Bone-in beef shank is an incredibly flavorful and budget-friendly cut of meat that, when cooked correctly, yields a melt-in-your-mouth experience. The slow cooking process, often braising, transforms this tough cut into a tender and succulent dish that is perfect for special occasions or a hearty family meal. In this article, we will dive into a detailed, step-by-step guide to preparing a Bone In Beef Shank Recipe. Along the way, you’ll discover the right ingredients, cooking techniques, and tips to ensure your beef shank turns out perfect every time.

Introduction to Bone In Beef Shank Recipe

Bone In Beef Shank Recipe is a hearty, comforting dish that’s perfect for slow cooking. Beef shank comes from the lower part of the cow’s leg, where the muscle is tough and packed with connective tissue. This makes it ideal for slow cooking methods like braising, where the collagen and fat break down to create tender, flavorful meat.

What sets bone-in beef shank apart is the bone marrow inside, which adds extra richness and depth to the cooking liquid—perfect for making a savory sauce. Braised bone-in beef shanks are perfect for colder weather or whenever you’re craving a filling, flavorful meal. The combination of herbs, wine, and slow cooking creates a deliciously rich dish that’s sure to satisfy your hunger.

Ingredients for Bone In Beef Shank Recipe

To make this Bone In Beef Shank Recipe, you’ll need a few key ingredients. These ingredients combine to create a savory, deeply flavored braising liquid that helps tenderize the beef while infusing it with rich, aromatic flavors.

Ingredients:

• 2 bone-in beef shanks (about 1 ½ to 2 pounds each)
• 2 tablespoons olive oil (for searing)
• 2 medium carrots, peeled and cut into large chunks
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (choose a wine you like to drink)
• 2 cups beef stock (or chicken stock for a lighter flavor)
• 1 tablespoon fresh thyme (or 2-3 sprigs)
• 2 sprigs rosemary
• 2 sage leaves
• 1 bay leaf
• Salt and black pepper (to taste)

3. Step-by-Step Instructions

This section breaks down the entire cooking process into easy-to-follow steps. With each step, you’ll learn how to create a perfectly tender and flavorful bone-in beef shank dish.

1. Prepare the Beef Shanks

• Pat dry: Use paper towels to pat the beef shanks dry. This step ensures a more effective sear. 
• Season: Generously season both sides of the beef shanks with salt and freshly ground black pepper. Let them sit for 20-30 minutes at room temperature to ensure even cooking.

2. Sear the Shanks

• Heat oil: In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium-high heat.
• Sear the beef: Once the oil is shimmering, add the beef shanks to the pot. Cook them undisturbed for about 2-3 minutes on each side until they develop a golden-brown crust. Be sure to sear all sides of the shanks, including the edges, for maximum flavor.

3. Sauté the Vegetables

• Add aromatics: Remove the shanks and set them aside on a plate. In the same pot, reduce the heat to medium and add the onions and carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften. 
• Garlic and tomato paste: Add the minced garlic and tomato paste. Stir and cook for an additional 2 minutes, allowing the tomato paste to caramelize and deepen in flavor.

4. Deglaze with Wine

• Pour in wine: Add the red wine to the pot, stirring to deglaze the pan. Scrape up any browned bits stuck to the bottom of the pot, incorporating them into the mixture for added flavor. Bring the wine to a boil and let it reduce by half (about 3 minutes).

5. Add the Stock and Herbs

• Add stock: Pour in the beef stock, stirring to combine. The liquid should cover the beef shanks halfway. If necessary, add more stock.
• Herbs: Tie the thyme, rosemary, and sage together with kitchen twine and drop the bundle into the pot. Add the bay leaf as well.

6. Braise the Beef

• Transfer to oven: Bring the liquid to a simmer, then cover the pot with a tight-fitting lid. Place the pot in a preheated 300°F oven.
• Cook slowly: Let the beef braise for 2-3 hours. Check periodically to ensure the liquid level remains halfway up the meat. If it looks too dry, add more stock or water.

7. Check for Tenderness

• Test for doneness: The beef should be fork-tender, and the internal temperature of the meat should reach 190°F. At this point, the meat should easily pull away from the bone.

8. Finish the Dish

• Remove and rest: Take the pot out of the oven and remove the beef shanks. Discard the herb bundle and bay leaf.
• Skim fat: Skim off any excess fat from the braising liquid. You can either strain the liquid or leave it chunky with the vegetables.
• Serve: Serve the shanks on a platter with the braising liquid and vegetables spooned over the top. Garnish with fresh herbs if desired.

Braising: The Secret to Tender Beef Shanks

Braising is a technique that involves cooking meat slowly in liquid. The slow cooking process breaks down the connective tissue in tougher cuts of beef, like shank, transforming it into tender, flavorful meat. Here’s why braising works so well for beef shanks:

• Low and slow: Braising is done at low temperatures for a long period of time, typically between 225°F and 300°F. This allows the fat and collagen in the beef to melt and tenderize the meat.
• Moist environment: The addition of liquid—whether wine, stock, or a combination—keeps the meat moist throughout the cooking process.
• Flavor infusion: The slow cooking process also allows the beef to absorb the flavors of the aromatics, herbs, and stock, creating a deep, rich taste.

Nutritional Facts

Here’s a rough breakdown of the nutritional content per serving (based on 4 servings):

Note: Nutritional values may vary depending on the exact ingredients used and portion sizes.

Serving Suggestions

Bone-in beef shanks are incredibly versatile and can be paired with a variety of sides to complement their rich flavor. Here are some serving suggestions:

• Mashed potatoes: Creamy mashed potatoes are the perfect accompaniment to soak up the flavorful braising liquid.
• Polenta: Cheesy polenta makes a wonderful base for the braised beef and provides a comforting texture.
• Roasted vegetables: Roasted root vegetables like parsnips, potatoes, and turnips make a great side dish to balance the richness of the beef.
• Crusty bread: A loaf of crusty bread is always a great idea to help mop up the braising sauce.

Tips and Tricks for Perfect Beef Shanks

• Choose the right cut: Look for bone-in beef shanks that are well-marbled with fat. This fat will break down during cooking and help keep the meat moist and flavorful.
• Sear the beef properly: Don’t rush the searing process. Searing all sides of the beef ensures that the flavors are locked in, and you get that beautiful brown crust.
• Don’t overcrowd the pan: If you’re making a larger batch, sear the beef in batches to avoid overcrowding the pan, which can result in uneven browning.
• Use a thermometer: To ensure your beef is cooked to perfection, use a meat thermometer to check the internal temperature. Aim for 190°F for fork-tender meat.
• Rest the meat: Let the beef rest after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

Common Mistakes and How to Avoid Them

While braising is a forgiving cooking method, here are a few common mistakes to avoid:

• Cooking at too high a temperature: Braising requires low, slow heat. Cooking at too high of a temperature can cause the meat to become tough and dry.
• Not enough liquid: Be sure the liquid covers at least half the beef shanks. If necessary, add more stock or water throughout the cooking process.
• Skipping the searing step: Searing the beef adds essential flavor. Skipping this step will result in a less flavorful dish.
• Overcooking: While braising requires a long cook time, it’s important not to overcook the beef to the point of falling apart completely. Check for doneness at the recommended temperature.

FAQs

Can I cook beef shanks in a slow cooker?

Yes! Beef shanks can be cooked in a slow cooker. Follow the same instructions for searing and adding ingredients, then transfer everything to the slow cooker. Cook on low for 7-8 hours or until the beef is tender.

What wine should I use for braising beef shanks?

A dry red wine works best for braising. Choose a wine you enjoy drinking, such as Cabernet Sauvignon, Merlot, or Pinot Noir. The wine adds acidity and complexity to the braising liquid.

Can I make beef shank ahead of time?

Yes! Braised beef shanks are great for making ahead. The flavors deepen as they sit, and they can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.

Conclusion

Bone-in beef shank is a delicious and hearty dish that transforms a tough cut of meat into something extraordinary. By following this step-by-step recipe, you can create a tender, flavorful meal that is perfect for any occasion. Whether served with mashed potatoes, polenta, or roasted vegetables, braised beef shank is sure to impress your guests and satisfy your appetite. Try this recipe today and enjoy a comforting meal that’s both easy to make and incredibly rewarding to eat!