Braised Beef Shank With Garlic And Tomatoes
Prep time
Cook time
Total time
Tender pull apart braised beef shank with tomatoes and garlic
Recipe type: Entree
  • Two beef shanks with the bone in
  • 32 oz beef stock
  • One 14 oz can of crushed tomatoes
  • One medium onion
  • 4 cloves of garlic
  • Spices (one bay leaf, 1 tbs oregano, 1 tbs basil, salt and pepper to taste)
  1. First start off by seasoning the beef with a generous amount of salt-and-pepper. Sear the beef in a very hot cast iron pan on all sides. It's important to do this long enough so that the beef is browned.
  2. Dice one onion and sauté with some olive oil until tender. Add in four cloves of minced garlic and allow to cook for about one minute longer. Don't let the garlic brown or else it will add a bitter flavor.
  3. Place the seared shank into a stockpot. Add the onions, garlic, stock, and the crushed tomatoes. Add all the spices and then place in an oven and cook for several hours at 300 degrees. The longer you cook it the more tender will become so give yourself ample time before dinner.
  4. To make the sauce. About 15 minutes before it's time to eat, remove the beef shank from the pot. Cook the sauce with the lid off until it thickens. This step may not be necessary depending on how much liquid you added to the pot to begin with.
Recipe by Smart Penny Pincher at