Description
A hearty and flavorful dish made with tender beef shanks braised in a rich sauce.
Ingredients
Scale
- 4 pieces beef shank with bone (about 1 lb each)
- to taste Salt
- to taste black pepper
- 1/4 cup all-purpose flour, for dusting
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Zest of 1 lemon
- for garnish Fresh parsley
- for serving Lemon wedges
Instructions
- Prepare the Beef Shank: Season the beef shanks with salt and black pepper. Lightly dust them with flour on both sides, shaking off the excess.
- Sear the Meat: Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the beef shanks in batches until browned on all sides. Remove and set aside.
- Cook the Vegetables: In the same pot, add onions, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and sauté for another minute.
- Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes, beef stock, and tomato paste. Stir to combine.
- Add Seasonings: Return the beef shanks to the pot. Add thyme sprigs, bay leaves, and lemon zest.
- Braise the Beef: Cover the pot with a lid. Reduce heat and simmer on low for about 2 to 2.5 hours, or until the meat is tender and falls off the bone. Alternatively, transfer the pot to a preheated oven at 325°F (160°C) for the same time duration.
- Finishing Touches: Remove the thyme sprigs and bay leaves. Adjust seasoning with salt and pepper if needed.
- Serve: Garnish with fresh parsley. Serve with lemon wedges on the side for added zest.
Notes
- For a richer flavor, you can substitute red wine for white wine.
- This dish pairs well with creamy polenta, risotto, or mashed potatoes.
- If you prefer a thicker sauce, remove the lid in the last 30 minutes of cooking to allow the liquid to reduce.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece of beef shank
- Calories: 500
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg