What are the best cuts of beef for braising?

Choose a large cut of beef with a lot of connective tissue and fat, like brisket, cheeks, shoulder, chuck and shanks.

What oven temperature should I braise beef?

Use a moderate heat oven temperature ranging from 225F to 300F.

What's the best way to store braised beef?

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.

Tender Braised Beef Shanks - The Real Recipes

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

Units Scale

3 lbs. beef shanks (about 2-3 medium shanks)
1 tsp. table salt, plus more to taste
3/4 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

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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