We grew up eating a big dinner EVERY Sunday. It was a time for the family to reconnect, slow down and prepare for the week ahead. I still like to have dinner as a family on Sundays. It doesn’t happen every week, that’s for sure and I certainly don’t want to spend the day in the kitchen.
Braised beef shanks are an excellent way to have a nice meal without spending a lot of time in the kitchen. My recipe and pics:
Braised Beef ShanksPrint This
- 4 Beef Shanks
- olive oil & butter
- 2 carrots - 1/4" slices
- 1 medium onion - medium dice
- 1 stalk celery - 1/4" slices
- rosemary & thyme (fresh is nice - dry is fine)
- bay leaf
- 3 cloves garlic
- 2 tbsp. tomato paste
- 2 cups beef stock - use a good quality one
- 1 1/2 cups dry white wine
Preheat oven to 350F. In a large dutch oven, over medium-high heat, pour just enough olive oil to cover the pan and then add a tablespoon or so of butter. Tie the shanks with kitchen twine. If you don’t have any, that’s okay. The twine just keeps the shanks together while they’re cooking.
Brown the shanks on all sides and then transfer to a plate. While shanks are browning, chop the vegetables. Add to the pan and brown. Once they’re good and brown, add the garlic and then the herbs about 3/4 tbsp of dry or 1 sprig of rosemary and 3 sprigs of thyme to the vegetables.
Stir and then add the tomato paste, beef stock and dry white wine. Bring the mixture to a simmer and then add the shanks. Make sure there’s enough liquid to almost cover the shanks. Place lid on the dutch oven and place in the oven. That’s it!
I serve mine with risotto but egg noodles or potatoes would work just fine.