LET'S MAKE...

Braised Beef Shank

[{"selector":"#anim-d5244c03-38fb-419f-8778-6b7c22d72fb4","keyframes":{"opacity":[0,1]},"delay":100,"duration":1700,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5558b2d6-5127-4018-b5c6-a1a44ab58ec8","keyframes":{"transform":["scale(1)","scale(2)","scale(0.9)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":2000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-81f7a595-4c73-4f66-9d0d-f420771664ec","keyframes":{"transform":["scale(1)","scale(2)","scale(0.9)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":2000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-a45a0f82-5eeb-47a2-bccc-59eb7c799599","keyframes":{"transform":["scale(1)","scale(2)","scale(0.9)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":2000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-df480a65-c8be-492b-849b-f9c0bfd55a6c","keyframes":{"transform":["scale(1)","scale(2)","scale(0.9)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":2000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-bde388b4-7f18-423d-a284-e06f516147af","keyframes":{"transform":["scale(1)","scale(2)","scale(0.9)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":2000,"easing":"ease-in-out","fill":"both","iterations":1}] This recipe for braised beef shank in a deliciously rich sauce produces the most tender beef you will ever try! These absolutely mouth-watering ossobuco beef shanks are slow-cooked, full of flavor, and super easy to make for any home cook. View More Learn more

What you need:

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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 to the Dutch oven, cooking for 2 to 3 minutes.

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Next, add 1 cup of beef broth, scraping the browned bits from the bottom of the Dutch oven. 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. (If the gravy is reduced too much, add ¼ cup of water). 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.

Cooking Tips

[{"selector":"#anim-331dcdac-e482-496d-a4e4-3a4e73b73271","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c6494758-29fd-4947-b01e-982a695af28e","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5d8e0c23-0f2c-4df8-9405-3903e0ce78bd","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6bf54956-a934-4444-a814-5b2901b2c8fa","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9376e1e6-72c0-4f2e-86b7-15c924cd0dd8","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dcabfe33-fe21-48be-938f-52e3d49751f2","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a03d621e-0249-4a10-b044-82d1eccb03c2","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] If you want your gravy to have a thicker consistency, mix 1 tablespoon of cornstarch with 1 tablespoon of water and slowly pour that into the liquid until it becomes thicker. 01 If you're using dry rosemary and thyme, use half the amount, as they have a stronger flavor and will be overpowering. 02 The recipe calls for 2 tablespoons of salt and 1 of pepper, but it is best to adjust the amount to your taste buds, especially if you're using a high-sodium beef stock, 03 Braised Beef Shank

www.comfortablefood.com

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LET'S MAKE...

Braised Beef Shank

www.comfortablefood.com

Braised Beef Shank

What you need:

Olive oil

Garlic clove

Beef shanks

All-purpose flour

Crushed tomatoes

✓✓✓✓✓✓✓✓

Beef broth

White onion

and more...

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

1

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

2

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.

3

Remove the shanks to a plate and add the chopped onions, carrots, and garlic to the Dutch oven, cooking for 2 to 3 minutes.

4

Next, add 1 cup of beef broth, scraping the browned bits from the bottom of the Dutch oven. 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.

5

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.

6

Cover with a lid and simmer on low for 2 ½ hours or until the meat is tender and the gravy is reduced. (If the gravy is reduced too much, add ¼ cup of water). Remove the pot from the heat and discard the sprigs of rosemary and thyme.

7

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

Cooking Tips

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