Red Wine and Garlic Braised Beef Shanks

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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.Red Wine and Garlic Braised Beef Shanks

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.

What are Beef Shanks?

Similar to osso buco, beef shanks are a meaty cross-cut from the leg of the cow 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.

Red Wine and Garlic Braised Beef Shanks

First of all, I demand that you all drop what you are doing and go to the store and purchase enough beef shanks to feed your family. And a bottle of dry red wine. I recommend a Cabernet or Merlot, it should not cost you more than $10. And some garlic.

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.

Yes, I said tomorrow night. Trust me on this. (Ok, you don’t have to wait until tomorrow but it’ll be even better).

How to Cook Beef Shanks

This is very important –  you cannot be in a hurry to cook this meal. As soon as you are, your cut of beef shank will take 4 hours to cook instead of 3 hours. Give yourself plenty of time. If you pull this recipe out at 3 hours and its still tough, then put it back in the oven. It’s not done yet.

This is a very traditional sear and braise method of cooking. Make sure that the liquid only comes 1/2 to 3/4 of the way up the meat. You don’t want it completely submerged. Then its soup and that’s something different.

What do you serve with beef shanks?

I like this meal over creamy mashed potatoes, but you could keep it really low carb by serving it on top of mashed cauliflowerIt would also be delicious on buttered noodles or risotto!

Check out my other Beef Shank Recipe, Italian Braised Beef Shanks.

Garlic and Red wine Braised Beef Shanks

Red Wine and Garlic Braised Beef Shanks

Divine on the first day but even better the next day, these beef shanks are an indulgent treat!
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Course: dinner, main dish
Cuisine: american, french
Servings: 4 people
Calories: 423kcal

Ingredients

  • 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

Instructions

  • 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. This could take as much as an hour to an hour and a half longer depending on the size and weight of your beef shanks. If, after 3 hours, the meat is still tough put it back in the oven!
  • 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!!

Nutrition

Calories: 423kcal | Carbohydrates: 23g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 2185mg | Potassium: 681mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7690IU | Vitamin C: 9.7mg | Calcium: 59mg | Iron: 3.5mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 21 Comments
    1. I normally comment on recipes on Google. However, this time I have to. I purchased expensive Beef Shanks yesterday. Also, a bottle of Cabernet Sauvignon to make your Garlic, Wine Beef Shank entree. Followed directions perfectly. I cooked in a Le Creuselt Enamel Cast Iron dutch oven.
      I was so excited for dinner. It was horrible. All I could taste was wine and beef stock. The meat was so tough I couldn’t even pull it. I’ve kept the meat hoping I can save it. But, everything else went down the garbage disposal!!
      Won’t be visiting your site anymore?

      1. Oh Pennie, I’m so sorry this recipe didn’t turn out for you. I can understand the frustration of having a recipe not work out quite right. I wish you hadn’t thrown out your hard work because it sounds like your beef shanks Just needed more time to cook. Beef shanks can be stubborn sometimes and take longer than expected to become tender. As for the flavors, all i can say is that I have made this dish many times and it’s based on a classic beef bourginon recipe that has always been well received but everyone’s palette is different. I’m sorry it didn’t suit yours. Thanks for the feedback

        1. I have to agree with you about cooking a little longer . I think this is one of the best recipes I have ever found. I cook mine in my pressure cooker. I just Brown the shank then add everything else and cook at pressure for 20 minutes. It’s just like it was cooking all day. Our favourite by far.

          1. What a compliment! I’m so glad you love this recipe as much as I do. The pressure cooker is a great way to shorten the cook time. Thanks so much for stopping by!

  1. […] followed the recipe from this site, although I made some minor modifications when I didn’t have the ingredients. I’m […]

  2. Tender. Rich. Delicious. Thanks for providing another great recipe! Also recently made your spring potato salad…it will be a regular for the next few months.

    1. Thank you! I’m so glad you enjoyed this recipe!
      P.S. I love that potato salad. It’s the best reason to make your own mayo ever.

  3. This is a great recipe. I make mine in a pressure cooker. Takes 20 minutes at pressure and tastes like it’s been cooked all day. Great job

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