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beef shank recipe
- Total Time: 260 minutes
- Yield: 4 servings 1x
- Diet: General, High-Protein, Dairy-Free
Description
This beef shank recipe offers a hearty and comforting dinner, featuring tender, fall-apart beef shanks simmered in a vibrant red pepper braise. It transforms a humble cut into a flavorful, nutritious, and easy-to-prepare meal perfect for busy families.
Ingredients
- 4 (1.8 kg / 4 lb) bone-in beef shanks, cross-cut, 3-4 cm (1.2–1.6 inch) thick
- 0.25 cup olive oil, divided
- 1 large (200 g / 7 oz) yellow onion, finely diced
- 2 medium (200 g / 7 oz) carrots, peeled and finely diced
- 2 stalks (100 g / 3.5 oz) celery, finely diced
- 6 cloves (30 g / 1 oz) garlic, minced, divided
- 0.25 cup tomato paste
- 1 can (400 g / 14.5 oz) diced tomatoes, undrained
- 3 cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tbsp smoked paprika, plus more for the drizzle
- 1 tsp coarse sea salt, plus more to taste
- 0.5 tsp freshly ground black pepper, plus more to taste
- 3 large (600 g / 1.3 lb) red bell peppers
- 1 tbsp apple cider vinegar (alcohol-free)
- 1 tsp granulated sugar
- 2 tbsp water or reserved braising liquid
- 0.25 cup fresh flat-leaf parsley, finely chopped, for garnish
Instructions
- Prepare Beef Shanks: Preheat oven to 160°C (325°F). Pat beef shanks dry with paper towels, then season generously with coarse sea salt and freshly ground black pepper.
- Sear Beef: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear shanks in batches until deeply browned on all sides (3-5 minutes per side). Remove shanks and set aside.
- Sauté Aromatics: Reduce heat to medium. Add remaining 2 tbsp olive oil to the pot, then add diced onion, carrots, and celery. Cook until softened and aromatic (8-10 minutes). Stir in 3 cloves minced garlic and 1 tbsp smoked paprika, cooking for 1 minute until fragrant.
- Build Braising Liquid: Stir in tomato paste and cook for 2 minutes until it darkens. Pour in diced tomatoes and beef stock, scraping up browned bits. Add bay leaves and thyme sprigs. Bring liquid to a simmer.
- Braise Beef: Return seared beef shanks to the pot, ensuring they are mostly submerged. Cover tightly and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until beef is fork-tender. (Prepare the Smoked Paprika and Roasted Red Pepper Drizzle while the beef braises.)
- Rest and Serve: Carefully remove beef shanks and tent with foil to rest. Strain braising liquid into a saucepan, discarding solids and herbs. Skim any excess fat. Simmer strained liquid over medium-high heat for 10-15 minutes until slightly reduced and thickened. Serve beef shanks with reduced sauce and a drizzle of the roasted red pepper sauce, garnished with fresh parsley.
Notes
For best results, ensure meat is fork-tender by braising longer if needed, and adjust sauce consistency by simmering to thicken or adding stock. Control seasoning by reducing saltiness with a potato. Consider grass-fed beef or organic vegetables for enhanced flavor and nutrition. This recipe can be made gluten-free (ensure broth is certified), paleo, or keto by skipping starchy sides, and is naturally dairy-free.
- Prep Time: 35 minutes
- Cook Time: 225 minutes
- Category: Main Course
- Method: Braising
- Cuisine: General American
Nutrition
- Serving Size: 1 beef shank with sauce (approx. 450 g)
- Calories: 700 calories
- Sugar: 20 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 60 g
- Cholesterol: 200 mg