Savory and comforting, this braised beef shanks recipe highlights its fall-off-the-bone beef with a mixture of garlic, onion, celery, carrots, and tomatoes in a gorgeous white wine base.
Why this recipe works
Braised beef shanks take an otherwise tough cut of beef and transform it into a mouth-watering tender experience when cooked low and slow. We’ll begin by searing the shanks, then deglaze the pan with white wine, follow up with the veggies, and finally transfer the shanks into the oven along with the vegetables and braising liquid until they’re incredibly tender. It isn’t a difficult recipe to conquer but it will require a bit of time for the best possible outcome.
You may know this dish as beef osso buco, the more mature version of veal osso buco. Both dishes are rich and hearty, but many choose beef over veal due to it being more readily available and cheaper to purchase.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Beef shanks are a tougher cut of meat, which is why we cook it nice and slow in the oven. Cooking it low and slow is important for fall-off-the-bone beef. This cut of beef contains portions of leg bone and bone marrow, which aids in flavor.
How to Make Braised Beef Shanks
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 325 F.
- Season (to taste) both sides of beef shanks with garlic salt.
- Place cornstarch in a shallow dish or on a plate. Press both sides of the shanks into the cornstarch. Do not discard the remaining cornstarch.
- Heat olive oil in a Dutch oven over medium high heat until shimmering. Place prepared shanks into the hot oil (you will likely have to work in batches) and cook for about 3 minutes. Turn over to brown the other side, an additional 3 minutes. Remove and set aside and repeat for additional shanks.
- Deglaze the pan by adding white wine and stirring to remove any brown bits from the bottom.
- As contents of the pan begins to boil, add the minced garlic, chopped onion, chopped carrots, and chopped celery. Stir together and cook for 4-5 minutes, or until tender.
- Season to taste with garlic salt.
- Sprinkle with remaining cornstarch. Add beef base, stir to combine well.
- Stir in canned tomatoes and water. Add beef shanks back to the pan, nestling them in so that they are mostly submerged.
- Add bay leaves and place lid on pan. Bake for 3 hours.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Yes, absolutely. You may want to check out our veal osso buco recipe which requires mostly the same ingredients with a shorter cook time.
Serving Suggestions
Much like traditional osso buco, braised beef shanks are typically served over polenta or risotto but you can also serve it over mashed potatoes or rice. Be sure to spoon the savory braising liquid over the top of your finished dish!
More Beef Recipes
- Braised Beef
- Beef Bulgogi
- Beef Bourguignon
- Beef Tips and Gravy
- Beef Stew Biscuit Pot Pie
- Braised Oxtail
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Braised Beef Shanks
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 ½ pounds beef shanks about 4 shanks
- garlic salt to taste
- ½ cup cornstarch divided
- 4 Tablespoons olive oil
- ¼ cup dry white wine
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 Tablespoon jarred beef base
- 14 ounces canned diced tomatoes do not drain
- ¾ cup water
- 4 bay leaves
Things You’ll Need
- Dutch oven oven safe, 5-6 quarts or larger
Before You Begin
- Much like traditional osso buco, braised beef shanks are typically served over polenta or risotto but you can also serve it over mashed potatoes or rice.
- The meat will be fall-off-the-bone tender when done. Using a spatula or large slotted spoon is the easiest way to remove them meat from the pan.
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Instructions
- Preheat oven to 325 F.
- Season (to taste) both sides of beef shanks with garlic salt.
- Place cornstarch in a shallow dish or on a plate. Press both sides of the shanks into the cornstarch. Do not discard remaining cornstarch.
- Heat olive oil in Dutch oven over medium high heat until shimmering. Place prepared shanks into the hot oil (you will likely have to work in batches) and cook for about 3 minutes. Turn over to brown the other side, an additional 3 minutes. Remove and set aside and repeat for additional shanks.
- Deglaze the pan by adding white wine and stirring to remove any brown bits from the bottom.
- As contents of the pan begins to boil, add the minced garlic, chopped onion, chopped carrots, and chopped celery. Stir together and cook for 4-5 minutes, or until tender.
- Season to taste with garlic salt.
- Sprinkle with remaining cornstarch. Add beef base, stir to combine well.
- Stir in canned tomatoes and water. Add beef shanks back to the pan, nestling them in so that they are mostly submerged.
- Add bay leaves and place lid on pan. Bake for 3 hours.
Nutrition
Chef Antoine Davis
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