Name: Red Wine Braised Beef Shanks
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 4 beef shanks, cut osso buco style (1 1/2-2” thick); 2 sprigs fresh rosemary; 6 sprigs fresh thyme; 2 tablespoons olive oil; 1 yellow onion, diced small; 2 medium carrots, diced small; 2 celery ribs, diced small; 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 tablespoons flour; 1 tablespoon dijon mustard; 1 tablespoon better than bouillon beef paste; 2 cups dry red wine (like Malbec); 2 cups beef broth; 2 fresh bay leaves; Kosher salt and freshly ground black pepper

Description

Enjoy Meltingly Tender Red Wine Braised Beef Shanks, featuring flavorful shanks cooked slowly with aromatic herbs and fresh vegetables, making it perfect for a cozy dinner.

Ingredients

Scale

4 beef shanks, cut osso buco style (1 1/2-2” thick)
2 sprigs fresh rosemary
6 sprigs fresh thyme
2 tablespoons olive oil
1 yellow onion, diced small
2 medium carrots, diced small
2 celery ribs, diced small
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons flour
1 tablespoon dijon mustard
1 tablespoon better than bouillon beef paste
2 cups dry red wine (like Malbec)
2 cups beef broth
2 fresh bay leaves
Kosher salt and freshly ground black pepper

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Instructions

Pat the beef shanks dry with paper towels and tie each with kitchen twine. Season with salt and pepper, and let rest for 30 minutes. Create an herb bundle with rosemary and thyme.
Preheat your oven to 325°F.
Heat olive oil in a braiser over medium heat. Sear the beef shanks for 3-5 minutes per side until browned. Set aside.
Add diced onion, carrots, and celery to the pan. Cook until starting to brown, then stir in minced garlic and cook for 1 more minute. Add dijon mustard, tomato paste, and bouillon, stirring well to coat the vegetables.
Sprinkle flour over the mixture and cook for 2-3 minutes, stirring often. Pour in wine and beef broth, stir well, season with salt and pepper, and nestle in the beef shanks and herb bundle.
Cover the braiser and cook in the oven for 2 1/2 hours. Remove lid, flip shanks, and return them uncovered for another 30-60 minutes, basting every 10 minutes until tender. Allow to rest for 20 minutes before serving.

Notes

For best results, use a full-bodied red wine.
Letting the beef rest in the juices enhances flavor and tenderness.
Feel free to use other root vegetables for added flavor.

Nutrition

Serving Size: 1 shank
Calories: 620
Sugar: 5g
Sodium: 890mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 50g
Cholesterol: 160mg