Beef Shank Stew Recipe

Name: Beef Shank Stew
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs beef shanks (cross-cut, about 1.5 inches thick); 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 tbsp tomato paste; 1 cup dry red wine; 4 cups beef broth; 1 bay leaf; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp all-purpose flour (optional, for thickening)

American · Main course · 200 min total

Beef Shank Stew recipe videos

A hearty and deeply flavorful stew made with tender beef shanks, slow-cooked with vegetables and aromatic herbs until the meat falls off the bone.

20
min prep

180
min cook

6
servings

420
kcal/serving

Ingredients

3 lbs beef shanks (cross-cut, about 1.5 inches thick)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 cup dry red wine
4 cups beef broth
1 bay leaf
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp all-purpose flour (optional, for thickening)

Instructions

Pat beef shanks dry with paper towels and season with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef shanks in batches until deeply browned on all sides, about 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom. Let simmer until reduced by half, about 3 minutes.
Return beef shanks to the pot. Add beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, until the meat is very tender and falling off the bone.
Carefully remove beef shanks from the pot. Let cool slightly, then shred the meat, discarding bones and any gristle. Return the meat to the stew. (Optional: for a thicker stew, mix flour with 2 tbsp cold water to make a slurry, stir into the stew, and simmer 5 minutes.)
Adjust seasoning with salt and pepper to taste. Serve hot.

Tips

For extra richness, add a splash of balsamic vinegar before serving.
This stew tastes even better the next day; store in the refrigerator for up to 3 days.
Serve over mashed potatoes, egg noodles, or with crusty bread.

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