Flavors Worth Savoring
Beef Round Steak: Slow-Braised Beef Shank
Course: Main courseCuisine: FrenchDifficulty: MediumServings
4
servingsPrep time
3
hours30
minutesCooking time
3
hoursCalories
400
kcalBeef shank is a tough cut that becomes incredibly tender and flavorful when slow-braised. This recipe features beef shanks simmered in a rich broth, garlic, and aromatic vegetables. The slow cooking process makes the meat fall-off-the-bone tender, perfect for cozy dinners or special occasions.
Ingredients
4 beef shanks (about 1.5-2 inches thick)
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
1 cup red wine (optional, for depth of flavor)
3 cups beef broth
2 sprigs fresh thyme
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions
- 1. Sear the Beef Shanks:
Pat the beef shanks dry with paper towels, then season them generously with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the beef shanks for 4-5 minutes per side until well-browned. Remove the shanks from the pot and set aside. - 2. Sauté the Vegetables:
In the same pot, add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5-7 minutes until the vegetables are softened.
Add 3 minced garlic cloves and 2 tablespoons of tomato paste, cooking for another 2 minutes to develop flavor. - 3. Braise the Shanks:
Add the seared beef shanks back to the pot. Pour in 3 cups beef broth, ensuring the shanks are mostly submerged.
Add 2 sprigs of fresh thyme and 2 bay leaves.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and braise for 3-4 hours, or until the beef is fork-tender and falling off the bone. - 5. Serve:
Remove the beef shanks from the pot and discard the thyme sprigs and bay leaves.
Serve the beef shanks with the braising liquid and vegetables, garnished with chopped fresh parsley.
Pair with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
Notes
- Advice:
For extra richness, add balsamic vinegar to beef broth.
Cook the shanks slowly over low heat to ensure the meat becomes tender and flavorful.
This dish can be made a day ahead—the flavors will deepen, and it reheats beautifully.
