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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Braised Beef Shank

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions