As the aroma of simmering beef shanks fills the kitchen, my mouth waters. This braised beef shank recipe is a true delight. It showcases one of the most underrated cuts of meat.
With its melt-in-your-mouth texture and rich, savory flavors, it’s no wonder it’s called the “Best beef shank recipe ever.” Whether you’re a seasoned home cook or just starting, this dish will impress and satisfy your taste buds.
Key Takeaways
- Beef shanks are an affordable and flavorful cut of meat that transforms into a tender, succulent dish when cooked low and slow.
- This recipe uses a combination of aromatic vegetables, herbs, and red wine to create a deeply flavored braising liquid that tenderizes the beef shanks.
- The beef shanks are seared to lock in their natural juices and then slowly simmered for 3 to 6 hours until the meat falls off the bone.
- The recipe is easy to prepare, healthy, and naturally gluten-free, making it a versatile option for any occasion.
- Reviewers have praised this dish for its exceptional flavor and tenderness, with one stating that the meat “melted in my mouth.”
What Is a Beef Shank Recipe?
Beef shanks come from the leg of a steer. They are known for their rich flavor and tender texture. These cuts are often overlooked but are a true gem in beef.
Their flavor comes from high collagen and marrow. As they cook, the collagen turns into gelatin, making the meat velvety. The marrow adds a deep, beefy taste that’s hard to find elsewhere.
Beef shanks are usually cut into 2 to 2.5-inch thick slices. This thickness is perfect for braising or slow-cooking. It makes the meat incredibly tender, with the connective tissue melting away.
| Beef Cut | Description | Best Cooking Method |
|---|---|---|
| Beef Shank | Cut from the leg portion of a steer, containing a lot of connective tissue and marrow | Braising, Slow-Cooking |
| Beef Leg | The entire hindquarter of a steer, including the shank, round, and other cuts | Roasting, Grilling, Braising |
| Beef Shank Cut | A cross-section slice of the beef shank, typically 2-2.5 inches thick | Braising, Slow-Cooking |
Whether you’re making Beef Shank Osso Bucco or Beef Shank Stew, these cuts are sure to impress. They offer unparalleled flavor and tender texture, making them a true gem in beef.
Why This Beef Shank Recipe Is the Best
This beef shank recipe is a standout. It turns an affordable cut into a delicious dinner. The tender beef shanks are slow-cooked in a flavorful sauce with vegetables.
This recipe is simple yet impressive. The braising method makes the beef tender. It’s like the meat falls off the bone.
- Marinating the beef shanks with kiwi or pear makes them tender and juicy.
- Aromatics like onions, carrots, and herbs add deep flavor to the beef shanks.
- Searing the beef shanks before braising locks in juices and adds flavor.
- Slow-cooking the beef shanks in the oven for 2-3 hours makes them tender and flavorful.
This best beef shank recipe is perfect for a comforting dinner or to impress guests. Its aroma and texture are irresistible. It’s a dish that everyone will love.
“This is the most tender and flavorful beef shank recipe I’ve ever made. The meat practically falls off the bone, and the sauce is out of this world!”
Ingredients for Tender Braised Beef Shanks
The main ingredient for this tasty beef shank recipe is the beef shanks. You’ll also need onions and carrots for flavor. Plus, herbs like thyme and rosemary, tomato paste, red wine, and beef stock are essential. These ingredients blend to make a rich sauce that tenderizes the meat beautifully.
The Full Ingredient List:
- Beef shanks (about 1 1/2 inches thick, 1 pound each)
- Olive oil
- Onions, chopped (around 1 1/2 pounds)
- Carrots, sliced 1/3-inch thick (about 1 pound)
- Garlic, smashed (approximately 1 ounce)
- Dry red wine (6 cups)
- Thyme sprigs (4)
- Bay leaves (2)
- Soy sauce (1 teaspoon)
- Hot water or beef stock (as needed)
With these braised beef shanks ingredients, you’re ready to make a dish that will wow everyone. The quality of your beef shank ingredients really matters for the best taste.
How to Braise Beef Shanks
Braising beef shanks turns tough meat into tender, flavorful food. First, sear the meat. Then, simmer it in a rich liquid until it’s so tender it falls off the bone.
Here’s a step-by-step guide on how to braise beef shanks to perfection:
- Season the beef shanks with salt and pepper.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or ovenproof pot over medium-high heat.
- Sear the shanks on all sides until a nice brown crust forms, about 3-4 minutes per side. This helps develop deep, caramelized flavors.
- Remove the shanks from the pot and set aside.
- Reduce the heat to medium and add 2 more tablespoons of olive oil to the pot.
- Add diced onions, carrots, and celery to the pot and sauté for 5-7 minutes, until softened.
- Stir in the minced garlic and tomato paste, and cook for 1-2 minutes until fragrant.
- Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the beef stock, bay leaves, thyme, and returned the seared shanks to the pot.
- Cover the pot and transfer it to a 300°F oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
The key to braising beef shanks is cooking them low and slow. This breaks down the connective tissues and melds the flavors into a rich sauce. With just a few simple steps, you can turn tough beef shanks into a tender, flavorful dish.
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 604 |
| Total Fat | 35g |
| Saturated Fat | 12g |
| Cholesterol | 142mg |
| Sodium | 544mg |
| Total Carbohydrates | 29g |
| Dietary Fiber | 4g |
| Protein | 27g |
| Iron | 28% of DV |
Substitutions and Variations
This beef shank recipe has specific ingredients, but you can try different beef shank recipe substitutions and beef shank recipe variations. You can change the protein, adjust the seasonings, or try new cooking methods. These beef shanks substitutes open up a lot of possibilities.
For a lighter taste, use chicken broth instead of beef broth. Or, for a stronger flavor, skip the wine and add more broth. Adding chopped hot peppers or crushed red pepper flakes can also spice things up.
Try different herbs to give your dish a unique flavor. Swap the rosemary and thyme for sage or parsley. This will change the aroma and taste of your dish.
| Ingredient | Substitution |
|---|---|
| Beef Shanks | Veal shanks, lamb shanks, bone-in chicken thighs |
| Beef Broth | Chicken broth |
| Red Wine | Stout beer, balsamic vinegar |
| Rosemary and Thyme | Sage, parsley |
| Mirepoix (Onions, Carrots, Celery) | Leeks, fennel, mushrooms |
Cooking is all about experimenting and making things your own. So, don’t hesitate to try out beef shank recipe substitutions and beef shank recipe variations. You might discover a new favorite dish.
Choosing the Right Cut for Braising
Choosing the right cut of meat is key to tender, flavorful braised beef. The best cuts are tougher and have more connective tissue. These cuts benefit a lot from slow, moist cooking. Some top best cuts of beef for braising include:
- Beef shanks
- Beef cheeks
- Beef shoulder
- Beef chuck
- Beef brisket
These beef cuts for braising have more collagen and fat. This makes them tender and full of flavor when cooked slowly. The slow cooking breaks down the connective tissues, making the meat incredibly tender.
| Cut | Characteristics | Ideal for Braising |
|---|---|---|
| Beef Shanks | Tough, with lots of connective tissue and marrow | Yes, can take 9-10 hours to fully tenderize |
| Beef Cheeks | Flavorful, with a firm, meaty texture | Yes, break down beautifully during braising |
| Beef Shoulder | Muscular, with a good amount of fat marbling | Yes, becomes incredibly tender and juicy |
| Beef Chuck | Tough, with a lot of connective tissue | Yes, transforms into a delicious pot roast |
| Beef Brisket | Fibrous, with a good fat content | Yes, the point-cut brisket is ideal for braising |
When picking braising beef cuts, look for marbling and connective tissue. This ensures the meat will be tender and flavorful. With the right cut and cooking, you’ll make a dish that everyone will love.
The Importance of Low and Slow
Preparing tender and flavorful beef shanks requires a special cooking method – low and slow. This method is key to unlocking the meat’s full potential. It breaks down the connective tissues slowly, making the meat tender and soft.
The ideal temperature for beef shanks is 203°F. It takes about 9 to 10 hours to tenderize them fully. Keeping the smoker at 275°F (135°C) ensures slow cooking. This allows the flavors to blend and the meat to become tender and delicious.
The braising step is also vital in low and slow cooking. It breaks down the tough connective tissue in the beef shanks. Adding aromatic vegetables, herbs, and a flavorful liquid creates a rich sauce that complements the beef.
To get the best results, use devices like Smoke® X2 to monitor the meat and smoker temperatures. This ensures the perfect conditions for low and slow cooking. You’ll end up with the most delicious and tender beef shanks you’ve ever tasted.
| Cooking Method | Internal Temperature Range | Duration | Liquid Beef Tallow Needed | Cooking Temperature in Beef Tallow |
|---|---|---|---|---|
| Smoking | 160-180°F | 5-7 hours | Around 1 quart | 200°F |
| Braising | 203°F | 9-10 hours | N/A | N/A |
Embracing the low and slow cooking method unlocks the true potential of beef shanks. You’ll get a tender, flavorful, and satisfying dish. It will delight your senses and leave your guests wanting more.
Storing and Reheating Braised Beef
Enjoying tender, flavorful braised beef shanks doesn’t have to end after the first meal. You can enjoy leftovers for days with the right storage and reheating. Follow these steps to keep your braised beef shanks and leftover braised beef shanks tender and tasty.
Storing Braised Beef Shanks
Once cooled, move the meat and liquid to an airtight container. Refrigerate for up to 5 days. The braising liquid keeps the beef moist and tender.
Reheating Braised Beef Shanks
- To enjoy your leftover braised beef shanks, place them in a pot with the liquid. Simmer over medium-low heat until warm, about 10-15 minutes.
- If the liquid has solidified, remove excess fat before reheating.
- Or, reheat in the microwave, covering and heating in 1-minute intervals until warm.
These tips ensure you can enjoy your braised beef shanks for days. Savor the tender meat with your favorite sides for a comforting second meal.
| Storage Time | Refrigerator | Freezer |
|---|---|---|
| Braised Beef Shanks | Up to 5 days | Up to 2 months |
Proper storage and reheating keep your braised beef shanks delicious for days. With a bit of planning, enjoy tender meat anytime for a comforting meal.
Beef Shank Recipe
Get ready to enjoy this amazing beef shank recipe. It’s all about tender, flavorful meat that’s been slow-cooked in a rich sauce. This makes every bite a delight.
To start, sear the beef shanks to get a nice crust. This step keeps the juices in and adds flavor. Then, sauté onions and carrots to make a flavorful base.
The secret to this braised beef shanks recipe is slow cooking. The shanks simmer in red wine, beef broth, and herbs until they’re super tender. This slow cooking breaks down the meat, making it tender and easy to fork.
| Ingredient | Quantity |
|---|---|
| Beef shanks | 2 cross-cut shanks (approximately 4-1/2 pounds) |
| Red onion | 1 large |
| Garlic cloves | 5 cloves |
| Small red potatoes | 1 pound |
| Red wine | 1 cup |
| Water or beef broth | 3 cups |
| Salt | 1-1/2 teaspoons, divided |
| Arrowroot powder (optional) | 2 teaspoons |
| Butter (optional) | 1 teaspoon |
When the beef shanks are tender, you can make a sauce. Mix the braising liquid with arrowroot powder and butter. This makes the sauce creamy and savory.
Enjoy this beef shank recipe with mashed potatoes or a fresh salad. The meat and sauce will impress everyone. It’s a meal that will leave everyone wanting more.
Serving Suggestions
Braised beef shanks go great with many tasty side dishes. You can serve them with creamy mashed potatoes or hearty soda bread. The rich sauce from the braising liquid makes a perfect gravy for starchy sides.
Here are some great side dish ideas for braised what to serve with braised beef shanks:
- Creamy Mashed Potatoes
- Soft and Fluffy Polenta Cakes
- Fragrant Herbed Rice Pilaf
- Crusty Soda Bread or Garlic Bread
- Fresh and Crunchy Green Salad
For a classic choice, serve the side dishes for beef shanks over mashed potatoes or creamy polenta. The beef’s strong flavors will match well with the starchiness. Or, a fresh salad can offer a nice contrast to the rich beef.
Whichever accompaniments for beef shanks you pick, the beef will be the main attraction. Don’t forget to drizzle the flavorful braising liquid over the top for extra flavor.
Conclusion
This braised beef shank recipe is a must-try for those who love hearty meals. The tough meat becomes tender and flavorful when cooked slowly. It’s a beef shank recipe that will become a family favorite.
The secret to its success is the slow cooking process. It breaks down the meat’s connective tissues, making it tender and flavorful. You can cook it in a pressure cooker or slow cooker, making it perfect for any meal.
If you want to try more beef shank meat recipes, start with this braised version. It’s easy to make and tastes like a restaurant dish. Serve it with your favorite sides to impress your loved ones with this delicious beef shank recipe.
FAQ
What is a beef shank?
Beef shanks come from the leg of a steer. They have lots of connective tissue and marrow. This makes them very flavorful when cooked slowly.
Why is this beef shank recipe the best?
This recipe is a hearty dish made with underrated beef. It’s easy to make and the meat falls off the bone. People say it’s the “Best beef shank recipe ever” with meat that “melted in my mouth.”
What are the key ingredients for this beef shank recipe?
The recipe needs beef shanks, onions, carrots, thyme, rosemary, tomato paste, red wine, and beef stock.
How do you braise beef shanks?
First, sear the meat to get a nice crust. Then, sauté onions, carrots, and celery. Add tomato paste, herbs, wine, and beef stock.
Place the shanks in the liquid and cook slowly in the oven. This makes the meat tender and falls off the bone.
What substitutions and variations can you try with this recipe?
Try using chicken broth instead of beef broth. Skip the wine and add more broth. Add spice with hot peppers or red pepper flakes.
Experiment with different herbs like sage or parsley instead of rosemary and thyme.
What are the best cuts of beef for braising?
Great cuts for braising are shanks, cheeks, shoulder, chuck, and brisket. These cuts are tough but get tender with slow cooking.
Why is low and slow cooking essential for beef shanks?
Slow cooking breaks down the meat’s connective tissue, making it tender. It also melds the flavors of the dish together.
How do you store and reheat leftover braised beef shanks?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat by simmering the beef and liquid until warm.
You can also freeze the beef shanks for up to 2 months.
What are some great side dishes to serve with braised beef shanks?
Serve with creamy mashed potatoes, polenta cakes, seasoned rice, soda bread, or a green salad. The braising liquid is like a gravy, perfect for starchy or vegetable sides.
