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.
Ingredients
- 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
Instructions
- 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.