Braised Beef Shank with Red Wine and Vegetables

Ingredients

• 2 beef shanks (800g / 1.75 lbs) 2 beef shanks (800g / 1.75 lbs)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, chopped 1 onion, chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (480ml) red wine 2 cups (480ml) red wine
• 2 cups (480ml) beef broth 2 cups (480ml) beef broth
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Season the beef shanks generously with salt and pepper.
3. 3.
   Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. 4.
   Sear the beef shanks on all sides until browned. Remove from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion, sliced carrots, and minced garlic. Sauté until the vegetables are slightly softened.
6. 6.
   Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
7. 7.
   Add the thyme sprigs and bay leaves to the pot.
8. 8.
   Return the beef shanks to the pot, ensuring they are partially submerged in the liquid.
9. 9.
   Cover the pot with a lid and transfer it to the preheated oven.
10. 10.
    Braise the beef shanks for 2.5 to 3 hours, or until the meat is fork-tender.
11. 11.
    Remove the pot from the oven and let the beef shanks rest for a few minutes before serving.
12. 12.
    Serve the Braised Beef Shank with the vegetables and a generous amount of the flavorful sauce.

Treat your ingredients with care...

• Beef shanks — For the best results, choose beef shanks with a good amount of marbling, as this will contribute to the tenderness and flavor of the dish.

Tips & Tricks

• For a deeper flavor, marinate the beef shanks in the red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, remove the beef shanks from the pot once cooked and simmer the sauce on the stovetop until it reaches the desired consistency.
• Serve the Braised Beef Shank with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish can also be prepared in a slow cooker for a convenient hands-off cooking method.

Serving advice

Serve the Braised Beef Shank on a large platter, garnished with fresh herbs such as parsley or thyme. Accompany it with a side of creamy mashed potatoes or buttered noodles to complement the rich flavors of the dish.

Presentation advice

Arrange the beef shanks on the platter, placing the vegetables around them. Drizzle some of the flavorful sauce over the meat and vegetables for an appetizing presentation. Sprinkle fresh herbs on top for a pop of color.