Braised Beef Shank

Braised Beef Shank

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.

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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.


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


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.


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


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.


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.


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.


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

Cooking Tips

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.


If you're using dry rosemary and thyme, use half the amount, as they have a stronger flavor and will be overpowering.


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,


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