Beef Shank Recipe

Beef Shank Recipe | Easy, Tender, Fall-Of-The-Bone

Prep Time1 minute

Cook Time58 minutes

Total Time59 minutes

Servings6 servings


2 lbs beef shanks appoximately 3 portions

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons all purpose flour

3 tablespoons olive oil

1 large onion dliced

1 cup carrots diced

1 cup celery chopped

3 sprigs thyme

3 bay leaves

200 mls white wine

1 1/2 cups canned tomatoes

1 3/4 cups beef broth


Pat dry the beef shanks to remove any excess moisture. Secure the meat to the bone with kitchen twine. Season each shank with salt and pepper and dredge them in flour, shaking off any excess.

In a Dutch oven pot, add oil and place it over high heat. Once hot, Add the beef shanks into the pan and brown all sides, about 3 minutes each. Remove the shanks from the pot.

In the same pot add onion, carrot and celery and saute until translucent. Add fresh thyme, bay leaves and tomato. Cook for 10 minutes then add white wine, beef stock and return the shanks in the pot. Once it boils, remove the pot from the heat.

Preheat the oven to 170C/325F. Place the lid on the Dutch oven and cook in the oven for 20 minutes or up to 2 hours until fork tender.

Carefully remove the cooked shanks from the pot and cut off the kitchen twine and discard. Pour all the sauce from the pot over the shanks and serve immediately.


TO STORE: Place leftovers in a shallow container and store them in the refrigerator for up to five days.

TO FREEZE: Once the shanks have cooled to room temperature, place them in a shallow container and store them in the freezer for up to two months.

TO REHEAT: Reheat shanks in the microwave for 30-40 seconds or in a small saucepan.

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