Braised beef Shank in Red Wine

Braised Beef Shank in Red Wine from our Test Kitchen

The dragon lady and I consider ourselves as “foodies” – we love all foods across the board but what we have learned over time is that you do not have to spend a small fortune or have a degree in spice academia to create out of this world dishes. The most important ingredient in our kitchen is “simple” – check out our BBQed baby back ribs or vegan carbonara recipes.

Beef Shanks from our local grocery store
Fresh from our local grocery store

A Red Wine Analogy

The best way to describe braised beef shank is to say it is like a $20 bottle of wine that outperforms the big Italian Barolos and Amarones or French Bordeauxs and Burgundys – truly a diamond in the rough. This cut is the upper leg portion of the steer and is known to be lean and tough….period. As such it is most often used for lean hamburger meat and soup bones and more often than not, hard to find at the supermarket or butcher shop. It is also one of the cheapest cuts of meat – but don’t let that fool you as this dish is served in some of the finest French restaurants in the world, including Montreal, Canada.


The one caveat is that someone will need to be home for the day to prepare this recipe. Otherwise it is easy to make, rich to the palate and versatile enough to be served over a white tablecloth setting or around a picnic table.

Braised Beef Shank in Red Wine

Ingredients:

Here’s all you will need – feeds 6

  1. Bottle of red wine – not expensive, any shiraz, cabernet. I had to mention to the dragon lady this is for cooking! (If wine is not your thing you can use beef broth.)
  2. 2 cups beef stock
  3. 4 medium sized beef shanks
  4. 4 medium sized onions – chopped
  5. 4 large carrots – chopped in half inch pieces
  6. 4 cloves of garlic peeled and sliced
  7. 2 sprigs of fresh rosemary or can use dry
  8. 3 bay leaves
  9. 2 sprigs of fresh time or can use dry

Method:

Pre-heat oven to 300 degrees F.

Beef shanks, liberally seasoned in oil at medium heat
Meat, liberally seasoned in oil at medium heat

Liberally season both sides of meat with salt and pepper (use kosher salt if you have it). Lightly coat bottom of a tall pot with oil and heat on at medium. Place shanks flat on the bottom of the pot and sear on each side for 3 to 5 minutes.

Add wine and herbs
Add wine and herbs

Poor the entire bottle of red wine into the pot and add all ingredients. It’s Okay if all the contents aren’t totally covered with the liquid, but it should be close – it depends on the pot size. Bring contents to slight boil on high heat and cover pot with lid and place in the oven. Let stew in the oven for 6 hours – that’s it.

Beef Shanks with vegetables
With vegetables

Bring pot out of the oven and remove bay leaves and make sure the meat is in chunky pieces – do not shred or mince.

Beef shanks fresh from oven
Fresh from the oven

We served ladled on top of creamy whipped mashed potatoes, again seasoned with salt and pepper and served with garlic bread and garden salad. You can serve the bone as part of the ambiance – or you can toss it aside. We also paired this with an ice cold IPA ale rather than red wine.

Beef shanks over mashed potatoes with garlic bread
Served over mashed potatoes with garlic bread

We absolutely love this comfort food dish. Two of our young adult sons were home to enjoy this and they devoured it. Later our Goldendoodle enjoyed raiding the beef bones from the garbage and taking them to his lair. Who could blame him?

The garbage dog enjoying his bones.
The garbage dog enjoying his bones.

Below is a new printable recipe card from RecipesGenerator. Please give it a try!

Yield: 6
Author: Lillie
Print
Braised Beef Shanks

Braised Beef Shanks

Easy to make, rich to the palate and versatile enough to be served over a white tablecloth setting or around a picnic table.
Prep time: 20 MinCook time: 6 H & 5 MTotal time: 6 H & 25 M

Ingredients

Braised Beef Shanks Ingredients
  • Bottle of red wine – not expensive, any shiraz, cabernet
  • 2 cups beef stock
  • 4 medium sized beef shanks
  • 4 medium sized onions – chopped
  • 4 large carrots – chopped in half inch pieces
  • 4 cloves of garlic peeled and sliced
  • 2 sprigs of fresh rosemary or can use dry
  • 3 bay leaves
  • 2 sprigs of fresh time or can use dry

Instructions

Braised Beef Shanks Preparation
  1. Pre-heat oven to 300 degrees F
  2. Liberally season both sides of each beef shank with salt and pepper (use kosher salt if you have it).
  3. Lightly coat bottom of a tall pot with oil and heat on at medium. Place shanks flat on the bottom of the pot and sear on each side for 3 to 5 minutes.
  4. Poor the entire bottle of red wine into the pot and add all ingredients. It’s Okay if all the contents aren’t totally covered with the liquid, but it should be close – it depends on the pot size. Bring contents to slight boil on high heat and cover pot with lid and place in the oven.
  5. Let stew in the oven for 6 hours – that’s it.
  6. Bring pot out of the oven and remove bay leaves and make sure the meat is in chunky pieces – do not shred or mince.

Nutrition Facts

Calories

314.79

Fat (grams)

4.05

Sat. Fat (grams)

1.42

Carbs (grams)

15.57

Fiber (grams)

2.34

Net carbs

13.23

Sugar (grams)

5.42

Protein (grams)

22.00

Sodium (milligrams)

224.34

Cholesterol (grams)

44.20

Nutritional information is calculated automatically using “natural language processing” within the software, and is not guaranteed to be accurate, but is a “good guess”!

Did you make this recipe?
Tag @everyday.lillie on instagram and hashtag it ##everydaylillie
Created using The Recipes Generator

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