Whether you prefer to slow cook or just use your regular oven, our recipe can be adapted to suit your facilities to ensure that no matter how it is cooked, your roasted beef shank will be unlike any other meal you’ve had before.

I see your interest is piqued. Let me guide you through how to make this beautiful meal!

What is a Beef Shank

Unlike any other beef cut, beef shanks originate from the legs of a cow. However, there is also a range of other meat shanks, including veal, which can be turned into a beautiful Osso Bucco.

Shank meat is relatively volatile, and if not cooked correctly, the meat can become tough and lose the beautifully rich flavor that the cut is credited for. However, with slow and careful preparation, using techniques such as braising, you can lock in the delicious juices and create a gorgeous meal oozing with flavorful juices.

When it comes to beef shanks, they are ideal for those of us with busy days. Due to them being the ideal cut to roast for several hours on low heat, you can go about your day and save yourself some waiting time by being productive!

Additionally, beef shanks are cost-efficient cuts and often come with soup bones, with bones smothered in meat, and are ideal for making beautiful stock to use across your other dishes. With them being so full of flavor, they are a steal at your local meat counter.

Ingredients

For the Beef Shanks

• 2 lbs (900g) beef shanks, trimmed if needed

• ½ tsp salt

• ½ tsp black pepper

• 1 cup all-purpose flour

• ½ tsp salt

• ¼ tsp paprika

• 2 tbsp vegetable oil

For the Braise

• 1 cup chopped onions

• 4 large celery stalks, chopped

• 1 cup carrots, chopped

• 3 cloves garlic, minced

• ½ cup dry Sherry

• 16 oz low-sodium chicken broth

• 2 tsp ground cumin

• ½ tsp smoked paprika

For the Gremolata

• 1 large lemon, zested

• 1 cup fresh parsley, finely chopped

• 3 cloves garlic, minced

Instructions

1. Season & Dredge the Beef
   Trim any excess fat from the beef shanks. Season with salt and pepper. In a shallow dish, mix flour, salt, and paprika. Lightly coat each beef shank in the seasoned flour, shaking off the excess.

2. Brown the Shanks
   Heat the oil in a large skillet over medium heat. Brown the beef shanks for 4–5 minutes per side until golden. Transfer to a plate and set aside.

3. Sauté the Vegetables
   In the same skillet, add the onions, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and cook for 1–2 minutes more.

4. Deglaze & Season
   Pour in the Sherry and scrape up any browned bits from the bottom of the pan. Stir in the cumin and smoked paprika.

5. Braising Methods

   Slow Cooker:
   Transfer vegetables to a slow cooker, place the browned beef shanks on top, pour in the chicken broth, cover, and cook on low for 4–6 hours until the meat is fork-tender.

   Oven:
   Preheat oven to 250°F (120°C). Transfer vegetables and beef shanks to a Dutch oven, add the chicken broth, cover, and bake for about 4 hours until tender.

6. Make the Gremolata
   While the beef cooks, mix the lemon zest, parsley, and garlic in a small bowl.

7. Serve
   Once the beef is tender, place on a serving platter with the vegetables and sprinkle generously with gremolata. Serve hot with crusty bread or mashed potatoes.

Storage Tip: Leftovers keep well in the fridge for up to 3 days or can be frozen for 2 months.

Extra Tips and Tricks for Beef Shank

• You may be wondering: ‘What is the best wine for cooking?’. Well, I personally opt for either a dry Sherry, when white wines can help blend my medley of flavors, or a dry Marsala, when red wines can do the job. Too often, I open a bottle of wine and am left with the dilemma of having to consume it immediately – however, I’ve learned that if I keep a dry bottle of wine loitering about, then I can use it when cooking! Costs typically between 8 to 15 dollars per bottle – which is fantastic considering the amount of dishes you can make.
• This dish is beautifully flavored with a traditional mirepoix, which is a blend of chopped celery, carrots, and onions, which is a classic mix used to enhance many dishes.
• Do you want to bring this dish to new heights and experiment more? Top this dish with gremolata, chopped parsley, lemon zest, and finely chopped garlic mixed together, which adds a lovely finishing touch to your dish.