This recipe for Braised Beef Shanks is incredibly comforting, with beef so tender you can cut it with a spoon. It's surprisingly simple, featuring seared beef shanks that are braised low and slow with red wine, herbs and vegetables.
I don't make a lot of beef in our household, but when I do, I like to make sure it's prepared perfectly. In fact, I tend to keep beef recipes for special occasions, or sometimes I'll make smash burgers or meatballs on a busy weeknight. Braising is my favorite way to prepare beef because it's super tender, flavorful and consistent. This braised beef recipe will literally fill your home with rich and robust aromas.
This recipe features a classic technique for braising along with traditional flavor pairings for rich beef. If you have never tried braising beef, follow along through this post to learn the important ingredients and techniques to ensure it's incredibly tender, not dry and always deeply flavorful.
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Ingredients that Matter
To make tender braised beef shanks, you'll need to start with good beef and add some flavorful ingredients. Here are the ingredients you'll need for this recipe:
- Beef Shanks. The leg portion of a steer, beef shanks have a lot of connective tissue and can be quite tough. Because it's tough, beef shanks are best cooked low and slow in a moist environment, which is exactly the process of braising. Shanks come in all sizes, though you'll typically find portions ranging from 10 ounces up to 2 pounds. Shanks are cut straight through the bone, which provides tons of flavor to the broth while the marrow melts as it cooks, making for an incredibly rich and succulent sauce.
- Aromatics. To enrich the flavor of the cooking liquid, the recipe uses a couple carrots cut large enough to serve as a side, along with a yellow onion and a few cloves of garlic. You can, over course, strain the sauce, but I like to serve the braised beef with the vegetables from the sauce (I hate wasting food!).
- Herbs. I recommend using woody herbs like sage, rosemary and thyme. Here you can either chop the herbs finely, or I like to tie them in a bundle and remove them after braising.
- Tomato Paste. Just a couple tablespoons of tomato paste is enough to enrichen the sauce and add a bit of body. It's important to cook the paste a bit before adding the liquid to tame some of the metallic taste of tomato paste. Plus, cooking it briefly makes for a more complex flavor.
- Red Wine. A cup of dry red wine provides lots of rich flavor. I pull in inspiration for beef bourguignon when adding red wine. Choose a wine you like to drink.
- Beef Stock. The braising liquid includes a couple cups of beef stock. You can use chicken stock, if desired.
- Olive Oil. You only need a couple tablespoons of olive oil to sear the beef shanks.
See recipe card for quantities.
Instructions
Braising beef is quite simple. Braising, in general, is one of the essential kitchen techniques I think every home cook should learn. Here I take you through each step of braised beef shanks:
Start by patting the beef shanks dry with paper towels then season liberally with black pepper and salt (use table or kosher salt). I recommend letting the beef sit on the counter for about 30 minutes before cooking, if you have the time. Use this first step to tie up the herbs into a bundle. Turn the oven on 300F and place a rack in the bottom position.
Heat a couple tablespoons of oil in a large Dutch oven or heavy-bottom pot over medium-high heat. You want the oil to just start shimmering and nearly smoking before adding the beef. Add the beef in a single layer and cook them, undisturbed, until golden brown and slightly charred, about 2-3 minutes. Flip then continue cooking until browned on the other side. Turn the shanks on their sides and start to render some of the fat on the edges of the shanks. This process should take 10-12 minutes total. Remove the shanks to a plate and set aside. Adjust the heat to prevent the pan from scorching.
Reduce the temperature to medium then add the onions and carrots. Cook, stirring occasionally, until starting to turn opaque and tender, 3-4 minutes.
Add the tomato paste and garlic and cook, stirring frequently, until fragrant, about 2 minutes.
Pour in the wine and bring to a boil. Cook until reduced by half, 2-3 minutes. Now add the beef broth and bring to a simmer.
Add the seared beef shanks along with the tied herbs. Be sure the shanks are nestled into the cooking liquid and the liquid comes up about halfway up the shanks (if needed, add more broth until the liquid is halfway covering the shanks). Cover then transfer to the oven and cook until very tender, about 2 hours. The internal temperature of the shanks should reach about 190F.
Remove the Dutch oven from the stove then remove and discard the tied herbs. Transfer the shanks to a serving platter then skim the fat off the braising liquid. Spoon the braising liquid over the shanks and add the carrots and onions, if desired. You can also strain the braising liquid for a silky smooth sauce. You can also remove the bone from the shanks and tear into large chunks.
Substitutions
There are all sorts of ingredient swaps you can make for this recipe. Here are some suggestions:
- Chicken Broth - You can always use chicken broth instead of beef broth for this recipe.
- No Wine - Don't want to use wine? No problem. Simply replace the red wine with more broth.
- Add Some Spice - If you want to add some spice to this recipe, try stirring in chopped hot peppers, even jarred hot cherry peppers, when adding the tomato paste and garlic. You can also add a big pinch of crushed red pepper flakes.
Best Beef Cuts for Braising
There are a lot of different cuts of beef that are ideal for braising. When shopping for braising beef, here are the things to keep in mind:
- Connective Tissues and Fat - The best cuts of beef for braising or even slow roasting have a good amount of connective tissue and fat. You aren't looking for a lot of marbling like in a ribeye, instead you want large sections of fat and connective tissue.
- Larger Cuts of Beef - For the most part, steer clear of thinner cuts of beef. You want big chunks of beef as braising takes time, and if it's too thin it'll dry out.
- What Cuts Can I Buy - All of the following cuts can be braised: shanks, knuckle, bottom round, outside flat round, eye round, short ribs, back ribs, chuck, shoulder, top blade, brisket and cheeks.
- The Best Cuts for Braising - While there are many cuts you can braise, here are the best cuts for braising: shanks, cheeks, brisket, shoulder and chuck roasts.
Benefits of Braising
Braising is a classic cooking technique. Typically it involves searing off meat then adding aromatics and a braising liquid (like wine and/or stock) then slowing cooking it, covered, in a low oven until the meat is very tender. Braising works by slowly melting connective tissue and fat from the meat, plus the moist cooking environment keeps the meet tender.
The end result of this long and slow cooking process makes meet that literally falls off the bone and a braising liquid that is incredibly rich and flavorful.
What Can Go Wrong?
While braising is one of the simplest ways to prepare tough cuts of beef, there are some things that can go wrong. For starters, the oven temperature needs to be low to moderate heat, somewhere between 225F and 300F. You may look at a recipe like this tender braised beef shanks and want also roast some vegetables at the same time and think it's okay to just increase the over temperature to 450F. That is too hot! The beef will cook too fast and the fat won't break down, making for a tough yet dry beef.
You can also add too much cooking liquid to the braising pan. Adding too much cooking liquid will actually boil the beef, making (again) for tough beef shanks. Whenever you are braising, try to have the cooking liquid come up halfway on the meat. This is a general rule of thumb, but will create consistently tender and delicious meat.
Equipment
The good thing about braising is you typically need just one pan! I suggest using a heavy bottom pan or a Dutch oven. I love this Le Creuset Enameled Cast Iron Signature Dutch Oven or this Made In Dutch Oven.
Storage and Serving
One of the best things about braised beef is it's easy to store and even make ahead. To store leftover braised beef, be sure to add the cooking liquid to the same storage container as the braised beef. I literally add the braised shanks to a large bowl then pour on the cooking liquid. Stored in an airtight container, it'll keep well in the refrigerator for about 4 days.
To reheat, add the beef and cooking liquid to a large pot and bring the mixture to a low simmer. Cook, covered, until the beef is hot.
To make this recipe for a larger crowd, double or even triple the ingredients. Sear off the beef in a Dutch oven in batches then transfer a roasting pan. Build the sauce in the Dutch oven, bring to a boil then pour into the roasting pan. Cover tightly with aluminum foil then transfer to the oven and continue to cook as instructed.
Some of the best ways to serve these braised beef shanks are with our homemade fresh pasta, crispy herb roasted potatoes, yukon gold mashed potatoes with sour cream or cheesy polenta with roasted tomatoes.
FAQ
Choose a large cut of beef with a lot of connective tissue and fat, like brisket, cheeks, shoulder, chuck and shanks.
Use a moderate heat oven temperature ranging from 225F to 300F.
Store leftover braised beef in its cooking liquid in an airtight container in the refrigerator for up to 4 days. Reheat in the cooking liquid in a large pot until the beef is hot.
Sides
Looking for some sides to serve with this recipe? Try these:
Dinner Ideas
Need some dinner ideas? Give these recipes a try:
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Recipe
Tender Braised Beef Shanks
- Total Time: 2 hours 30 minutes
- Yield: 3 cups sauce, 1 ¾ pounds beef 1x
Description
This recipe for Braised Beef Shanks is incredibly comforting, with beef so tender you can cut it with a spoon. It's surprisingly simple, featuring seared beef shanks that are braised low and slow with red wine, herbs and vegetables.
Ingredients
- 3 lbs. beef shanks (about 2-3 medium shanks)
- 1 tsp. table salt, plus more to taste
- ¾ tsp. black pepper
- 2 Tbsp. olive oil
- 3 medium carrots, chopped or sliced
- 1 medium yellow onion, chopped
- 2 Tbsp. tomato paste
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef stock
- 5 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs sage
- chopped parsley, for garnish
Instructions
- Preheat oven to 300F. Pat beef shanks dry with paper towels then sprinkle all sides with the salt and paper. Set aside on the counter for 30 minutes, if you have time. Otherwise, proceed to step 2.
- Heat oil in a large heavy-bottom pot or Dutch oven over medium-high. Once the oil is hot and shimmering, add the shanks in a single layer and cook, undisturbed, until golden brown and slightly charred, 2-3 minutes. Flip and cook the other side until golden brown and charred, another 2-3 minutes. Turn the shanks on their edges and sear all sides. The browning process should take 10-12 minutes. Remove the shanks to a plate and reduce the temperature to medium.
- Pour off as much excess fat as possible. Add the carrots and onions and cook, stirring occasionally, until slightly tender and opaque, 2-3 minutes. Stir in the tomato paste and garlic and cook until fragrant, 2 minutes. Add the red wine and simmer until slightly reduced, about 2 minutes. Add the broth and the shanks. Tie the herb with kitchen twine and add to the pot. Bring mixture to a simmer then cover and transfer to then oven. Cook in the oven until the beef is very tender, about 2 hours. The internal temperature of the beef should reach about 190-200F.
- Remove from the oven then transfer the shanks to a serving platter. Use a spoon to skim the fat on the sauce. Remove and discard the herbs. Spoon the sauce over the shanks and garnish with parsley before serving. If desired, you can strain the sauce, but I recommend serving with the vegetables.
Notes
- You can use chicken broth instead of beef stock, if desired.
- If you don't want to use red wine, sub in more beef stock.
- Store leftover braised beef in its cooking liquid in an airtight container in the refrigerator for up to 4 days.
- To reheat, add the beef and cooking liquid to a large pot and bring to a simmer. Cook until the beef is hot.
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Category: Dinner
- Method: Braise
- Cuisine: American/French
Susan says
Looks wonderful Do believe there is a typo in section #3….cook in oven for two minutes? It should be hours, I think..
Adam Dolge says
Thanks for catching that, Susan 🙂 Two minutes wouldn't be nearly enough time, haha!
Katie Timmons says
can you use red cooking wine instead of real wine?
Adam Dolge says
Hi! Yes, red cooking wine should work well. You could even cut the amount in half and replace it with more broth. Let me know how it turns out!
Arnie Carr says
you can use cooking wine but cheaper wine will not have great flavor!
Patty Wynne says
Hello,
I was wondering if I can substitute potatoes instead of carrots or pearl onion instead of just chopped onion. I don't like carrots.
Would I have to change the temp of the oven..? Thank you.
Adam Dolge says
Hi Patty. Yes, you can absolutely substitute in potatoes for the carrots. I would use baby red or yellow. Or, if using larger potatoes, cut them to about 2-inch pieces. As for pearl onions, for sure! You can use a package of frozen pearl onions or use fresh (I always find it a pain to use fresh so I almost always use frozen). No need to thaw beforehand, just be sure the braise is at a simmer before placing in the oven. Hope that helps!
Rokky says
Tender Braised Beef Shanks are the perfect comfort dish, especially when you're looking for something hearty and full of deep, rich flavor. This method involves searing the beef shanks first, then slowly braising them in red wine with herbs and vegetables until they're melt-in-your-mouth tender. It's a great choice for special occasions or cozy weekends when you want to impress without too much fuss. If you're looking to master slow-cooked meals like this Sportzfy APK
Amik says
Tender Braised Beef Shanks are the ultimate comfort food, slow-cooked to perfection with rich flavors from red wine, herbs, and vegetables. This method ensures fall-off-the-bone tenderness and a deeply satisfying broth that’s perfect for special dinners or when you want to treat yourself. Even if you don’t cook beef often, this dish is a great way to make it count for Magis APK
Andrew Breeze says
The ultimate comfort food is tender braised beef shanks, which are expertly slow-cooked and have a rich flavor from vegetables, herbs, and red wine. This technique guarantees incredibly rich broth and fall-off-the-bone tenderness, making it ideal for special dinners or self-indulgence. This recipe is a fantastic way to make the most of your rare beef cooking sessions. Movie Box
George Strayer says
Tender braised beef shanks, which are skillfully slow-cooked and have a deep taste from vegetables, herbs, and red wine, are the epitome of comfort food. This method ensures that the broth is exceptionally rich and delicate, making it perfect for special occasions or self-indulgence. A great approach to maximize your rare beef cooking sessions is with this recipe. Kissh