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Meltingly Tender Red Wine Braised Beef Shanks Recipe

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4.1 from 21 reviews

Experience the rich, comforting flavors of Meltingly Tender Red Wine Braised Beef Shanks, a classic slow-cooked dish where beef shanks are seared, then braised in a hearty red wine and beef broth mixture with aromatic herbs and vegetables until perfectly tender.

Ingredients

Beef Shanks and Herbs

  • 4 beef shanks, cut osso buco style (1 1/2-2” thick)
  • 2 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 2 fresh bay leaves
  • Kitchen twine (for tying beef and herbs)

Vegetables and Aromatics

  • 1 yellow onion, diced small
  • 2 medium carrots, diced small
  • 2 celery ribs, diced small
  • 4 garlic cloves, minced

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Better Than Bouillon beef paste
  • 2 cups dry red wine (such as Malbec)
  • 2 cups beef broth
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Prep the beef. Pat the beef shanks dry with paper towels. Tie a piece of kitchen twine around the circumference of each beef shank to maintain their shape during cooking. Liberally season both sides with kosher salt and freshly ground black pepper, then let them rest at room temperature for 30 minutes. Tie the rosemary and thyme sprigs into a bundle using kitchen twine.
  2. Preheat the oven. Set your oven to 325°F (163°C) to prepare for braising.
  3. Sear the beef shanks. Heat the olive oil in a large wine braiser or heavy oven-safe pot over medium heat. Once hot, sear each beef shank for 3-5 minutes per side until deeply browned. Transfer the seared shanks to a plate and set aside.
  4. Saute the vegetables. Add diced onion, carrots, and celery to the pan and cook, stirring occasionally, until they begin to brown, about 5-7 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Then, mix in Dijon mustard, tomato paste, and beef bouillon paste until the vegetables are fully coated.
  5. Build the braise. Sprinkle the flour evenly over the vegetables and stir to combine. Cook for 2-3 minutes, stirring frequently to avoid lumps. Gradually add the dry red wine and beef broth while stirring to create a smooth sauce. Season with salt and pepper. Nestle the beef shanks back into the braising liquid along with the tied herb bundle and bay leaves.
  6. Braise the beef shanks. Cover the braiser with a lid and transfer it to the preheated oven. Cook for 2 1/2 hours. Then, remove the lid, flip the beef shanks over, and return to the oven uncovered. Continue cooking for another 30 minutes to 1 hour, basting the shanks every 10 minutes with the pan juices, until the meat is very tender and easily shredded with a fork.
  7. Rest and serve. Remove the braiser from the oven, cover the beef shanks, and let them rest in the cooking juices for 20 minutes. Adjust seasoning to taste with additional salt and pepper. Serve immediately, spooning the rich sauce over the beef.

Notes

  • Use a dry red wine like Malbec or Cabernet Sauvignon for the best flavor in the braising liquid.
  • Kitchen twine helps the beef shanks keep their shape during long cooking times.
  • Braising low and slow at 325°F ensures the meat becomes tender without drying out.
  • Resting the beef in the juices after cooking helps the flavors to deepen and the meat to stay moist.
  • If you prefer a thicker sauce, remove the beef and reduce the sauce over medium heat on the stovetop before serving.
  • This dish pairs well with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.

Find it online: https://justsosavory.com/meltingly-tender-red-wine-braised-beef-shanks-recipe/