Braised beef shanks are so good, but they also take a lot of time to prepare. We guarantee you’ll love this recipe so much, that it’ll be worth the time to make them.
- 8 meaty beef shanks, cut 2 inches thick
- 8 large garlic cloves, smashed and peeled
- 2 tablespoons tomato paste
- 2 celery ribs, cut into 1/2-inch dice
- 1 bottle dry red wine
- 2 large thyme sprigs
- 1 cup ruby port
- 1 bay leaf
- 2 carrots, cut into 1/2 inch dice
- freshly ground black pepper
- 1/4 cup vegetable oil
- 1 large onion, cut into 1/2 inch dice
- 6 cups low-sodium beef broth
- parsley sprigs
- Get a roasting pan and mix the garlic, onion, bay leaf, wine, celery, port, thyme, carrots together. Include the beef shanks and roll them in the mixture. Leave the pan in the fridge for 24 hours.
- Set the oven to 300 F degrees and dry the beef shanks. Strain the marinade and pour the vegetables and liquid in a bowl.
- Get 2 skillets and add 1 tablespoon of oil in each one. Wait for the oil to heat, then cook 4 in each skillet with salt and pepper for 3 minutes per side.
- Place them in a roasting pan when done.
- Pour the 2 tablespoons of oil in the skillets. Cook the vegetables in both skillets for 4 minutes. Add 1 tablespoon tomato paste in both skillets, cook for 1 minute.
- Continue by pouring 3 cups of broth in each skillet and wait for the mixture to start boiling. Add the vegetables, marinade, and broth on top of the shanks and add foil on top of the roasting pan.
- Braise them for 2 1/2 hours, then remove the foil and braise for half an hour.
- Place them on a baking sheet and cover with foil. Use a sieve to strain the braising liquid in a saucepan while also keeping most of the vegetables.
- Wait for the liquid to start boiling and cook it for 35 minutes. Place the shanks in the roasting pan and top them off with the liquid.
- Add the foil and wait for the braised beef shanks to start simmering. Serve with parsley.