In our opinion, beef shanks are one of the most underrated beef cuts because they’re so inexpensive and delicious.
A portion of the leg bone and the meat that covers the bone are both present in a cut of beef called a shank. Due to the constant use the leg muscles endure, the meat is tougher but richly flavored inside the bone. You will be rewarded with flavorful beef in a rich sauce if you take the time to braise these cuts.
Try this beef shank recipe if you’re a foodie or someone who enjoys a good meal without spending a lot of money, and let us know what you think of it in the comments section below.
What are beef shanks used for
Lean but tough beef shanks are a good choice for stews, braised meals, and other lengthy cooking methods.
Although they come from younger cattle, veal shanks are very similar to beef shanks.
Why this beef shank recipe will be a winner:
- Affordable. One of the cheapest beef cuts is the shank, which can be purchased at any standard grocery store or butcher
- Easy to make. To prepare this dish, you only need one soup pot or Dutch oven.
- Healthy. This recipe includes vegetables, low-sodium broth, and protein.
- Naturally gluten free. A gluten-free or even low-carb diet would benefit greatly from the addition of beef shanks.
We adore these beef shanks because they also go well with veal shanks. Both can be used interchangeably and yield almost exact results!.
There isn’t much else in this recipe besides the beef and a few vegetables from the refrigerator or pantry. Here is what you’ll need:
- Beef shanks. I use 2-3 inch thick shanks for this recipe. You can use veal shanks too. Choose cuts of meat that have nice marbling.
- Onion, celery, and carrot. Chopped vegetables to create a flavor base for the dish.
- Tomatoes. Fresh tomatoes create a hearty sauce. Canned crushed tomatoes will also work.
- Beef stock. To make the sauce more flavorful. Chicken stock will work too.
- White wine. Use a dry light-bodied wine for this recipe. Cooking in wine improves the flavor of the food and efficiently melts the veal shanks’ fat.
- Flour. All-purpose flour is required to coat and brown the shanks. Doing this helps create a richer flavor. If you are attempting to cut out carbohydrates, you can skip this step.
- Olive oil. To saute the vegetables.
- Herbs. You’ll need fresh thyme and bay leaves to make this dish taste its absolute best.
- Salt and pepper. To taste.
How to cook beef shanks
The cooking procedure for this recipe is entirely handled by the dutch oven.
Step 1- Brown the meat
To begin, remove excess moisture by pat drying the shanks with paper towels. Secure the meat to the bone by wrapping it in kitchen twine. The shanks are seasoned with salt and pepper and then floured.
Heat olive oil in a Dutch oven pot. Shake off the excess flour from the beef shanks and add them to the pan once the oil is hot. The shanks should be evenly browned on all sides before being removed from the pot.
Step 2- Cook the vegetables
To the same pot, add celery sticks, carrots, and diced onions. Add the bay leaves and thyme sprigs after sautéing for a few minutes. Add the chopped tomatoes and cook for 10 minutes.
Step 3- Continue cooking the shanks
Add the shanks and cooked vegetables to the white wine. Allow everything to simmer for a while, then cover the pot with a lid and bake it for about two hours.
Step 4- Remove from the oven and serve
The Dutch pot should be taken out of the oven when the veal shanks are fork-tender. Cut off the kitchen twine and discard it. Place one veal shank and some of the sauce on a serving plate. Sprinkle with fresh chopped parsley and serve.
Tips to make the best recipe
- Deglaze the pan. Remove any browned bits from the pan’s bottom before adding the white wine. These food particles add immense flavor to the dish.
- Serve shanks with something creamy. This hearty and flavorful stew tastes best when served over polenta, mashed potatoes, and risotto.
- Use tomato paste. Use a small amount of tomato paste in place of fresh tomatoes if you don’t have any to create a robust tomato flavor.
- Adjust the cooking time. The length of time the shanks must cook for to become fork tender may vary slightly depending on various factors. Before taking the shanks out of the oven, examine their texture and, if necessary, continue cooking them in the oven.
- Store leftovers in the refrigerator for up to five days by placing them in a shallow container.
- Once the shanks have cooled to room temperature, you can freeze them for up to two months by placing them in a shallow container.
- To reheat. Reheat the shanks in a small saucepan or the microwave for 30 to 40 seconds.
More beef recipes to try
Cook beef shanks in a hearty sauce for 3 to 6 hours if you want them to be as tender as they can be without falling off the bone. The secret to making tough shank meat tender and juicy is low and slow cooking. Cooking the shanks in wine helps further tenderize the meat.
The best method of cooking beef shanks is not to fry them because the meat will stay tough and chewy. Instead, lightly fry the shanks to add color and flavor before continuing to cook them over low heat for a few hours.
Beef Shank Recipe | Easy, Tender, Fall-Of-The-Bone
- ▢ 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. Each shank is seasoned with salt and pepper before being dredged in flour and shaken off excess.
- Add oil to a Dutch oven pot and heat it to a high temperature. When the pan is hot, add the beef shanks and brown them for about 3 minutes on each side. Remove the shanks from the pot.
- Add onion, carrot, and celery to the same pot and cook until translucent. Add fresh thyme, bay leaves and tomato. Add white wine, beef stock, and return the shanks to the pot after cooking for 10 minutes. Once it boils, remove the pot from the heat.
- Preheat the oven to 170C/325F. Cook the Dutch oven in the oven until fork-tender for 20 minutes or up to 2 hours with the lid on.
- Remove the cooked shanks with care from the pot, trim the kitchen twine, and discard it. Serve the shanks right away with all of the sauce from the pot.
How to Cook Beef Shank – Old Fashioned Southern Cooking
FAQ
What is the best cooking method for shank?
Cook beef shanks in a hearty sauce for 3 to 6 hours if you want them to be as tender as they can be without falling off the bone. The secret to making tough shank meat tender and juicy is low and slow cooking. Cooking the shanks in wine helps further tenderize the meat.
What is beef shank best for?
What Is the Shank Meat Cut Good For? Shank meat makes good low-fat ground beef because it is quite lean. It is utilized in dishes like beef bourguignon, stews, and soups. Shank meat is used in cultural recipes all over the world because it is a more affordable cut of meat.
Does beef shank get tender?
The beef shank, also known as the beef shin, is a robust muscle. For it to disintegrate and become tender, it must be cooked slowly. That’s why it’s so delicious.
How to cook beef shank bone in on the stove?
The best way to cook the shanks right now is to cover them with a lid and bake them at 350 °F for two to three hours, or until the meat is falling-apart tender. To simmer on the stovetop, cover the pan and cook it over low heat for 2 to 3 hours, checking and stirring the meat occasionally to make sure the bottom doesn’t burn.