Braised Beef Shank With Garlic And Tomatoes

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Can you think of anything better than tender, pull apart with a fork, beef for cheap?

I can’t either.

Sometimes the least expensive cuts of beef are overlooked or are perceived inferior. It’s no secret why they’re inexpensive. If you were to cook this type of meat quickly the result would be a tough and dry meal very similar to an automobile tire.

Fortunately, we can turn this inexpensive beef into a delicious meal by braising it for several hours. Braising is simply a Chef’s term for cooking in a liquid. The advantage is that it tenderizers the meet over time by breaking it down hour by hour. It’s an ideal technique for beef shank or other cuts like short ribs or hanger steak.

The beef shank is from the lower leg and it has a large marrow filled bone in the center. You will want to cook it with the bone in to get every last bit of flavor that you can.

What you will need

  • Two beef shanks with the bone in
  • Beef stock
  • One 14 oz can of crushed tomatoes
  • Onion
  • Garlic
  • Spices (one bay leaf, 1 tbs oregano, 1 tbs basil, salt and pepper to taste)
  • Stock pot with and oven safe lid or crock pot

Braising Steps

First start off by seasoning the beef with a generous amount of salt-and-pepper. Sear the beef in a very hot pan on all sides. Cast iron works best but you can use stainless as well. It’s important to do this long enough so that the beef is browned. We need this for flavor.

Next 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.

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.

top view easy braised beef shank
This is a quick and easy one pot dish. Toss all ingredients into a stock pot and simmer for several hours.

You may need to reduce the liquid. 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.

Serve by pouring the homemade sauce on top of the beef with a side of Pan Seared Asparagus.

Recipe

Braised Beef Shank With Garlic And Tomatoes
 
Prep time
Cook time
Total time
 
Tender pull apart braised beef shank with tomatoes and garlic
Author:
Recipe type: Entree
Ingredients
  • 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)
Instructions
  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.

 

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