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Red Wine Braised Beef Shanks with Rosemary

red wine braised beef shanksRed wine braised beef shanks are melt in your mouth delicious.

I love to braise, and I’ll say it again, it’s one of my favorite ways to cook a piece of beef.  Braising doesn’t work well using just any cut of beef, but rather those tougher cuts that require a slow cooking process to tenderize.  My red wine braised beef shanks were cooked to perfection by braising; I even added potatoes and carrots to make it a one pot meal.  It’s really an easy two part process.  First you use dry heat at a high temperature to brown the meat, and then you use moist heat at a low temperature to tenderize.  Long and slow; the results are incredible.

Red wine braised beef shanks makes a great Sunday dinner when you’re spending time at home.  There’s not a lot of prep work, but you do need a few hours to allow the slow cooking process to do its thing.  Just relax or get some chores done while the aromas of this dish begin to permeate your home.  Now that’s something to look forward to.  So try my red wine braised beef shanks, it’s a one pot meal that’s a comfort food winner!

Enjoy!

Here is how I did it!

Preheat your oven 325 degrees.

Grab a 2 cup liquid measure to combine your red wine, chicken broth, Worcestershire sauce, and rosemary.  Mix your red wine liquid and set aside.

Grab your 8 or 9 qt. cast iron Dutch oven.  Add the extra virgin olive oil and heat the pot on the stovetop at medium high heat for 3 minutes.  Season your beef shanks on both sides with kosher salt and pepper.

Note: beef shanks come in many different sizes, so use any combination to make 4 lbs.  I went with 4 larger pieces since I felt the smaller ones would have rendered less meat and more bone in total.

beef shank

Place half of your beef shanks in the cast iron Dutch pot using tongs.  Don’t over crowd them or they won’t brown properly.  Heat 3 minutes on each side to brown your beef.  A splatter screen helps keep your kitchen clean.  Remove your beef shanks onto a plate and set aside.  Repeat with the second half of the beef shanks.

Add your onion, mushrooms, and garlic to the cast iron Dutch oven.  Cook for 5 minutes to brown and soften your mix.  Add half of your red wine liquid and stir with a wooden spoon to loosen up some of the brown pieces.  Place the beef shanks and their juices back into the pot overlapping the pieces as necessary to fit in the bottom.  Pour the rest of the red wine liquid over the meat and bring to a boil.

Cover and bake your red wine braised beef shanks for 2 hoursAdd your potatoes and carrots by just layering both of them on top; no mixing or stirring is necessary. Continue to cook for 1 more hour.

Serve your red wine braised beef shanks on a large serving platter.  Begin with the potatoes and carrots, carefully spoon them onto your platter.  Add your red wine braised beef shanks; they should be so tender that they are falling off the bone.  Garnish your platter with extra sprigs of rosemary.

Kudos to you for a great meal.

 

Red Wine Braised Beef Shanks with Rosemary
 
Prep time
Cook time
Total time
 
Red wine braised beef shanks are melt in your mouth delicious.
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • ¼ cup extra virgin olive oil
  • 4 lbs. beef shanks (4 pieces)
  • 2 tsps. kosher salt
  • ½ tsp. pepper
  • 1 medium Spanish onion, chopped
  • ¼ lb. button mushrooms, chopped
  • 2 cloves of garlic, chopped
  • 1 cup red wine
  • 1 cup chicken broth
  • 2 tbsps. Worcestershire sauce
  • 1 tbsp. chopped fresh rosemary
  • 1 lb. Yukon gold potatoes, bite sized pieces
  • 2 carrots, bite sized pieces
  • sprigs of rosemary for garnish (optional)
Instructions
  1. Grab a 2 cup liquid measure to combine your red wine, chicken broth, Worcestershire sauce, and rosemary. Mix your red wine liquid and set aside.
  2. Grab an 8 or 9 qt. cast iron Dutch oven. Add the extra virgin olive oil and heat the pot on the stovetop at medium high heat for 3 minutes. Season the beef shanks on both sides with kosher salt and pepper.
  3. Place half of your beef shanks in the cast iron Dutch pot using tongs. Heat 3 minutes on each side to brown your beef. Remove the beef shanks onto a plate and set aside. Repeat with the second half of the beef shanks.
  4. Add the onion, mushrooms, and garlic to the cast iron Dutch oven. Cook for 5 minutes to brown and soften the mix.
  5. Add half of the red wine liquid and stir with a wooden spoon to loosen up some of the brown pieces.
  6. Place the beef shanks and their juices back into the pot overlapping the pieces as necessary to fit in the bottom. Pour the rest of the red wine liquid over the meat and bring to a boil.
  7. Cover and bake the red wine braised beef shanks for 2 hours.
  8. Add your potatoes and carrots by just layer both of them on top; no mixing or stirring is necessary. Continue to cook for 1 more hour.
  9. Serve your red wine braised beef shanks on a large serving platter. Begin with the potatoes and carrots, carefully spoon them onto your platter. Add your red wine braised beef shanks and garnish your platter with extra sprigs of rosemary.

 

Summary
Recipe Name
Red Wine Braised Beef Shanks with Rosemary
Published On
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Average Rating
5 Based on 3 Review(s)
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Comments

  1. This is the perfect wintertime dish…hearty and flavorful! Thanks Lew!?

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