Beef Shank Recipe (Copycat)
Beef shanks are one of the most delicious and versatile cuts of beef. Beef shanks are roughly the same size as a giant, full-corduroy mousetrap. They’re so much fun to eat, and they’re perfect for camping. It’s also a great source of protein and a delicious dish.
Ingredients
- 2-3 pounds Beef shanks (cut into 3-4 inch pieces)
- ¼ cup Butter
- 2 tablespoons Minced garlic
- ½ large white onion (sliced into rings)
- 2 medium carrots (chopped)
- ½ cup Dry white wine
- one 540 milliliters can Diced tomatoes
- ½ cup Beef stock
- Salt and pepper to taste
Instructions
- The beef shanks can be dredged through the flour and coated if you want.
- Over medium to medium-high heat, melt the butter in a large oven-safe braising pan.
- Cook the beef shanks in butter until they are browned on the outside.
- Keep the beef shanks warm by placing them on a plate.
- To the skillet, add the onion slices; cook and stir until the onions are tender.
- Fry the garlic and carrots together until the garlic is fragrant. Using white wine, deglaze the pan. Add the tomatoes and beef broth.
- Place the beef back into the pan, ensuring that the shanks are covered with sauce.
- Put the lid on top and cook the shanks in a 300 °F oven for 4-5 hours, until they are tender and fall off the bone.
- Cover and simmer over low heat on the stovetop for 2-3 hours, checking and moving the meat occasionally to avoid burning the bottom.
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