Red Wine and Garlic Beef Shanks Recipe

Name: Red Wine and Garlic Beef Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 4 whole Meaty Beef Shanks; 1 Tablespoon Kosher Salt; 1 teaspoon Black Pepper; 1/2 cups All-purpose Flour; 2 cups Dry Red Wine; 1- 1/2 cup Beef Broth; 3 heads Garlic, Root End Chopped Off But Bulb Intact; 2 sprigs Fresh Or Dry Rosemary; 2 strips Lemon Peel, About 2 Inches Long; 2 whole Bay Leaves; 3 whole Carrots, Chopped; 1 stalk Celery, Chopped; 1 whole Medium Onion, Chopped

Servings: persons

3 Tablespoons Olive Oil
4 whole Meaty Beef Shanks
1 Tablespoon Kosher Salt
1 teaspoon Black Pepper
1/2 cups All-purpose Flour
2 cups Dry Red Wine
1- 1/2 cup Beef Broth
3 heads Garlic, Root End Chopped Off But Bulb Intact
2 sprigs Fresh Or Dry Rosemary
2 strips Lemon Peel, About 2 Inches Long
2 whole Bay Leaves
3 whole Carrots, Chopped
1 stalk Celery, Chopped
1 whole Medium Onion, Chopped

1
Preheat the oven to 350F.
2
Heat oil in a large heavy pot over medium high heat.
3
Sprinkle both sides of the beef shanks with salt and pepper, then dredge each side in the flour, making sure to coat well.
4
Add the shanks into the hot oil.
5
Brown the shanks on each side, 2-3 minutes per side.
6
You may have to work in batches.
7
Remove beef shanks from the pan and set aside.
8
Deglaze the pan by adding the red wine, scraping up any bits on the bottom.
9
Add the beef broth to the wine and then place the shanks, garlic, rosemary, lemon peel, bay leaves, carrot, celery, and onion back into the pan.
10
Cover with a heavy tight fitting lid and place in the preheated oven.
11
Braise for 2 1/2 3 hours or until the meat falls off the bone.
12
Then, remove the pot from the oven.
13
Let the dish cool on the counter for about an hour until it can safely be put in the fridge overnight.
14
The next day, place the pot in the oven and turn oven to 300 degrees F. Bake the dish until heated all the way through.
15
Serve on top of a bed of creamy mashed potatoes with plenty of the sauce.
16
And if you can get your fork in there, make sure you eat the marrow out of the bone.
17
Its the best part!
18
!

1352

kcal

Calories

Fat

222

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 4 whole Meaty Beef Shanks, 1 Tablespoon Kosher Salt, 1 teaspoon Black Pepper, and more.

Yes, Red Wine and Garlic Beef Shanks falls under the Soups & Stews 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!

Red Wine and Garlic Beef Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions