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 carrot, chopped
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- One 28-ounce can diced tomatoes
- 10 cloves garlic, thinly sliced
- 1 sprig fresh rosemary
- 4 cups beef stock
Step 1 - Preheat the oven to 300 degrees F.
Step 2 - Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
Step 3 - Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.
Dutch Oven time!
My family loves this recipe. The beef shank was awesome in texture and taste. Shop around for the best price of meat, or you can use a substitute like a chuck roast
The meat will be“falling apart delicious”. You will also love the sauce. This goes great with mashed potatoes or cheese grits.
You will defiantly make this again and again. Go for it Grandpa!