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Roasted Beef Shank

This roasted beef shank recipe produces tender, juicy meat that practically slides off the bone, all while being budget-friendly and easy to prepare.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces beef shanks (about 1.5 lbs / 680g each) cross-cut or whole
  • 2 tablespoons olive oil
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
For the Braising Liquid
  • 1 large onion roughly chopped
  • 4 cloves garlic smashed
  • 2 medium carrots cut into chunks
  • 2 stalks celery roughly chopped
  • 2 cups beef broth
  • 1 cup red wine or extra beef broth if preferred
  • 2 tablespoons tomato paste
  • 2 pieces bay leaves
  • 3-4 sprigs fresh thyme

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. Pat the beef shanks dry and season with salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, and rosemary.
  3. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef shanks until browned on all sides.
  4. Remove the shanks and set aside. In the same pot, add onion, carrots, and celery, and cook for 4 to 5 minutes.
  5. Add smashed garlic and cook for another minute. Incorporate tomato paste and let it cook for 2 minutes.
  6. Pour in the red wine, deglaze the pot, and then add the beef broth along with bay leaves and thyme sprigs.
  7. Nestle the seared beef shanks back into the braising liquid.
  8. Cover the pot and roast in the oven for 3.5 to 4 hours, basting with liquid halfway through.
  9. Remove the pot from the oven and let shanks rest in the braising liquid for 10 to 15 minutes before serving.
  10. Strain and reduce braising liquid for a rich sauce if desired.

Notes

Leftovers taste even better the next day. Store in an airtight container with some braising liquid for moisture.