Braised Beef Shank Recipe

• servings: 6 servings
• active time: 1 minute
• total time: 59 minutes

Ingredients

2 pounds beef shanks (appoximately 3 portions)

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons all purpose flour

3 tablespoons olive oil

1 large onion (dliced)

1 cup carrots (diced)

1 cup celery (chopped)

3 sprigs thyme

3 bay leaves

200 mls white wine (or more beef broth)

1 1/2 cups canned tomatoes

1 3/4 cups beef broth

Directions

Pat dry the beef shanks to remove any excess moisture. Secure the meat to the bone with kitchen twine. Season each shank with salt and pepper and dredge them in flour, shaking off any excess.

In a Dutch oven pot, add oil and place it over high heat. Once hot, Add the beef shanks into the pan and brown all sides, about 3 minutes each. Remove the shanks from the pot.

In the same pot add onion, carrot and celery and saute until translucent. Add fresh thyme, bay leaves and tomato. Cook for 10 minutes then add white wine, beef stock and return the shanks in the pot. Once it boils, remove the pot from the heat.

Preheat the oven to 170C/325F. Place the lid on the Dutch oven and cook in the oven for 20 minutes or up to 2 hours until fork tender.

Carefully remove the cooked shanks from the pot and cut off the kitchen twine and discard. Pour all the sauce from the pot over the shanks and serve immediately.

Nutrition

• Calories: 244 kcal
• Total Fat: 11 g
• Sodium: 623 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Protein: 23 g