Braised Beef Shanks: Melt-in-Your-Mouth Indulgence
his Braised Beef Shanks recipe will have you coming back for more. The beef is so tender it practically melts in your mouth, and the best part? It requires minimal effort! Simply prepare the ingredients, pop it in the oven, and let the slow-cooking process do the magic. Transform a regular dinner into something extraordinary with this rich, flavour-packed dish. Slowly braised in a fragrant sauce with garlic, rosemary, and thyme, the beef shanks become fall-apart tender, delivering an unforgettable dining experience. Serve over creamy mashed potatoes or rice to soak up the delicious sauce. Scroll down or tap ‘Jump to Recipe’ to get started!
Simple Ingredients, Big Flavours
This recipe highlights humble ingredients that transform into something magical with a little time and care.
- Beef shanks: Perfect for slow cooking, these cuts become irresistibly tender and flavourful.
- Onion, carrots, and celery: A classic trio of aromatics that forms the base of the sauce.
- Garlic, thyme, and rosemary: Infuse the dish with earthy, aromatic depth.
- Tomato paste: Adds richness and a touch of tanginess.
- Beef stock and Worcestershire sauce: Create a deeply savoury braising liquid that elevates the beef.
- Light olive oil: Ideal for searing the beef, with a higher smoke point than extra virgin olive oil.
- Kitchen twine: Helps hold the shanks together during cooking, ensuring even cooking.
- Flour: Lightly coats the beef to create a crust while searing and also helps thicken the sauce as it braises. For a gluten-free version, swap the flour with a gluten-free alternative like cornstarch.
How to Make Braised Beef Shanks
Prepare the Shanks
Trim any excess fat or silverskin from the beef shanks and tie each with kitchen twine to help them hold their shape. Season generously with salt and pepper, then coat them lightly in flour, shaking off any excess.
Brown the Meat
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef shanks on all sides until golden brown. This step adds a rich flavour to the meat. Set the shanks aside.
Cook the Vegetables
In the same pot, add diced onion, carrots, and celery. Cook for a few minutes until the onion becomes translucent. Stir in crushed garlic, tomato paste, and finely chopped thyme and rosemary leaves, then cook for another few minutes until fragrant.
Create the Sauce
Deglaze the pot with Worcestershire sauce, scraping up any browned bits at the bottom. Pour in the beef stock and mix well. Return the beef shanks to the pot, ensuring the liquid covers at least one-third of the meat. Add more stock if needed. Although I don’t cook with alcohol, you can substitute 100ml of the beef stock with red wine if you prefer, adding an extra layer of richness to the dish.
Slow Cook with Herbs
Nestle the bay leaves and a bundle of the remaining thyme sprigs, tied with kitchen twine, into the pot. Cover and transfer to the preheated oven. Now, let the slow-cooking magic happen! The beef is done when it’s fork-tender and infused with the herbaceous sauce.
Serve with Style
Discard the thyme bundle and bay leaves before serving. Remove the kitchen twine. Garnish the shanks with freshly chopped coriander and serve hot with mashed potatoes or rice.
Perfect for Any Occasion
Whether you’re hosting a dinner party or enjoying a cosy family meal, Braised Beef Shanks are the epitome of comfort food. The recipe is versatile and can be adapted with seasonal vegetables or your favourite herbs. Plus, leftovers (if there are any!) reheat beautifully for a quick yet hearty meal the next day.
Instagram Tutorial & More
Want to see the magic unfold? Watch our step-by-step video tutorial on Instagram and learn how to make this show-stopping dish. Craving more inspiration? Don’t miss other hearty recipes like our Easy Stuffed Onions or our crowd-pleasing Stuffed Potato Boats.
Happy cooking,
Izabella
Braised Beef Shanks
Description
These Braised Beef Shanks are the epitome of comfort food—slow-cooked to perfection until the meat is meltingly tender and full of rich, savoury flavour. The beef shanks are seared to a golden brown, then braised in a delicious blend of vegetables, garlic, herbs, and Worcestershire sauce, creating a mouthwatering sauce that pairs perfectly with mashed potatoes or rice. This dish is perfect for a cosy dinner or a special occasion, and the best part? It’s incredibly easy to make yet impressively satisfying. You’ll love the melt-in-your-mouth texture and depth of flavour in every bite!
Ingredients
For the beef shanks:
For the braising liquid:
For garnish:
Instructions
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Preheat the oven to 180°C (350°F). Trim the beef shanks of excess fat and silverskin, then tie each one with kitchen twine to maintain its shape during cooking. Season generously with salt and pepper on all sides. Place the flour on a shallow plate and coat the shanks evenly.
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Heat the olive oil in a large Dutch oven over medium-high heat. Sear the shanks until golden brown on all sides, then set them aside. In the same pot, add the diced onion, carrots, and celery. Cook for a few minutes until the onion becomes translucent, then stir in the tomato paste, crushed garlic, and finely chopped leaves from 5 sprigs of thyme and all the rosemary. Sauté for another 2-3 minutes until fragrant.
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Deglaze the pot by adding Worcestershire sauce and stock, stirring to combine. Taste and adjust the seasoning as needed. Return the seared shanks to the pot, ensuring the liquid covers at least one-third of the meat. Add more stock if necessary. Place the bay leaves in the pot, tie the remaining thyme sprigs with twine, and lay them on top of the shanks. Cover the pot and transfer it to the preheated oven.
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Cook for 2.5 to 3 hours, or until the meat is fork-tender. Check periodically to ensure the liquid doesn’t evaporate too much, adding more stock if needed.
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Once cooked, remove the pot from the oven and discard the thyme bundle and bay leaves. Remove the kitchen twine. Garnish with chopped coriander and serve hot with mashed potatoes or rice.
Equipment
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Servings: 4 ServingCalories:445.62kcalTotal Fat:17.17gSaturated Fat: 4.41gTrans Fat: 0gCholesterol:97.5mgSodium:898.18mgPotassium:1406.8mgTotal Carbohydrate:14.71gDietary Fiber: 4.62gSugars: 4.79gProtein:56.58gVitamin A: 421.99IUVitamin C: 22.08mgCalcium: 154.09mgIron: 8.44mgVitamin D: 0IUVitamin E: 1.53IUVitamin K: 19.68mcgThiamin: 0.31mgRiboflavin: 0.66mgNiacin: 15.3mgVitamin B6: 1.4mgFolate: 54.29mcgVitamin B12: 8.32mcgPhosphorus: 566.03mgMagnesium: 69.88mgZinc: 17.85mg
Note
Choosing the right olive oil: Use light or refined olive oil for frying, as these have a higher smoke point and are better suited for searing the beef shanks.
Adjusting the liquid: Ensure the braising liquid covers at least one-third of the beef shanks. If it reduces too much during cooking, add more stock to prevent the meat from drying out.
Make it richer: While I don’t cook with alcohol, you can substitute 100ml of the stock with red wine if that’s your preference to enhance the flavour.
Cooking in advance: This dish tastes even better the next day as the flavours develop further. Store it in an airtight container in the fridge and reheat gently before serving.
Serving suggestions: Pair with creamy mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce.
Herb substitutes: If you don’t have fresh thyme or rosemary, dried herbs can work as substitutes. Use about 1/3 the amount of dried herbs compared to fresh.
Freezing: This dish freezes well! Store in an airtight container with the braising liquid, and it will keep for up to 3 months. Thaw overnight in the fridge before reheating.
