Braised Beef Shank Recipe

Name: Braised Beef Shank
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-pound) beef shank, trimmed of all fat; 4 (750 ml) bottles red wine; 3/4 cup red wine vinegar; 2 tablespoons whole black peppercorns; 5 bay leaves; Sprigs thyme, cilantro, tarragon, and parsley; 3 onions, medium chopped; 4 carrots, peeled, medium chopped; 5 celery stalks, medium chopped; 2 heads garlic, root removed, cloves separated; 1 cup demi-glace; Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley

Servings: persons

1 (5-pound) beef shank, trimmed of all fat
4 (750 ml) bottles red wine
3/4 cup red wine vinegar
2 tablespoons whole black peppercorns
5 bay leaves
Sprigs thyme, cilantro, tarragon, and parsley
3 onions, medium chopped
4 carrots, peeled, medium chopped
5 celery stalks, medium chopped
2 heads garlic, root removed, cloves separated
1 cup demi-glace
Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley

1
Shanks: Marinade beef overnight, turning once.
2
Remove beef from marinade, pat dry, and season with salt and pepper.
3
Sear beef in oil on all sides in hot pan, set meat aside.
4
Brown vegetables in same pan as meat.
5
When vegetables are brown, place meat back in pan and cover with marinade.
6
Bring to a boil.
7
Cover and simmer in 325 degree F oven until meat is falling off bone, about 5 hours.
8
Drain the meat and reserve the strained liquid.
9
When done, place meat in container covered with strained cooking liquid.
10
Let stand overnight in the refrigerator.
11
Remove meat from cooking liquid.
12
Slice 1/2-inch thick.
13
Place in pan.
14
Combine 4 cups liquid and demi-glace.
15
Reduce to sauce consistency.
16
Pour sauce over meat and reheat in a 375 degree oven for about 20 minutes.
17
Serve meat topped with diced glazed carrots and garnish with parsley.

760

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (5-pound) beef shank, trimmed of all fat, 4 (750 ml) bottles red wine, 3/4 cup red wine vinegar, 2 tablespoons whole black peppercorns, and more.

Yes, Braised Beef Shank falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Beef Shank

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