Beef Shanks

Stephanie Morris


This one is a keeper. You haven't had beef shanks till you have tasted these!


★★★★★ 2 votes

30 Min
4 Hr


  • 4
    large beef shanks
  • 2 c
    celery diced
  • 2 c
    carrot diced
  • 1
    onion diced
  • 3-4
    cloves garlic minced
  • 1 can(s)
    tomato sauce (15 oz)
  • 1/2 c
    parsley chopped
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    fresh thyme
  • 1/4 c
    fresh basil leaf (rough chop)
  • 2-3
    bay leaf
  • 2 c
    sliced mushrooms
  • 1 can(s)
    beef stock
  • 1 bottle
    red wine
  • ·
    olive oil for browning

How to Make Beef Shanks


  1. put oil in dutch oven or oven proof pot. Season shanks with salt and pepper and brown on both sides in hot oil. Set aside.
  2. Saute celery, carrots and onion till soft.
  3. Add garlic
  4. Add tomato sauce, parsley and tomato paste.
  5. Add thyme, basil, bay leaf, mushrooms, beef stock and the entire bottle of red wine, stir all together and put shanks on top. Put on lid and place in oven at 350F for 4 hours. Do not stir.
  6. Serve with rice, mashed potatos or over large slices of french bread.

Printable Recipe Card

About Beef Shanks

Course/Dish: Beef

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