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If you’re in the mood for a comforting and filling meal, you can’t go wrong with this classic Beef Shank Recipe! Featuring tender and juicy beef shanks slow-cooked in a rich and savory tomato and wine sauce, this Beef Shank Recipe is a surefire hit for meat lovers. With just a few simple ingredients and some patience, you can create a restaurant-quality meal that’s perfect for impressing dinner guests or enjoying it with family at home. So fire up the stove and get ready to savor the rich and meaty flavor of this delicious beef shank dish!
What Is Beef Shank?
Cows’ legs provide the meat that we call beef shank. It is a tough, muscular cut of meat that is often sold as cross-cut slices, known as a beef shank or Osso Buco. Beef shank is also a relatively inexpensive cut of meat, making it a popular choice for budget-friendly meals. It is often used in soups, stews, and other hearty dishes, and can also be cooked on the grill or roasted in the oven.
Ingredients Used In Beef Shank Recipe
- 2 to 3 pounds of beef shanks cut into pieces of 3 to 4 inches
- Butter, 1/4 cup
- Large white onion (sliced into rings), 1/2
- 1 540 milliliter can of diced tomatoes
- Minced garlic, 2 tablespoons
- Beef stock, 1/2 cup
- Carrots (chopped), 2 medium
- Dry white wine, 1/2 cup
- Salt and pepper to taste
Step By Step Instructions For Making Beef Shank Recipe
The beef shanks may be dredged in flour and coated if you wish. The carbs are lower if I skip this.
Butter should be melted over medium-high heat in a large oven-safe braising pan.
Until the outside of the beef shank is browned, fry it in butter.
The beef shanks should be placed on a plate and kept warm.
The onion slices should be added to the skillet; cook and stir until they are tender. Garlic and carrots should be added and fried until fragrant.
The white wine should be poured into the pan at this point to deglaze the pan. The beef broth and tomatoes should be stirred together.
Make sure the sauce covers the beef shanks before returning it to the pan.
In order to achieve tender meat, you should cook the shanks in a 300 °F oven for 4-5 hours until they fall off the bone.
Simmer the mixture on the stovetop over low heat for 2-3 hours. To prevent the meat from burning, you should check the meat occasionally and move it around if necessary.
Tips and Tricks
Here are some tips and tricks for making the perfect Beef Shank Recipe:
Choose the right beef shanks: Look for beef shanks that are fresh, well-marbled, and have a deep red color. Avoid shanks that have a lot of fat or are discolored or dry.
Brown the beef shanks well: To develop rich flavor and color, be sure to brown the beef shanks well on all sides before adding them to the pot.
Don’t skimp on the garlic: Garlic adds a lot of flavor to this recipe, so be sure to use enough of it. If you’re not a fan of garlic, you can reduce the amount or omit it altogether, but keep in mind that this will impact the overall flavor of the dish.
Deglaze the pan with white wine: After browning the beef shanks, deglaze the pan with white wine to scrape up any browned bits and add flavor to the sauce.
Cook low and slow: Beef shanks are a tough cut of meat, so it’s important to cook them low and slow to ensure they become tender and flavorful.
By following these tips and tricks, you can create a delicious and satisfying Beef Shank Recipe that’s sure to be a hit with family and friends.
Here are some possible variations for the Beef Shank Recipe:
Spicy Beef Shank: If you like a little heat, add some chopped jalapeño peppers or red pepper flakes to the Beef Shank Recipe.
Beef Shank with Root Vegetables: For a heartier meal, add some root vegetables to the recipe, such as potatoes, turnips, parsnips, or rutabaga. These vegetables add depth and richness to the dish and are perfect for a cold winter night.
Italian-style Beef Shank: Add some Italian flavors to the recipe by adding some fresh herbs like thyme, rosemary, or oregano, along with some diced pancetta or bacon. Serve the dish over creamy polenta or with crusty Italian bread.
Asian-style Beef Shank: Give the recipe an Asian twist by adding some ginger, soy sauce, and sesame oil. Serve the dish over steamed rice and garnish with chopped scallions and cilantro.
By experimenting with different flavors and ingredients, you can create a Beef Shank Recipe that’s uniquely your own.
Frequently Asked Questions
Is it possible to make this recipe with a different cut of beef?
While beef shank is the best cut of meat for this recipe, you can use other tough, flavorful cuts such as beef chuck or brisket.
Can I freeze leftovers?
Yes, you can freeze leftover Beef Shank recipes for up to three months. Simply transfer the cooled meat and sauce to an airtight container or freezer bag and freeze. Thaw in the refrigerator before reheating.
What can I serve with Beef Shank Recipe?
Beef Shank Recipe pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad. Rice or pasta are also good accompaniments.
What is the best way to determine when meat is done?
The meat should be tender and fall off the bone when it’s done. You can test it by inserting a fork into the meat and gently twisting it. If it easily pulls apart, it’s done.
Can I use a different type of wine?
Yes, you can use a different type of wine, such as red wine or even beer, if you prefer. Just keep in mind that different types of wine or beer will give the dish a slightly different flavor.
We hope that this recipe for Beef Shank has provided you with all the information you need to make a delicious and satisfying meal for yourself or your loved ones. By using quality ingredients and following the tips and tricks outlined, you can create a flavorful dish that’s sure to impress. So, gather your ingredients and get cooking – we’re sure that you won’t be disappointed with the results!
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Beef Shank Recipe
- 2 to 3 pounds beef shanks cut into pieces of 3 to 4 inches
- 1/4 cup Butter
- 1/2 Large white onion (sliced into rings)
- 1 540 milliliter can of diced tomatoes
- 2 tablespoons Minced garlic
- 1/2 cup Beef stock
- 2 medium Carrots (chopped)
- 1/2 cup Dry white wine
- Salt and pepper to taste
- The beef shanks may be dredged in flour and coated if you wish. The carbs are lower if I skip this.
- Butter should be melted over medium-high heat in a large oven-safe braising pan.
- Until the outside of the beef shank is browned, fry it in butter.
- The beef shanks should be placed on a plate and kept warm.
- The onion slices should be added to the skillet; cook and stir until they are tender. Garlic and carrots should be added and fried until fragrant.
- The white wine should be poured into the pan at this point to deglaze the pan. The beef broth and tomatoes should be stirred together.
- Make sure the sauce covers the beef shanks before returning it to the pan.
- In order to achieve tender meat, you should cook the shanks in a 300 °F oven for 4-5 hours until they fall off the bone.
- Simmer the mixture on the stovetop over low heat for 2-3 hours. To prevent the meat from burning, you should check the meat occasionally and move it around if necessary.