Learn how to cook beef shank, the easy way

The first time I prepared braised beef shanks, I was amazed at how this humble, inexpensive cut transformed into something extraordinarily delicious. This slow-cooked dish turns tough meat into fork-tender bites surrounded by a rich, flavorful sauce. Beef shanks come from the legs of the cow and contain marrow-filled bones that add incredible depth to the dish as they cook. While often overlooked at the meat counter, beef shanks deliver exceptional value and taste when prepared correctly. Make this perfect weekend dinner at home and enjoy a hearty, comforting meal that’s worth every minute of cooking time!

Why This Recipe Works

The magic of beef shanks comes from proper braising technique. First, dredging the meat in seasoned flour before browning creates a beautiful crust and helps thicken the sauce. Then, the combination of aromatic vegetables, dry Sherry, and low-temperature cooking allows the tough connective tissues to break down completely. The result is remarkably tender meat with a sauce so flavorful you’ll want to soak up every drop with crusty bread or creamy mashed potatoes.

Braised Beef Shank Ingredients

• Fresh Parsley – Provides fresh, herbaceous contrast in the gremolata
• Beef Shanks – Provide rich, gelatinous meat that becomes tender with slow cooking
• All-purpose Flour – Creates a crust when browning and thickens the sauce
• Paprika – Adds subtle warmth and color to the dredging mixture
• Vegetable Oil – Creates the perfect searing surface for browning meat
• Onions – Form the flavor foundation as part of the traditional mirepoix
• Celery – Contributes aromatic qualities and subtle flavor to the braising liquid
• Carrots – Add natural sweetness and vibrant color to the dish
• Garlic – Infuses the entire dish with aromatic depth
• Dry Sherry – Deglazes the pan and adds complex acidity to balance the rich meat
• Low-sodium Chicken Broth – Creates the braising liquid base with lighter flavor than beef broth
• Cumin – Provides earthy, warm undertones to the dish
• Smoked Paprika – Adds subtle smokiness without requiring open flame cooking
• Lemon Zest – Brightens the finished dish in the gremolata topping

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, making this dish 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 keeping a bottle of either dry Sherry or dry Marsala always ensures I have a wine option available for cooking. These typically cost between $ 8 and $ 15 a bottle, so I think they are an excellent 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 yield a sauce that you’ll want to drizzle over the beef shank when serving it.

How to Cook Beef Shank

1. Trim excess fat from beef shanks if desired.
2. Sprinkle salt and pepper on both sides of beef shanks.
3. Combine flour, salt, and paprika.
4. Dredge beef shanks in the seasoned flour.
5. In a large skillet over medium heat, heat oil and brown the beef shanks for 4 to 5 minutes on each side.
6. Remove shanks and place them on a plate for later.
   

   

7. If needed, add more oil to the pan. Add onions, celery, and carrots to the pan.
8. Sauté until the vegetables just begin to brown.
9. Add chopped garlic and sauté for a minute.
   

   

10. Add dry Sherry and scrape the bottom of the pan with a wooden spoon.
11. Add cumin and smoked paprika and stir to combine spices in the mixture.
12. Place the shanks back in the skillet.
13. Cover and simmer until the beef shanks are tender.
14. Combine parsley, lemon zest, and garlic to make a gremolata.
15. Serve beef shanks with the cooked vegetables and gremolata sprinkled on top.

Braised Beef Shank with Gremolata

A classic slow-cooked dish that transforms tough beef shanks into fork-tender meat with a rich, flavorful sauce, finished with bright gremolata.

5 from 4 votes

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Course: Main Course

Cuisine: American

Keyword: Beef Shank, Beef Shank Recipe, Keto, Low Carb

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 4

Calories: 439kcal

Author: Stephanie Manley

Ingredients

• 2 pounds beef shanks trimmed if desired
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon paprika
• 2 tablespoons vegetable oil
• 1 cup chopped onions
• 4 large celery stalks chopped
• 1 cup chopped carrots
• 3 cloves garlic
• ½ cup dry Sherry
• 16 ounces low sodium chicken broth
• 2 teaspoons cumin
• ½ 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 and shake off excess flour.
• Heat oil in a large skillet over medium heat.
• Add the beef shanks and brown them for 4 to 5 minutes on each side. The shanks should just brown on both sides.
• Remove the shanks and place them on a plate.
• If needed, add another tablespoon of vegetable oil to the skillet.
• Add onions, celery, and carrots to the skillet.
• Sauté until the vegetables just begin to brown.
• Add chopped garlic and sauté for another minute or two.
• Add ½ 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.
• Place the shanks back in the skillet with the vegetables.
• Cover and simmer until the shanks are tender.
• Combine chopped parsley, lemon zest, and chopped garlic to make a gremolata.
• Serve the beef shanks with vegetables and topped with gremolata.

Optional Slow Cooker Instructions

• 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.

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 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.

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

Ingredient Substitutions and Dietary Modifications

• Gluten-Free Option: Substitute rice flour or cornstarch for the all-purpose flour
• Alcohol-Free Version: Replace dry Sherry with additional broth plus 1 tablespoon of apple cider vinegar
• Lower Sodium Option: Omit added salt and use unsalted broth
• Broth Substitutions: Beef broth can replace chicken broth for a more intense flavor

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container for up to 4 days
• Reheating: Warm gently in a covered pot over low heat for 15-20 minutes or until heated through
• Freezing: Excellent candidate for freezing for up to 3 months; thaw overnight in refrigerator

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Beef Shank Side Dishes

• Steakhouse Mashed Potatoes
• Southern Brown Rice
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Be sure to check out all my recipes for beef and the best side dishes.