Rich, fall-off-the-bone tender beef shanks simmered low and slow in a savory broth infused with garlic, herbs, and vegetables. This comforting stew is deeply flavorful, hearty, and perfect for cozy dinners or special weekend meals.
Why You’ll Love This Recipe
This Slow Braised Beef Shank Stew is the epitome of comfort food. The beef shanks are braised for hours, allowing the meat to become incredibly tender and flavorful, falling right off the bone. The savory broth, infused with garlic, herbs, and vegetables, creates a rich and aromatic base that makes each bite even more satisfying. This dish is perfect for a cozy family dinner, a special weekend meal, or when you need to impress your guests with minimal effort. It’s a hearty, comforting stew that’s ideal for colder months and pairs wonderfully with crusty bread or mashed potatoes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Stew:
- 2 large beef shanks (with bone)
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into large chunks
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1/2 cup red wine (optional)
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 325°F (160°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season the beef shanks with salt and pepper, then sear them on both sides until browned, about 4–5 minutes per side. Remove the shanks and set them aside.
- In the same pot, sauté the chopped onion, garlic, carrots, and celery for 5 minutes, or until softened.
- Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly.
- If using, add the red wine to deglaze the pan, scraping up any browned bits from the bottom of the pot.
- Return the beef shanks to the pot. Add the beef broth, bay leaf, and thyme. Stir to combine, then bring the mixture to a gentle simmer.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender and the flavors have melded.
- Remove the bay leaf, adjust the seasoning with salt and pepper, and garnish with chopped parsley before serving.
- Serve hot with your choice of sides, such as mashed potatoes, rice, or crusty bread.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cooking time: 3 hours
- Total time: 3 hours 15 minutes
- Calories: 480 kcal per serving
Variations
- Add more veggies: Feel free to add additional vegetables like parsnips, potatoes, or turnips for more variety and flavor.
- Spicy twist: Add a pinch of red pepper flakes or a few chopped fresh chilies for a little heat.
- Herbaceous: Add fresh herbs like rosemary or bay leaves for a deeper herbal flavor.
Storage/Reheating
This stew is great for meal prep and leftovers! Store it in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat until heated through. You can also freeze the stew for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
FAQs
Can I use other cuts of beef?
Yes, you can use other cuts of beef like chuck roast or brisket. These cuts also benefit from slow braising, though you may need to adjust the cooking time depending on the cut’s thickness.
Can I make this recipe in a slow cooker?
Yes, you can make this stew in a slow cooker. After searing the beef shanks and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6–8 hours or until the beef is tender.
Can I skip the wine in this recipe?
Yes, you can omit the wine if you prefer. You can use extra beef broth or a splash of balsamic vinegar for a bit of acidity and depth.
Can I add potatoes to this stew?
Yes, potatoes would be a great addition! Add them along with the carrots and celery, so they can cook while the beef braises.
How do I know when the beef is done?
The beef is done when it’s fork-tender and easily pulls apart. If it’s not quite tender, continue braising for an additional 30 minutes and check again.
How can I make this stew spicier?
Add a pinch of red pepper flakes or some finely chopped fresh chilies to the stew for an added kick.
Conclusion
This Slow Braised Beef Shank Stew is the ultimate comfort food, combining rich, tender beef with a savory, aromatic broth. The slow cooking process allows the flavors to develop deeply, making this stew a hearty and satisfying meal that’s perfect for cozy evenings or special weekend meals. Whether served with mashed potatoes, rice, or crusty bread, it’s a dish that will leave everyone asking for seconds!
Slow Braised Beef Shank Stew
Rich, fall-off-the-bone tender beef shanks simmered low and slow in a savory broth infused with garlic, herbs, and vegetables. This comforting stew is deeply flavorful, hearty, and perfect for cozy dinners or special weekend meals.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Comfort Food, American
Ingredients
- 2 large beef shanks (with bone)
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into large chunks
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1/2 cup red wine (optional)
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef shanks with salt and pepper and sear on both sides until browned, about 4–5 minutes per side. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes.
- Stir in tomato paste and cook for 1–2 minutes. Add red wine to deglaze the pan (if using), scraping up any browned bits.
- Return beef shanks to the pot. Add beef broth, bay leaf, and thyme. Bring to a gentle simmer.
- Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until beef is fork-tender.
- Remove bay leaf, adjust seasoning, and garnish with chopped parsley. Serve hot.
Notes
- If you prefer a richer flavor, use bone broth instead of beef broth.
- You can substitute the red wine with extra beef broth or water for a non-alcoholic version.
- This stew can be made ahead of time and reheated for an even richer taste as the flavors develop.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg