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Slow Braised Beef Shank Stew

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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.

Ingredients

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  • 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

  1. Preheat oven to 325°F (160°C).
  2. 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.
  3. In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes.
  4. Stir in tomato paste and cook for 1–2 minutes. Add red wine to deglaze the pan (if using), scraping up any browned bits.
  5. Return beef shanks to the pot. Add beef broth, bay leaf, and thyme. Bring to a gentle simmer.
  6. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until beef is fork-tender.
  7. 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

Find it online: https://yumfoodusa.com/slow-braised-beef-shank-stew/