Best Beef Shank Recipe For The Oven

Ingredients

• Beef shanks: Look for 2-inch thick shanks for optimal tenderness.
• Aromatics: Onions, carrots, celery, and garlic add depth of flavor.
• Herbs: Fresh thyme, rosemary, and bay leaves complement the beef.
• Liquids: Red wine and beef broth create a flavorful braising liquid.
• Tomatoes: Diced tomatoes add acidity and richness.
• Seasonings: Salt, pepper, and olive oil are essential.

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef shanks generously with salt and pepper.
3. Heat a large, oven-proof skillet or Dutch oven over medium-high heat. Sear the beef shanks on all sides until they develop a rich, brown crust.
4. Remove the beef shanks and sauté the aromatics until softened.
5. Deglaze the pan with red wine, scraping up any browned bits.
6. Return the beef shanks to the pan and add enough beef broth to come halfway up the sides of the shanks.
7. Cover the skillet or Dutch oven and transfer it to the preheated oven.
8. Braise the beef shanks for 2.5 to 3 hours, or until the meat is very tender and almost falling off the bone.
9. Remove the beef shanks from the oven and let them rest for a few minutes before serving.

Tips and Tricks

• For added flavor, rub the beef shanks with garlic powder, onion powder, or your favorite herbs before searing.
• Use a meat thermometer to ensure the beef shanks reach an internal temperature of at least 195°F for optimal tenderness.
• If the braising liquid reduces too much during cooking, add more beef broth or water as needed.
• For a thicker sauce, remove the beef shanks from the pan and simmer the liquid over medium heat until it reaches your desired consistency.

Serving and Storage Your Beef Shank

• Serve the braised beef shanks with the vegetables and sauce, alongside your favorite side dishes like mashed potatoes, polenta, or crusty bread.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• To reheat, place the beef shanks and sauce in a baking dish, cover with foil, and heat in a 350°F oven until warmed through, about 20-30 minutes.

Recipe Variations For Beef Shank

• For a deeper flavor, brown the beef shanks in batches before searing to create more caramelized bits.
• Substitute the red wine with a dry white wine or beef broth for a different flavor profile.
• Add diced potatoes or mushrooms to the braising liquid for extra heartiness.
• Serve the braised beef shanks over creamy polenta or buttered egg noodles for a comforting meal.

Nutritional Information

• Serving Size: 1 beef shank with sauce
• Calories: 450
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 550mg
• Total Carbohydrates: 15g
• Dietary Fiber: 3g
• Protein: 50g

Frequently Asked Questions

1. Can I use a slow cooker instead of the oven?Yes, you can easily adapt this recipe for the slow cooker. After searing the beef shanks and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the meat is tender.
2. What’s the best way to reheat leftover beef shanks?The best way to reheat beef shanks is in the oven. Place the shanks and sauce in a baking dish, cover with foil, and heat at 350°F until warmed through, about 20-30 minutes. You can also reheat individual portions in the microwave, stirring occasionally, until heated to your liking.
3. Can I use beef stock instead of beef broth?Yes, you can use beef stock instead of broth. The stock will provide a richer, more concentrated flavor to the braising liquid.
4. How do I know when the beef shanks are done?The beef shanks are done when they are fork-tender and the meat easily pulls away from the bone. You can also use a meat thermometer to check for an internal temperature of at least 195°F.
5. Can I make this recipe ahead of time?Yes, braised beef shanks are a great make-ahead dish. The flavors will only improve as the dish sits, and it reheats beautifully. You can make the recipe up to 3 days in advance and store it in the refrigerator, or freeze it for up to 3 months.