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Beef Shanks with Herbs

Beef Shanks recipe
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5 from 10 reviews

Beef shanks slow-cooked in a fragrant blend of herbs and garlic until fall-off-the-bone tender.

Ingredients

Scale
  • 1/4 cup olive oil
  • 3 beef shanks (less than 1 pound per piece)
  • 2 teaspoons sea salt (divided)
  • 2 teaspoons coarse black pepper
  • 2 cups diced onion (about 1 medium onion)
  • 1 cup diced carrots (about 1 large carrot)
  • 1 cup diced celery
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 2 sprigs rosemary
  • 1 cup fresh chopped parsley (divided)
  • 3 cups beef or vegetable broth (use low-sodium broth)

Instructions

  1. Preheat oven to 300°F
  2. Heat a Dutch oven over medium heat.
  3. Meanwhile, season both sides of the shanks with 1 teaspoon of salt and 1 teaspoon of pepper.
  4. Once the pot has heated, drizzle in the olive oil and sear each shank until golden brown on both sides.
  5. After browning each side, remove them from the pot and place them aside.
  6. In the same pot, add the onion, celery, carrots, garlic, the remaining 1 teaspoon of salt, and pepper. Saute until the onions have softened.
  7. Add the tomato paste and rosemary. Stir-fry until the tomato paste is evenly spread over the vegetables.
  8. Return the beef shanks to the pot.
  9. Add 1/2 cup fresh chopped parsley.
  10. Add the broth.
  11. Cover the pot with a lid. Transfer to the oven and bake for 2 hours or until fall off the bone tender.
  12. Shred the meat with two forks to create big bits of beef.

Find it online: https://crave-worthy.com/beef-shanks-with-herbs/