Looking for a hearty meal that warms the soul? Center-cut beef shank is your answer—tender, flavorful, and perfect for slow cooking. This roundup features 13 comforting recipes, from classic braises to inventive stews, that’ll satisfy any comfort food craving. Let’s dive in!
Braised Beef Shank in Red Wine Sauce
A braised beef shank in red wine sauce is the kind of meal that makes your kitchen smell amazing all afternoon. It's rich, tender, and surprisingly easy to pull off—perfect for a Sunday dinner or when you want to impress without stress.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes
Ingredients
- Beef shank (center-cut) – 2 lbs
- Flour – ¼ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
- Onion – 1 medium, diced
- Carrot – 1 medium, diced
- Celery – 1 stalk, diced
- Garlic – 4 cloves, minced
- Tomato paste – 2 tbsp
- Red wine (dry, like Cabernet) – 1½ cups
- Beef broth – 2 cups
- Fresh thyme – 3 sprigs
- Bay leaf – 1
Instructions
- Pat the beef shank dry with paper towels, then season generously with salt and pepper.
- Spread flour on a plate and dredge the shank, coating all sides; shake off excess.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the shank for 4-5 minutes per side until deeply browned; remove to a plate.
- Lower heat to medium, add onion, carrot, and celery, and cook until softened, about 5 minutes.
- Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom—this is key for flavor.
- Add beef broth, thyme sprigs, and bay leaf; bring to a simmer.
- Return the beef shank to the pot, nestling it into the liquid. The meat should be mostly submerged.
- Cover the pot and transfer to a preheated 325°F oven. Braise for 2 to 2½ hours, flipping once halfway, until the meat is fork-tender.
- Remove from oven, discard thyme sprigs and bay leaf. Taste the sauce and adjust salt if needed.
- Let the shank rest in the sauce for 10 minutes before serving—this allows the juices to redistribute.
Melt-in-your-mouth doesn't even begin to describe it. The wine sauce turns silky and deeply savory, clinging to every strand of meat. Serve over creamy mashed potatoes or soft polenta to soak up every last drop, and don't forget a crusty baguette.
Slow-Cooked Beef Shank Stew with Root Vegetables
Understanding the beauty of a slow-cooked stew starts with choosing the right cut. Beef shank, with its rich collagen, becomes tender and flavorful after hours of gentle simmering. This root vegetable stew is the ultimate comfort food for chilly evenings.
Serving: 6 | Prep Time: 25 minutes | Cooking Time: 3 minutes
Ingredients
Beef
- Beef shanks – 2 lbs
- Flour – ¼ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
Vegetables and Aromatics
- Onion – 1 large, diced
- Garlic – 4 cloves, minced
- Carrots – 3 medium, peeled and cut into 1-inch chunks
- Potatoes – 2 large, peeled and cut into 1-inch chunks
- Parsnips – 2 large, peeled and cut into 1-inch chunks
Broth and Seasonings
- Beef broth – 4 cups
- Tomato paste – 2 tbsp
- Dried thyme – 1 tsp
- Bay leaves – 2
Instructions
- Pat the beef shanks dry with paper towels to ensure a good sear.
- Season the beef shanks evenly with 1 tsp salt and ½ tsp black pepper.
- Dredge the seasoned shanks in ¼ cup flour, shaking off excess. Tip: Dredging helps thicken the stew later.
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the beef shanks in batches, without crowding the pot, until deeply browned on all sides, about 3-4 minutes per side. Tip: Proper browning builds rich flavor.
- Transfer the seared shanks to a plate and set aside.
- Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly to caramelize slightly.
- Pour in 4 cups beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Return the beef shanks to the pot, along with any accumulated juices. Add 1 tsp dried thyme and 2 bay leaves.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 2 hours. Tip: Simmer on low—a vigorous boil can toughen the meat.
- After 2 hours, add the carrot, potato, and parsnip chunks to the pot. Stir to combine.
- Continue simmering covered for another 1 hour to 1 hour 30 minutes, until the beef is fork-tender and the vegetables are soft.
- Remove the bay leaves. Taste the broth and adjust seasoning with additional salt and pepper if needed.
- Let the stew rest for 10 minutes before serving to allow flavors to meld.
Served over creamy mashed potatoes or with crusty bread, this stew embodies hearty comfort. The beef becomes fork-tender, and the broth richly infused with root vegetable sweetness. A true one-pot meal that gets better the next day.
Asian-Style Braised Beef Shank with Soy and Ginger
Braising beef shank low and slow in a soy-ginger-star anise broth is pure comfort—the meat turns fall-apart tender and the sauce gets rich and glossy. This Asian-style version is packed with umami and perfect over rice or noodles.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 2 minutes
Ingredients
Beef and Aromatics
- Beef shank (cross-cut, about 2 lbs)
- Vegetable oil – 2 tbsp
- Ginger (sliced) – 2-inch piece
- Garlic cloves (smashed) – 4
- Star anise – 3 whole
- Green onions (cut into 2-inch pieces) – 4
Braising Liquid
- Soy sauce – ½ cup
- Dark soy sauce – 2 tbsp
- Brown sugar – 2 tbsp
- Rice wine (or dry sherry) – ¼ cup
- Water – 2 cups
Instructions
- Pat the beef shank dry with paper towels. Season lightly with salt and pepper.
- Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef shank on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
- Reduce heat to medium. Add sliced ginger, smashed garlic, star anise, and green onion pieces. Cook, stirring, until fragrant, about 1 minute.
- Pour in soy sauce, dark soy sauce, brown sugar, rice wine, and water. Stir to dissolve the sugar, scraping up any browned bits from the bottom.
- Return the beef shank to the pot. The liquid should come about halfway up the meat; add a little more water if needed. Bring to a boil, then cover and reduce heat to low.
- Simmer gently for 2 to 2½ hours, turning the beef once halfway. The meat is done when it’s fork-tender and pulls apart easily. Tip: Keep the heat low to avoid toughening the meat.
- Carefully transfer the beef to a cutting board. Let rest 5 minutes, then slice or pull into chunks. Tip: Skim any excess fat from the braising liquid for a cleaner sauce.
- Serve the beef with the braising liquid spooned over the top. Tip: If you want a thicker sauce, simmer the liquid uncovered for 5–10 minutes after removing the beef.
You'll love how the melt-in-your-mouth beef soaks up that savory, aromatic sauce—it’s pure comfort in a bowl. Serve it over steamed jasmine rice or with chewy noodles, and don’t forget a sprinkle of fresh cilantro or sliced chili for a little kick.
Spicy Beef Shank Chili with Beans
My all-time favorite chili is this spicy beef shank version with kidney beans. It’s loaded with deep, rich flavor from slow-cooked beef and a kick of cumin and chili peppers. Perfect for a chilly evening.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 150 minutes
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large, diced
- Garlic – 4 cloves, minced
- Beef shank – 2 lbs, cut into chunks
- Cumin – 1 tbsp
- Chili powder – 2 tbsp
- Dried ancho chili – 2, rehydrated and chopped
- Canned diced tomatoes – 14.5 oz
- Beef broth – 4 cups
- Kidney beans – 2 cans (15 oz each), drained
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear beef shank chunks in batches until browned on all sides, about 4-5 minutes per batch. Transfer to a plate. (Tip: Pat beef dry for better browning.)
- Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in cumin and chili powder. Toast for 30 seconds until fragrant. (Tip: Toasting spices deepens their flavor.)
- Return beef to pot. Add diced tomatoes (with juices), rehydrated ancho chilies, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours until beef is tender.
- Uncover and stir in drained kidney beans. Simmer uncovered for 30 minutes to thicken. Season with salt and pepper. (Tip: Skim off excess fat for a cleaner taste.)
- Taste and adjust seasoning. Serve hot.
Leftovers taste even better the next day as the flavors meld together. Serve with cornbread or over rice for a hearty meal. Top with shredded cheese and a dollop of sour cream if you like.
Beef Shank Bourguignon
O, beef shank bourguignon is the ultimate comfort food—rich, hearty, and perfect for a lazy weekend. This classic French stew gets a cozy makeover with tender beef shanks, earthy mushrooms, and sweet pearl onions simmered in Burgundy wine.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
For the Stew
- Beef shank – 3 lbs, cut into 2-inch pieces
- Flour – ¼ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
- Bacon – 4 slices, chopped
- Yellow onion – 1 large, diced
- Carrot – 2, sliced
- Garlic – 4 cloves, minced
- Tomato paste – 2 tbsp
- Red wine (Burgundy) – 2 cups
- Beef broth – 2 cups
- Fresh thyme – 2 sprigs
- Bay leaves – 2
For the Garnish
- Mushrooms – 1 lb, halved if large
- Pearl onions – 1 cup, peeled
- Butter – 2 tbsp
- Sugar – 1 tsp
Instructions
- Preheat your oven to 325°F.
- Pat the beef shank pieces dry with paper towels. Season evenly with salt and pepper. Dredge each piece in flour, shaking off excess—this helps thicken the sauce later.
- In a large Dutch oven, cook the chopped bacon over medium heat until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the fat in the pot.
- Increase heat to medium-high. Working in batches to avoid crowding, brown the beef shanks on all sides, about 4 minutes per batch. Transfer browned beef to the plate with bacon.
- Reduce heat to medium. Add the diced onion and sliced carrot to the pot. Sauté until softened, about 5 minutes. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
- Return the beef and bacon (along with any accumulated juices) to the pot. Add the beef broth, thyme sprigs, and bay leaves. Bring to a gentle simmer.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2½ hours, or until the beef is fork-tender.
- While the stew cooks, prepare the garnish. In a small skillet, melt 1 tablespoon of butter over medium heat. Add the pearl onions and sugar, stirring to coat. Cook for 5 minutes until golden and tender. Transfer to a bowl.
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the mushrooms and sauté for 5 minutes until browned and their liquid has evaporated. Stir occasionally for even cooking.
- Once the beef is done, remove the pot from the oven. Stir in the caramelized pearl onions and sautéed mushrooms. Simmer on the stovetop over low heat for 15 minutes to meld flavors.
- Remove the thyme sprigs and bay leaves. Taste the sauce and adjust seasoning with extra salt or pepper if needed.
O, the beef should be fall-apart tender and the sauce rich and velvety. Serve over creamy mashed potatoes or with crusty bread to soak up every last drop—it’s pure comfort in a bowl.
Italian Osso Buco with Gremolata
Mention 'Italian comfort food' and my mind goes straight to this Osso Buco—tender beef shanks braised low and slow in a rich tomato-wine sauce, then topped with a bright gremolata. It's the kind of meal that fills your kitchen with incredible smells and makes you feel like a pro chef.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes
Ingredients
- Beef shanks – 4 (about 1 inch thick)
- All-purpose flour – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
- Onion – 1 large, diced
- Carrot – 1 large, diced
- Celery stalk – 1, diced
- Garlic cloves – 4, minced
- Tomato paste – 2 tbsp
- Crushed tomatoes – 1 cup
- Dry white wine – 1 cup
- Beef broth – 2 cups
- Bay leaf – 1
- Fresh thyme – 2 sprigs
- Fresh parsley – ¼ cup, chopped
- Lemon zest – 1 tbsp
- Garlic (for gremolata) – 1 clove, minced
Instructions
- Pat the beef shanks dry with paper towels. Mix flour, salt, and pepper on a plate, then dredge each shank in the mixture, shaking off excess.
- Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the shanks for 3–4 minutes per side until deeply browned. Work in batches to avoid crowding. Transfer to a plate.
- Reduce heat to medium. Add onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook 1 minute more.
- Stir in tomato paste and cook for 2 minutes, letting it darken slightly. (Tip: this deepens the flavor of the sauce.)
- Pour in the white wine, scraping up any browned bits from the bottom—that's pure flavor. Let the wine simmer until reduced by half, about 3 minutes.
- Add crushed tomatoes, beef broth, bay leaf, and thyme sprigs. Return the beef shanks to the pot, nestling them into the liquid. Bring to a gentle simmer.
- Cover the pot and transfer to a preheated 325°F oven. Braise for 2 to 2½ hours, until the meat is fork-tender and nearly falling off the bone. (Tip: check at the 2-hour mark; every oven is different.)
- While the osso buco cooks, make the gremolata: in a small bowl, combine chopped parsley, lemon zest, and minced garlic. Set aside.
- When the meat is done, carefully remove the shanks to a plate. Skim excess fat from the sauce if desired. Discard bay leaf and thyme stems. (Tip: if the sauce seems thin, simmer it on the stovetop for a few minutes to thicken.)
- Serve each shank over risotto, polenta, or mashed potatoes. Spoon plenty of sauce on top and finish with a generous sprinkle of gremolata.
Of all the braised dishes out there, this Osso Buco hits that perfect balance of rich, savory meat and bright, zesty finish. The marrow in the bones adds a buttery richness that makes every bite special. Serve it with a side of crusty bread to soak up every last drop of sauce.
Mexican Beef Shank Barbacoa
Just imagine coming home to the smell of slow-cooked beef, smoky chipotle, and warm cumin. That's exactly what this Mexican Beef Shank Barbacoa delivers. Perfect for taco night, this shredded beef is rich, tangy, and incredibly easy to make.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
For the Barbacoa
- Beef shank – 3 lbs
- Chipotle peppers in adobo – 3 peppers plus 2 tbsp sauce
- Ground cumin – 1 tsp
- Fresh lime juice – 2 tbsp
- Garlic cloves – 4, smashed
- Yellow onion – 1, quartered
- Beef broth – 1 cup
- Bay leaf – 1
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
Instructions
- Pat the beef shank dry and season all over with salt and black pepper. Let it sit at room temperature for 10 minutes.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef shank for 3–4 minutes per side until deeply browned. (Tip: don't crowd the pan—work in batches if needed.)
- Remove the beef and set aside. Reduce heat to medium. Add the quartered onion and smashed garlic, cooking for 2 minutes until fragrant.
- Stir in the chipotle peppers, adobo sauce, and ground cumin. Cook for 1 minute, scraping up any browned bits from the bottom.
- Return the beef to the pot. Pour in the beef broth and lime juice, then add the bay leaf. Bring to a simmer.
- Cover the pot and transfer to a preheated 325°F oven. Braise for 3.5–4 hours, until the meat is fork-tender and pulling apart easily. (Tip: check at 3 hours—cook time varies by shank size.)
- Remove the pot from the oven. Let the beef cool in the liquid for 15 minutes. Then, using two forks, shred the meat directly in the pot, discarding the bay leaf and any large bones. (Tip: shred while still warm for the best texture.)
- Taste and adjust seasoning with extra salt or lime juice if needed. Serve immediately on warm tortillas.
Let me tell you, the meat turns out incredibly tender with a subtle smoky kick from the chipotle and a bright finish from the lime. Pile it on corn tortillas with fresh cilantro, diced onion, and a squeeze of extra lime—you'll never go back to store-bought barbacoa.
Thai Beef Shank Curry
Hey there! If you're craving a hearty, aromatic curry that's worth the wait, this Thai Beef Shank Curry is your answer. Tender beef simmered in a spicy coconut milk broth—it's comfort food with a kick.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes
Ingredients
- Beef shank – 2 lbs
- Salt – 1 tsp
- Vegetable oil – 2 tbsp
- Onion – 1 large, sliced
- Garlic – 4 cloves, minced
- Ginger – 1 tbsp, grated
- Red curry paste – 3 tbsp
- Coconut milk – 2 cans (14 oz each)
- Fish sauce – 2 tbsp
- Brown sugar – 1 tbsp
- Lime – 1, juiced
Instructions
- Pat the beef shank dry with paper towels and season all over with salt.
- Heat vegetable oil in a large heavy pot over medium-high heat.
- Sear the beef shank until deeply browned on all sides, about 4-5 minutes per side. Remove to a plate.
- In the same pot, add onion, garlic, and ginger. Cook for 3 minutes, scraping up any browned bits from the bottom (that's flavor!).
- Stir in red curry paste and cook for 1 minute until fragrant.
- Pour in coconut milk, stirring to combine and loosen any remaining bits.
- Return the beef shank to the pot, bring the liquid to a boil.
- Reduce heat to low, cover, and simmer for 2 to 2½ hours, until the beef is fork-tender. Check occasionally and add a splash of water if the liquid reduces too much.
- Remove the beef shank and shred or slice the meat, discarding bones if any. Return the meat to the sauce.
- Stir in fish sauce, brown sugar, and lime juice. Taste and adjust salt or sweetness if needed.
- Serve over jasmine rice.
Kick back and enjoy the deep, rich flavors of this curry. The beef shank becomes incredibly tender, almost falling apart. Serve it over jasmine rice with fresh herbs for a complete meal.
Smoked Beef Shank with BBQ Glaze
Picture this: a juicy, fall-off-the-bone smoked beef shank glazed with a sweet and tangy BBQ sauce. It's a showstopper for any backyard cookout, and surprisingly easy to pull off. Trust me, your friends will think you slaved all day.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 300 minutes
Ingredients
Smoked Beef Shank
- Beef shank (center-cut) – 1 (about 4-5 lbs)
- Yellow mustard – 2 tbsp
Dry Rub
- Brown sugar – 2 tbsp
- Paprika – 1 tbsp
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Salt – 1 tsp
- Black pepper – 1 tsp
- Cayenne pepper – ½ tsp
BBQ Glaze
- Ketchup – ½ cup
- Apple cider vinegar – 2 tbsp
- Honey – 2 tbsp
- Worcestershire sauce – 1 tbsp
- Liquid smoke – 1 tsp
Instructions
- Trim any excess fat or silver skin from the beef shank. Pat it dry with paper towels.
- Apply yellow mustard all over the shank as a binder – it helps the rub stick and adds flavor.
- In a small bowl, mix the dry rub ingredients: brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Generously coat the entire shank with the rub, pressing it in.
- Preheat your smoker to 225°F using hickory or apple wood chips for a mild smoky flavor. If you don't have a smoker, a charcoal grill with indirect heat works too.
- Place the shank directly on the smoker grate. Smoke for 3 hours, spritzing with apple juice or water every hour if the surface looks dry. Tip: Spritzing keeps the bark from forming too hard.
- While the shank smokes, make the BBQ glaze: In a small saucepan, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, and liquid smoke. Simmer over medium heat for 5 minutes, stirring occasionally. Set aside.
- After 3 hours, brush a generous layer of glaze over the shank. Continue smoking for another 1–2 hours, until the internal temperature reaches 203°F and the meat is probe-tender. Tip: If the bark gets too dark, wrap the shank in foil for the last hour.
- Remove the shank from the smoker and let it rest, tented with foil, for 15 minutes. This allows the juices to redistribute. Then slice against the grain or pull the meat apart – it should be incredibly tender.
- Serve with extra BBQ glaze on the side. Tip: For cleaner slices, chill the shank briefly before cutting, but for pulled-style, serve hot.
Just one bite and you'll be hooked – the smoky, caramelized crust gives way to melt-in-your-mouth meat. Serve it over creamy mashed potatoes or pile it on a bun with coleslaw for an epic sandwich. Either way, this recipe is a keeper.
Hearty Beef Shank and Barley Soup
Veggies and tender beef shank come together in this cozy, stick-to-your-ribs soup. With barley adding a hearty chew, it's the perfect bowl for chilly days—or whenever you need a hug in a bowl.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
Main Ingredients
- Beef shank – 2 lbs
- Olive oil – 2 tbsp
- Onion – 1 large, diced
- Carrots – 3, sliced
- Celery – 3 stalks, sliced
- Garlic – 4 cloves, minced
- Tomato paste – 2 tbsp
- Beef broth – 8 cups
- Pearl barley – 1 cup
- Dried thyme – 1 tsp
- Bay leaf – 2
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Pat the beef shank dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef shank on all sides until deeply browned, about 4 minutes per side. (Tip: Don't crowd the pan—brown in batches if needed for a good crust.)
- Transfer the beef to a plate and set aside. Reduce heat to medium, then add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in garlic and tomato paste; cook for 1 minute until fragrant.
- Pour in beef broth, scraping up any browned bits from the bottom. Add the beef shank back to the pot, along with barley, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until the beef is fall-apart tender and the barley is cooked. (Tip: Skim any foam or fat that rises during the first 30 minutes for a clearer broth.)
- Remove the beef shank to a cutting board; shred the meat from the bone, discarding any gristle. Return the shredded meat to the pot.
- Taste and adjust seasoning with additional salt and pepper if needed. (Tip: For extra richness, let the soup sit off heat for 10 minutes before serving.)
- Remove bay leaves before serving.
Grab a spoon and dig into this deeply savory soup—each bite gives you tender beef, earthy barley, and root veggies that have melted into the broth. The texture is thick but not stew-like, perfect for soaking up with crusty bread or a side of buttered rolls. Leftovers only get better the next day.
Beef Shank Ragu over Pappardelle
Very few things beat a rich, slow-cooked beef ragu on a chilly evening. This one uses beef shank for incredible depth, simmered with tomatoes and herbs until it's fork-tender. Toss it all with wide pappardelle noodles, and dinner is pure comfort.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
- Olive oil – 2 tbsp
- Beef shank (cross-cut) – 2 lb
- Salt – 1 tsp
- Black pepper – ½ tsp
- Onion – 1 large, diced
- Carrot – 1 large, diced
- Celery – 2 stalks, diced
- Garlic – 4 cloves, minced
- Tomato paste – 2 tbsp
- Red wine – 1 cup
- Crushed tomatoes – 1 can (28 oz)
- Beef broth – 1 cup
- Fresh rosemary – 1 sprig
- Fresh thyme – 3 sprigs
- Bay leaf – 2
- Pappardelle pasta – 12 oz
- Parmesan cheese – for serving
Instructions
- Season beef shanks with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, about 4-5 minutes per side. Transfer to a plate.
- Add onion, carrot, and celery to the pot. Cook, stirring, until softened, about 5 minutes. Add garlic and tomato paste, cook 1 minute.
- Pour in red wine, scraping up browned bits. Let simmer until reduced by half, about 3 minutes.
- Add crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Return beef to pot, submerging in liquid. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until beef is fork-tender. Tip: Skim any excess fat from the surface occasionally for a cleaner sauce.
- Remove beef shanks, let cool slightly. Discard bones and shred meat into bite-sized pieces. Discard herb stems and bay leaf.
- Meanwhile, cook pappardelle according to package directions in salted boiling water until al dente. Drain, reserving ½ cup pasta water.
- Return shredded beef to the sauce. Stir in pasta water if needed to loosen. Add cooked pasta and toss to coat. Serve with grated Parmesan. Tip: For extra depth, let the ragu simmer uncovered for 10 minutes after shredding to thicken.
When you twirl the tender pappardelle around your fork with that rich, meaty sauce, you'll understand why this dish is a labor of love. Serve it with a full-bodied red wine and crusty bread to soak up every last drop.
Vietnamese Beef Shank Pho
Ready to dive into a bowl of comfort? This Vietnamese Beef Shank Pho is all about deep, aromatic broth and tender meat. It's easier than you think to make at home!
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
- Beef shank – 2 lbs
- Water – 10 cups
- Star anise – 4 pieces
- Cinnamon stick – 1
- Onion – 1, halved
- Ginger – 4-inch piece
- Fish sauce – 3 tbsp
- Sugar – 1 tbsp
- Salt – 1 tsp
- Rice noodles – 1 lb
- Bean sprouts – 2 cups
- Thai basil – 1 cup
- Lime – 2, cut into wedges
- Hoisin sauce – optional
- Sriracha – optional
Instructions
- Char the halved onion and ginger under the broiler or over a gas flame until blackened, about 5 minutes. This step adds a smoky depth to the broth.
- In a large pot, combine beef shank and water. Bring to a boil over high heat, then skim off any foam that rises to the surface. Tip: Skimming early gives a clearer broth.
- Add the charred onion, ginger, star anise, and cinnamon stick to the pot. Reduce heat to low, cover, and simmer for 2-3 hours until the beef shank is fork-tender.
- Remove the beef shank from the broth and let it cool slightly. Slice the meat thinly against the grain—this keeps it tender.
- Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Bring the broth back to a simmer.
- Season the broth with fish sauce, sugar, and salt. Taste and adjust—remember, the noodles and garnishes will add mildness.
- Cook the rice noodles according to the package directions until al dente. Drain and divide among bowls.
- Ladle the hot broth over the noodles, topping with the sliced beef. Serve immediately with bean sprouts, Thai basil, lime wedges, and optional hoisin and sriracha on the side.
Nothing beats that first spoonful of rich, aromatic broth. The beef shank becomes melt-in-your-mouth tender. Serve it with a squeeze of lime and fresh herbs for a refreshing finish.
Classic Pot Roast Beef Shank
Usually, when I crave comfort food, I turn to this classic pot roast beef shank. It’s tender, rich, and packed with flavor from slow cooking with onions and carrots. You’ll love how easy it is to make!
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 3 minutes
Ingredients
Main
- Beef shank (center-cut) – 2 lbs
- Carrots – 3 large, peeled and cut into chunks
- Onions – 2 medium, sliced
- Beef broth – 2 cups
- All-purpose flour – 2 tbsp
- Vegetable oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 325°F.
- Pat the beef shank dry with paper towels. Season all over with salt and pepper.
- Dredge the beef in flour, shaking off any excess.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
- In the same pot, add the sliced onions and carrots. Cook for 3-4 minutes, scraping up any browned bits. (Tip: Don’t skip this step—it builds flavor!)
- Return the beef to the pot. Pour in the beef broth, ensuring the liquid comes about halfway up the meat. (Tip: Add a splash of water if needed—just don’t submerge the beef completely.)
- Bring to a simmer, then cover the pot with a tight-fitting lid.
- Transfer to the oven and braise for 2.5 to 3 hours, until the beef is fork-tender. (Tip: Check at 2 hours—cooking time varies by size.)
- Remove from oven and let rest, covered, for 10 minutes before serving.
Oh, the meat should be so tender it falls apart, and the carrots will be sweet and buttery. Spoon that rich gravy over mashed potatoes or egg noodles for the ultimate cozy dinner.
Conclusion
Underestimated by many, center-cut beef shank is a hidden gem for comfort food. From slow-braised to hearty stews, these 13 recipes show its versatility. Try one tonight, leave a comment with your favorite, and don’t forget to pin this roundup on Pinterest!
