Braised Beef Shank

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Beef shanks Medium Brush Stroke Worcestershire sauce Medium Brush Stroke Crushed tomatoes Medium Brush Stroke Olive oil Medium Brush Stroke Carrots Medium Brush Stroke White onion Medium Brush Stroke Garlic Medium Brush Stroke Beef broth Olive oil Salt Rosemary Thyme All-purpose flour Medium Brush Stroke Black pepper Full Ingredients

How to make

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Season the beef shanks with 1 teaspoon of salt and pepper.

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Dredge the shanks through the flour and shake them to remove any excess.

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Set the Dutch oven over medium-high heat with a tablespoon of olive oil until hot and sear the shanks for 3 to 4 minutes per side until caramelized.

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Remove the shanks to a plate and add the chopped onions, carrots, and garlic, cooking for 2 to 3 minutes. Add 1 cup of beef broth, scraping the browned bits from the bottom of the Dutch oven.

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Then, turn the heat down to medium heat and pour in the 2 cups of crushed tomatoes, Worcestershire Sauce, salt, and pepper into the Dutch oven and continue to stir.

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Place the beef shanks back in the Dutch oven along with the drippings from the plate and stir in the other 1 cup broth with the fresh herbs.

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Cover with a lid and simmer on low for 2 ½ hours or until the meat is tender and the gravy is reduced. Remove the pot from the heat and discard the sprigs of rosemary and thyme.

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Sprinkle the freshly chopped parsley over the top and serve the braised beef shanks over polenta, mashed potatoes, rice, or pasta.

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Cooking Tips

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Braised Beef Shank

www.comfortablefood.com