Braised Beef Shanks

Servings: servings

Calories: 470cal

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.

5 from 1 vote

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.

Course: Dinner

Cuisine: American, Italian

Prep Time15

Cook Time3 10

Total Time3 25