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Red Wine Braised Beef Shanks

Name: Red Wine Braised Beef Shanks
Prep time: 20 min
Cook time: 3 h
Total time: PT3.5H
Yield: 4 servings
Cuisine: American
Ingredients: 4 (1 lb each) Cross-cut beef shanks; 2 cups Red wine (full-bodied); 1 cup Beef broth; 2 tbsp Tomato paste; 1 large Onion, diced; 2 Carrots, diced; 2 stalks Celery, diced; 4 cloves Garlic, minced; 3 sprigs each Rosemary and thyme; for dredging Flour

3.5 hrs 4 servings Medium

This recipe uses Shank beef — specifically Cross-Cut Shank (12-16 oz per piece).

Learn more about all Shank cuts and cooking methods →

Prep

20 min

Cook

3 hrs

Total

3.5 hrs

A whole beef shank braised in red wine is rustic cooking at its most magnificent — the meat falls off the bone, the marrow enriches the sauce, and the wine reduces into a glossy, deeply flavored jus.

What Ingredients Do You Need?

4 (1 lb each) Cross-cut beef shanks
2 cups Red wine (full-bodied)
1 cup Beef broth
2 tbsp Tomato paste
1 large Onion, diced
2 Carrots, diced
2 stalks Celery, diced
4 cloves Garlic, minced
3 sprigs each Rosemary and thyme
for dredging Flour

How Do You Make Red Wine Braised Beef Shanks?

1
Sear shanks
Dredge in flour, sear until deeply browned on all sides.
2
Sauté vegetables
Cook onion, carrots, celery until softened. Add garlic and tomato paste.
3
Deglaze and braise
Add wine and broth, return shanks, add herbs. Cover and braise at 325°F for 3 hours.
4
Reduce sauce
Remove shanks. Strain and reduce braising liquid until glossy. Serve over mashed potatoes.