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.

Ready to get started?

What is Braising?

First of all, let’s discuss braising. Not sure what exactly braising is? Well, to put it simply, it is the process by which meat is simmered while immersed in liquid. This helps the tough connective tissues within your meat break down and help produce a deliciously juicy final product – and with the addition of liquid, you can easily incorporate beautiful flavors into your dish!

How to Braise

So, are you thinking about preparing your beef shank through braising? If so, here is a simple yet comprehensive guide to help you in the kitchen.

1. Brown the meat – To start this dish, ensure you heavily season your meat before thoroughly covering it in seasoned flour; this will mean you can then start by gently browning the meat to lock in the initial flavors whilst using the addition of the flour covering to help prepare a base for a beautiful sauce later.

2. Saute Aromatics – Once your meat has browned lightly, it’s time to remove it from the pan and set it aside to rest. Now it’s time to incorporate your onions, celery, and carrots and saute them until they are gently browned.

3. Scrape up the Fond – At this point, your pan will have some brown bits floating at the bottom; don’t throw them away! These not-so-visually appealing bits hold so much beautiful flavor, so in order to absorb these flavors, add small volumes of sry Sherry and gently scrape at these brown bits to mix them into the Sherry.

4. Add additional liquid – As you later simmer your beef shanks in chicken broth, an additional layer of light and fragrant flavors will permeate the beef. Layering your flavors is the ideal way to bring different dimensions to your dish.

5. Slow cooking – Cooking your beef in a covered dish in the oven or in a crockpot is the ideal way to slow-cook your meat. As the connective tissue of the joint breaks down, more flavors will enter your beef.

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.

How to make Roasted Beef Shank Recipe

Ingredients

• 2 pounds beef shanks (trim if needed)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 2 tablespoons vegetable oil
• 1 cup chopped onions
• 4 large celery stalks (chopped)
• 1 cup carrots (chopped)
• 3 cloves garlic
• 1/2 cup dry Sherry
• 16 ounces low sodium chicken broth
• 2 teaspoons cumin
• 1/2 teaspoon smoked paprika
• 1 large lemon (zested)
• 1 cup parsley (chopped)
• 3 cloves garlic (chopped)

Instructions

• If your beef needs it, trim the excess fat to keep your beef lean before seasoning it with salt and pepper.
• Now, ensure that you prepare your seasoned flour with a combination of flour, salt, and paprika.
• Now, coat your beef in this flour while pre-heating oil in a large skillet.
• Make sure to brown the beef shanks for a maximum of 4 to 5 minutes on each side on medium heat.
• With your nice browned shanks, remove them and set them aside on an additional plate to rest.
• Now, begin to saute your onions, celery, and carrots, and add additional oil if required. Saute until lightly browned.
• Add some chopped garlic and continue to saute for a few more minutes.
• Add ½ cup of dry Sherry and scrape the bottom of the pan to mix together the browned bits (fond) and add cumin and smoked paprika to stir together a lovely solution for your meat.
• Combine chopped parsley, lemon zest, and chopped garlic to make a gremolata. Sprinkle on top of beef shanks and vegetables.

Optional Slow Cooker Beef Shank Instructions

• If you want to cook your meat in a Crock-Pot, transfer the vegetables to the Crock-Pot before placing the beef shanks on top. Now ensure you add some low-sodium chicken broth and cover to cook on low heat for 4 to 6 hours.

Optional Oven Beef Shank Instructions

• Transfer your seasoned vegetables and beef shanks into a Dutch oven or similar cooking vessel with a lid – now add some chicken broth and cover this before baking at 250 degrees for around 4 hours.