Red Wine and Garlic Braised Beef Shanks are a rich, heavenly slow-cooked dinner with lots of meaty flavor. It’s like pot roast on steroids. Make this for your next Sunday supper or fancy sit down dinner. You are sure to be thanked.
There are some meals that are so unbelievable that you can do nothing but moan through every bite. The kind of meal where the sheer joy of putting the fork to your lips drowns out all sounds of whiny children and replaces it with the voices of angels. Yes…the kind that will make you want to slap your momma.
These Red Wine and Garlic Braised Beef Shanks, ladies and gentlemen, is one of those meals.
Red Wine and Garlic Braised Beef Shanks is a little out of the ordinary. Similar to osso buco, beef shanks are a meaty cut that requires low and slow braising, but the time you put in to it is repaid in heavenly goodness. The meat is tender and full of savory flavor and the sauce is the perfect accompaniment to the rich beef. Slap this hunk of delicious beef on top of homemade mashed potatoes and your eyes will roll back in your head its so good.
It’s okay. Go. I’ll wait.
Great! You’re back. Now get out your heaviest pot, such as a dutch oven or deep cast iron skillet, with a very tight fitting lid and get ready to cook tomorrow night’s Red Wine and Garlic Braised Beef Shanks.
- 4 meaty Beef Shanks enough for 4 people
- 1 T kosher salt
- 1 t . freshly ground black pepper
- 1/2 cup all purpose flour
- 3 T olive oil or vegetable oil
- 1 1/2 cups beef broth
- 2 cups dry red wine
- 3 Heads of garlic root end chopped off but bulbs intact
- 2 strips of lemon peel
- 2 big sprigs of fresh or dry rosemary
- 2 bay leaves
- 1 celery rib chopped
- 3 carrots chopped
- 1 onion chopped
- Preheat the oven to 350.
- Heat oil in a large heavy pot. Sprinkle both sides of the beef shanks with salt and pepper, then dredge each side in the flour, making sure to coat well. Brown the shanks on each side, 2-3 minutes per side. You may have to work in batches. Remove beef shanks from the pan and set aside.
- Deglaze the pan with the red wine, scraping up any bits on the bottom. Add the beef broth to the wine and then place the shanks, garlic, rosemary, lemon peel, bay leaves, carrot, celery, and onion back in the pan. Cover with a heavy tight fitting lid and place in the oven.
- Braise for 2 1/2 - 3 hours or until the meat falls off the bone.
- Let the dish cool on the counter for about an hour until it can safely be put in the fridge overnight.
- The next day, place the pot in the oven and turn oven to 300 degrees. Bake the dish until heated all the way through.
- Serve on top of a bed of creamy mashed potatoes with plenty of the sauce. And if you can get your fork in there, make sure you eat the marrow out of the bone. It's the best part!!