Garlicky Braised Beef Shanks
Recipe GLPRcf84d9f6c5c47b
Tender beef shanks braised low and slow in a rich, deeply flavored sauce built from caramelized vegetables, tomato paste, red wine, and plenty of sliced garlic. The meat becomes incredibly succulent after hours in the oven, infused with rosemary and beef stock. Perfect served with crusty bread or over polenta to soak up the savory sauce.
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Ingredients
4 pounds Beef shanks
Kosher salt
Freshly ground black pepper
1 tablespoon Olive oil
1 Large onion, chopped
1 Celery rib, chopped
1 Carrot, chopped
2 tablespoons Tomato paste
½ cup Dry red wine
28 ounces Diced tomatoes, canned
10 Garlic cloves, thinly sliced
1 Fresh rosemary sprig
4 cups Beef stock
Directions
Preheat your oven to 325°F.
Generously season the beef shanks on all sides with kosher salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if needed to avoid crowding, carefully place the shanks in the hot oil and sear until deeply browned on the first side, about 3 minutes. Flip each shank and sear the other side until golden brown, another 3 minutes. Transfer the browned shanks to a clean plate.
Reduce the heat to medium. Add the chopped onion, celery, and carrot to the pot and stir occasionally until the vegetables just begin to soften, approximately 3 minutes. Stir in the tomato paste and cook, stirring frequently, for 1 minute until fragrant.
Pour in the dry red wine, scraping the bottom of the pot to loosen any browned bits. Increase heat to bring the wine to a boil, then simmer until reduced by about half, roughly 3 to 5 minutes.
Add the canned diced tomatoes (with juice), sliced garlic, fresh rosemary sprig, and 1/2 teaspoon salt to the pot. Return the seared beef shanks to the pot, nestling them into the tomato mixture. Pour in the beef stock—it should come nearly to the top of the shanks, almost covering them. Bring the liquid to a gentle simmer.
Cover the Dutch oven with a lid and transfer it to the preheated 325°F oven. Braise for approximately 3 hours, until the meat is exceptionally tender and pulls away from the bone with minimal effort.
Carefully remove the cooked shanks and their bones from the pot and transfer to a cutting board. Using a ladle or large spoon, skim away as much of the visible fat from the surface of the cooking liquid as you can. Coarsely shred the tender meat from the shanks, discarding any large pieces of fat or cartilage, and return the shredded meat to the braising sauce.
Place the pot on the stove over medium-high heat and simmer the meat and sauce together for about 10 minutes, stirring occasionally, until the sauce reduces slightly and thickens. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the shredded beef and sauce among serving bowls or plates. If desired, you may place the cooked bones on the side for guests—the marrow inside is delicious spread on toasted bread.
