Easy Braised Beef Shank Recipe

Enjoy the flavors of this braised Roasted Beef Shank recipe for dinner tonight. It’s prepared in the oven or a slow-cooker and full of flavor. Add a vegetable medley on top and you have the perfect beef shank dinner.

beef shanks with chopped vegetables

What is a Beef Shank

What is Beef Shank? Beef shank comes from the legs of a cow. If not properly cooked, the meat will be tough. But if you prepare this meat slowly,  it will become very flavorful and tender. Veal shanks can be made into osso buco; beef shanks can also be prepared through braising.

Beef shanks are one of the perfects cuts of beef to roast at a low temperature for a long time. It’s also a very inexpensive cut of beef.  Sometimes sold as soup bones, but you will notice there is a lot of meat on these bones. Since they are a bone-in cut of beef and are full of flavor, I think these are a steal at the meat counter.

Braising of Meat

Braising, simply put means to cook something slow with a lot of liquid. By using a slow cooking method for this beef shank recipe, we get the opportunity to allow the tough connective tissue in this cut of beef to break down. When cooking with liquid, there is a chance to add in some nice flavors.

Steps in Braising

  1. Brown the meat – we are going to season the meat and then dredge it into the seasoned flour. Browning the meat will make our meat flavorful initially, and by adding some flour, we will have a nice thick sauce when the beef shanks finish cooking.
  2. Saute Aromatics – Once the meat has been browned we will remove it from the pan, we will saute onions, celery, and carrots in the same pan until they are browned.
  3. Scrape up the Fond – by now our pan has brown bits on the bottom, this is where a lot of flavors are. We are going to introduce some dry Sherry to this to help scrape up the browned bits.
  4. Add additional liquid – When you simmer the shanks in chicken broth, an additional layer of flavors will be added to the beef. I think by layering different types of meat brings out the best flavors forward.
  5. Slow cooking – the cooking is done in a covered dish in the oven, or you can place this into a crockpot. The slow cooking will allow the connective tissues to break down, and this dish will become tender and flavorful.

Notes

  • What’s the best wine for cooking? I like to use either a dry Sherry when whites are called for or a dry Marsala for red wine recipes. So often when you open a bottle of wine you have to drink it right away. I have learned that if I keep a bottle of either dry Sherry or dry Marsala I always have a bottle of wine that I can use in cooking. These typically cost between 8 to 15 dollars a bottle, so I think these are a very good deal considering how many dishes you can make with a bottle of these wines.
  • This dish is flavored with a traditional mirepoix. A mirepoix is a mixture of chopped celery, carrots, and onions. This blend of vegetables is a classic blend that is used in many dishes.
  • Top this dish with a gremolata, simply chopped parsley, lemon zest, and finely chopped garlic mixed together. The parsley topping adds a nice finishing touch to this recipe. The beef is a heavy dish, and finishing it with the gremolata adds the right amount of zest to this dish.

This dish will make a sauce that you will want to drizzle over the beef shank when you serve it.

Ingredients for brasied beef shank

Here’s what you need to make this delicious beef shank dinner:

  • Beef shanks
  • Salt and Pepper
  • All-purpose flour
  • Paprika
  • Vegetable oil
  • Onions
  • Celery
  • Carrots
  • Garlic
  • Dry Sherry
  • Low-sodium chicken broth
  • Cumin
  • Smoked paprika
  • Lemon zest
  • Fresh parsley

braised beef shank with vegetables ingredients

How to Cook Beef Shank

Trim excess fat from beef shanks if desired.

Sprinkle salt and pepper on both sides of beef shanks.

Prepare seasoned flour by combining flour, salt, and paprika.

Dredge beef shanks in seasoned flour.

In a large skillet heat oil over medium heat and brown the beef shanks for 4 to 5 minutes on each side.

The shanks should just brown on both sides. Remove shanks and place them on a plate for later.

browned beef shanks on a baking sheet

If needed, add another tablespoon of vegetable oil to the pan. Add onions, celery, and carrots to the pan.

Sauté until the vegetables just begin to brown.

Add chopped garlic and sauté for another moment or two.

Add 1/2 cup of dry Sherry and scrape the bottom of the pan with a wooden spoon. Scrape up as many of the browned bits (fond) as you can.

Add cumin and smoked paprika and stir to combine spices in the mixture.

cooked chopped vegetables in a skillet

Combine parsley, lemon zest, and garlic to make a gremolata.

Serve beef shanks with the cooked vegetables and gremolata sprinkled on top.

beef shanks with vegetables on a platter

Love beef? Check out these recipes

Beef Shank Side Dishes

Be sure to check out all my recipes for beef and the best side dishes.

beef shanks with chopped vegetables

Roasted Beef Shank Recipe

Roasted beef shanks are tender and full of flavor.  Prepare these inexpensive meat cuts easily for your next big meal. 
5 from 3 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Beef Shank Recipes, Keto, Low Carb
Servings: 4
Calories: 439kcal

Ingredients

  • 2 pounds beef shanks trimmed if desired
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 tablespoon vegetable oil
  • 1 cup chopped onions
  • 4 large celery stalks chopped
  • 1 cup chopped carrots
  • 3 cloves garlic
  • 1/2 cup dry Sherry
  • 16 ounces low sodium chicken broth
  • 2 teaspoons cumin
  • 1/2 teaspoon smoked paprika
  • 1 large lemon, zested
  • 1 cup parsley chopped
  • 3 cloves garlic chopped

Instructions

  • Trim excess fat from beef shanks if desired. Salt and pepper beef shanks on both sides. Prepare seasoned flour by combining flour, salt, and paprika. Dredge beef shanks in flour. In a large skillet heat oil, and brown the beef shakes for 4 to 5 minutes on each side on medium heat. 
  • The shanks should just brown on both sides. Remove shanks and place on a plate for later. If needed add another tablespoon of vegetable oil and add onions, celery, and carrots. Saute until they just begin to brown. Add chopped garlic and saute for another moment or two. Add 1/2 cup of dry Sherry and scrape the bottom of the pan with a wooden spoon. Scrape up as many of the browned bits (fond) as you can. Add cumin and smoked paprika and stir to combine spices in the mixture.
  • Combine chopped parsley, lemon zest, and chopped garlic to make a gremolata. Sprinkle on top of beef shanks and vegetables.

Optional Slow Cooker Instructions

  • Crock-Pot directions: Transfer seasoned vegetables to the Crock-Pot and place the beef shanks in the Crock-Pot. Add low sodium chicken broth, and cover. Cook on low for 4 to 6 hours.

Optional Oven Instructions

  • Transfer seasoned vegetables and beef shanks to a Dutch oven or another cooking vessel with a lid. Add chicken broth and cover. Bake at 250 degrees for 4 hours.

Recipe Tips for the Cook

Notes:

  •  I like to use either a dry Sherry when whites are called for or a dry Marsala for red wine recipes. So often when you open a bottle of wine you have to drink it right away. I have learned that if I keep a bottle of either dry Sherry or dry Marsala I always have a bottle of wine that I can use in cooking.  These typically cost between 8 to 15 dollars a bottle, so I think these are a very good deal considering how many dishes you can make with a bottle of these wines.
  • This dish is flavored with a tradition mirepoix. A mirepoix is a mixture of chopped celery, carrots, and onions. This blend of vegetables is a classic blend that is used in many dishes.
  • Top this dish with a gremolata, simply chopped parsley, lemon zest, and finely chopped garlic mixed together. The parsley topping adds a nice finishing touch to this recipe. The beef is a heavy dish, and finishing it with the gremolata adds the right amount of zest to this dish.

Nutrition

Calories: 439kcal | Carbohydrates: 36g | Protein: 36g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 780mg | Potassium: 1032mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5830IU | Vitamin C: 7.5mg | Calcium: 98mg | Iron: 6mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. JoAnn Aragona

    No juice. Just the zest of one lemon. She explains how to male the topping with parsley, lemon zest and garlic. Again, no juice. That’s why it was too lemony for someone who made it. I guarantee she used both the Lemon zest and lemon juice one lemon.

    • JoAnn Aragona

      I saw this trick on Pasquale Sciarappa shows. To prevent that rolling on any meats or chops that do that, you make small snips with scissors around the edges. Just maybe 3 or 4 depending on the size. Works great on pork chops. No bubble in the middle, stay flat. Small slits. Maybe 1/4 “

  2. Shalimar

    Didn’t have dry sherry so used dry vermouth with a splash of white wine and madeira. Waiting for tomorrow to find out the results, but so far looks awesome!

  3. Scott

    5 stars
    deglaze the pan with Whiskey. I used Canadian Rye. It added the most amazing depth of flavour to the whole dish.

    Great recipe super easy to follow thanks for the good work!

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