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Maya

Braised Beef Shank with Vegetables: A Hearty Delight!

A hearty and flavorful dish featuring tender braised beef shank cooked with a medley of vegetables.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef shank bone-in
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 2 cups beef broth
  • 1 cup red wine optional, can substitute with more beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 bay leaves
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef shank with salt and pepper, then sear it in the pot until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.
  3. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
  4. Stir in the tomato paste, thyme, and rosemary, cooking for an additional minute until fragrant.
  5. Pour in the red wine (if using) and scrape the bottom of the pot to deglaze, then let it simmer for 2-3 minutes. If not using wine, skip this step and go directly to the next.
  6. Return the beef shank to the pot, add the beef broth, and bay leaves. Bring to a simmer.
  7. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
  8. Once done, remove the pot from the oven and let it rest for 10 minutes. Discard the bay leaves before serving.
  9. Serve the beef shank with the vegetables and broth, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 40gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 18gCholesterol: 120mgSodium: 600mgFiber: 1gSugar: 3g

Notes

  • For a richer flavor, add a tablespoon of Worcestershire sauce to the broth before braising.
  • You can substitute the beef shank with chuck roast for a different texture, but adjust the cooking time as needed.

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