Beef Shanks - Master Cookbook Recipe # 48

Name: Beef Shanks - Master Cookbook Recipe # 48
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 2-4
Cuisine: Southern
Ingredients: 2 large beef shanks (can substitute with oxtail or chuck roast); Kosher salt and black pepper, to taste; Olive oil (for searing); 2 carrots, rough cut into big chunks; 1 celery stalk, rough cut; 1 red bell pepper, rough cut; 1 onion, quartered; Fresh rosemary and sage (or dried); Water (enough to cover the meat and vegetables)

This "low and slow" recipe transforms a tough, budget-friendly cut of meat into a rich, melt-in-your-mouth delicacy. By searing the shanks first and then simmering them with fresh aromatics, you create a deep, beefy stock that eventually renders down into a thick, savory gravy.

This is recipe #48 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 4 hrs Total time: 4 hrs 15 min

Cook mode Prevent screen from turning off

Ingredients

2 large beef shanks (can substitute with oxtail or chuck roast)
Kosher salt and black pepper, to taste
Olive oil (for searing)
2 carrots, rough cut into big chunks
1 celery stalk, rough cut
1 red bell pepper, rough cut
1 onion, quartered
Fresh rosemary and sage (or dried)
Water (enough to cover the meat and vegetables)

Instructions

Season: Allow the beef shanks to reach room temperature. Season both sides generously with kosher salt and black pepper.
Sear: Heat olive oil in a large stockpot or Dutch oven over high heat. Sear the shanks on both sides until you have a deep, dark brown crust.
Add Aromatics: Add the rough-cut carrots, celery, bell pepper, onion, rosemary, and sage to the pot.
First Simmer: Cover the meat and vegetables with water until everything is submerged or floating. Bring to a boil, then reduce heat to the lowest simmer. Cover and cook for 2 hours.
Strain: Remove the tender shanks from the pot and set aside. Strain the liquid to remove the spent vegetables and herbs, keeping the stock.
Braise & Render: Place the shanks into a brazer or wide skillet. Pour about half of the strained stock over the meat. Simmer uncovered on medium-low heat until the liquid has cooked all the way down and started to caramelize.
Final Reduce: Add the remaining stock and continue to simmer until the liquid reduces into a thick, rich gravy and the fat on the shanks is fully rendered and tender.
Serve: Plate the shanks with some of the cooked-down vegetables and a generous spoonful of the concentrated gravy.

Notes

The Secret to Flavor: The sear doesn't just "seal in juices",it creates the base for that deep, caramelized flavor in your final gravy.
Budget Friendly: Beef shanks are often much cheaper than oxtail but provide even more meat and that same rich, gelatinous texture when cooked properly.
Patience is Key: This isn't a fast dish! Give it the time it needs to simmer so the tough fibers and fat can completely break down.
Perfect Pairings: Serve this alongside a baked sweet potato or over creamy mashed potatoes to soak up every drop of that rich sauce.