Braised Beef Shank

Sunday night family dinner is near…let’s make a Beef Shank Stew and mooove their bones! This is a flavorful stew fullof protein   and veggies. I make this dish a day before I will serve it. The flavors seem to get more intense after 24 hours.  It’s well worth the wait.


  • 2 Beef Shanks
  • Salt, pepper, olive oil
  • 1 Onion (I keep a frozen bag ready)
  • A chunk of my garlic log, about 2 tbsp
  • 2 carrots
  • 2 tablespoons of garlic log (see previous garlic log post)
  • 2 celery stalks
  • 1/2 Fennel bulb
  • 3 tbsp tomato paste
  • 1 cup red wine
  • Parsley for the finish.
    Season with salt and pepper
    Sear the shanks on all sides in a Dutch Oven
    Chop onions, garlic, carrots, celery, leeks, fennel, and parsley.
    Put your veggies in the same pot the shank seared in.  They can absorb all the meaty brown bits for flavor.  Add 1 cup of water and pour two glasses of red  wine, one for the pot, and one for you.  
    Bring the pot to a boil, cover and put in the oven for 2 hours at 350 degrees.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s