This hearty red wine braised beef shank uses a center cut shank that’s been Frenched to expose the bone for presentation making one of the most sexy savory meals you’ve ever tasted.
Contents
This hearty braised beef shank recipe takes a classic comforting dinner and updates it with a modern cut for a fun appearance. We use a Thor’s Hammer beef shank, simmered in a red wine braising liquid with savory veggies and herbs for a fun update on a wholesome meal.
Ingredients
For the braised beef shank
- ▢ 4.5 lb Bone-in beef shank also known as Thors Hammer, Volcano cut beef shank, where the bone has been trimmed and exposed.
- ▢ 1 tbsp Salt
- ▢ 3 Carrots roughly chopped
- ▢ 1 Onion roughly chopped
- ▢ 7 Garlic cloves minced
- ▢ 1 tsp Pepper
- ▢ 1 tbsp GirlCarnivore Over Easy
- ▢ 2 tbsp tomato paste
- ▢ 2 cups Red Wine
- ▢ 5 to 6 thyme sprigs
- ▢ 2 to 3 rosemary sprigs
To Garnish
- ▢ 1 tsp Parsley minced
- ▢ 1/2 tsp lemon zest
- ▢ 1/2 tsp minced thyme
- ▢ salt and pepper
Instructions
Prep the Oven
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Lower the oven rack to the lower mid level and preheat the oven to 300 degrees F.
Prep the beef shank:
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If the shank has excessive fat or exposed silver skin, trim it as needed. Secure with butcher’s twine along the circumference of the shank to help it retain it’s shape and not fall apart while cooking.
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Season the beef liberally on all sides with salt.
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Preheat a large dutch oven over medium heat and add canola oil to the pot.
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Place the beef shank in and sear on all sides, using tongs to rotate the shank as needed. About 7 to 10 minutes.
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Set aside.
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Reduce the heat to medium and add carrots, onion, garlic, tomato paste, salt, and GirlCarnivore Over Easy spice blend to the pan.
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Deglaze the pan by pouring a little wine in, using caution as it will bubble and steam at this point. Using a wooden spoon, scrape up any browned bits on the bottom. Slowly add the remaining wine and bring to a simmer.
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Tie the rosemary and thyme sprigs together and add them to the pot.
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Remove from heat.
Braise the beef shank:
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Add shank back to pot. Because of the long bone, it may protrude from the pot. Consider wrapping the bone in foil to prevent over-browning. If the lid of your Dutch Oven wont fit with the beef bone, tent the whole thing with foil to cover.
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Cook for 2 to 3 hours, covered, until the meat reaches an internal temperature of 195 degrees F, occasionally rotating the meat to evenly cook all sides and basting it with the red wine sauce.
Rest and Serve:
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Carefully remove the pot from the oven and using tongs, set the beef shank on a cutting board, tenting with foil to rest.
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Carefully remove the rosemary and thyme from the red wine sauce. Shred the beef from the bone and ladle the red wine sauce over top, or serve large chunks individually with a knife and fork to allow individuals to cut.
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Garnish with a pinch of fresh thyme sprigs, lemon zest, salt, and freshly ground black pepper to serve.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 7g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 816mg | Potassium: 676mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3164IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 4mg
