Red Wine-Braised Beef Shanks Recipe

Name: Red Wine-Braised Beef Shanks Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 beef hindquarter shanks (about 1 1/2 inches thick and 1 pound each); Kosher salt and freshly ground black pepper; 4 tablespoons extra-virgin olive oil; 2 large yellow onions, diced; 6 medium carrots, diced; 12 medium cloves garlic, minced; 6 cups dry red wine; 4 sprigs thyme; 2 bay leaves; 1 teaspoon soy sauce; Hot water or chicken stock, as needed; Minced parsley, for serving

Servings: persons

6 beef hindquarter shanks (about 1 1/2 inches thick and 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 large yellow onions, diced
6 medium carrots, diced
12 medium cloves garlic, minced
6 cups dry red wine
4 sprigs thyme
2 bay leaves
1 teaspoon soy sauce
Hot water or chicken stock, as needed
Minced parsley, for serving

1
Preaheat oven to 300u00b0F. Season shanks all over with salt and pepper. In a large heavy roasting pan (alternatively, you can use 2 large pots such as Dutch ovens or straight-sided saute pans, splitting ingredients between them), heat oil over high heat until shimmering. Add shanks and cook until browned on both sides, about 5 minutes per side. Transfer shanks to a platter.
2
Lower heat to medium-high and add onion, carrot, and garlic and cook, stirring, until softened, about 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 minutes.
3
Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are almost mostly but not completely submerged; pour any accumulated juices from shanks into the roasting pan. Cut out a piece of parchment paper about the size of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise until shanks are tender, about 3 hours.
4
Discard parchment and transfer shanks to a clean platter. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper.
5
Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to 4 days. Reheat before serving, and thinning reheated sauce if necessary with water.

940

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

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: 6 beef hindquarter shanks (about 1 1/2 inches thick and 1 pound each), Kosher salt and freshly ground black pepper, 4 tablespoons extra-virgin olive oil, 2 large yellow onions, diced, and more.

Yes, Red Wine-Braised Beef Shanks Recipe 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!