Braised Beef Shanks

Braised Beef Shanks

H loves beef stew, and I haven’t made it for a long time.  I normally use short ribs, but while grocery shopping , we decided to buy beef shanks for a change.  After 2-1/2 hours of braising, the shanks were fork tender and delicious.  We like to serve this dish with rice or mashed potatoes.

The braised beef shanks tasted even better the next day!

Braised Beef Shanks

Serves 4 – 6


  • 1/3 cup flour (approximately)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 6 beef shanks
  • 6 carrots, cut into large chunks
  • 4 celery ribs, cut into large chunks
  • 1 large onion, cut into large chunks
  • 2 bay leaves
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 6 garlic cloves
  • 3 tbsp tomato paste
  • 2 cups dry red wine
  • 1-28 ounce canned diced tomatoes
  • 1-1/2 cups beef or chicken stock

You will need to use a large Dutch Oven, or oven proof skillet with lid to accommodate 6 beef shanks and the vegetables.

  1. Preheat oven to 325°F
  2. Combine flour, salt, pepper and garlic powder in a large shallow dish, and mix well
  3. Pat meat dry
  4. Add shanks one at a time and coat both sides, shake off excess flour
  5. Heat oil in a large skillet or Dutch Oven to a moderately high heat (do not allow to smoke)
  6. Add shanks and brown well on both sides (brown in 2 batches if necessary). About 3-4 minutes on each side
  7. Remove to a large dish and set aside
  8. To the skillet, add carrots, celery and onion. Cook until slightly golden brown (add a little more oil if necessary). About 4-5 minutes
  9. Add all the herbs and garlic; continue to stir for a few seconds
  10. Add tomato paste, stir and continue to cook for about 1 minute. It will start to appear as if you need liquid. This is the time to add in the red wine and deglaze. Stir all the browned bits and pieces from the bottom of your skillet. Allow wine to simmer for 2-3 minutes
  11. Add diced tomatoes and stock, stir well
  12. Return shanks to the skillet, cover with lid and place in oven
  13. Bake for 2 to 3 hours, until tender



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2 thoughts on “Braised Beef Shanks

  1. Henry May 24, 2012 at 4:42 pm Reply

    Oh boy, that looks tasty!

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