Braised Beef Shanks Recipe

Braised Beef Shanks with Coconut Milk, Ginger and Cumin

Braised beef shanks are a testament to the magic of slow cooking. They transform a humble cut of meat into a tender, flavorful dish that feels luxurious and comforting.

This recipe celebrates the art of braising, where time and gentle heat work together to create a meal rich in taste and texture. Perfect for a cozy dinner or a special occasion, braised beef shanks are simmered in a mixture of broth, wine, and aromatic vegetables, allowing the flavors to meld beautifully.

The star of this dish, the beef shank, is known for its deep, beefy flavor and melt-in-your-mouth tenderness when appropriately cooked. The bone marrow enriches the sauce as the shanks simmer, adding a luscious, velvety quality. This method infuses the meat with savory goodness and creates a robust, hearty sauce perfect for spooning over mashed potatoes or polenta.

Whether you're a seasoned cook or a culinary enthusiast, this braised beef shanks recipe is a rewarding project. The preparation is straightforward, and the results are nothing short of spectacular. So gather your ingredients, embrace the slow-cooking process, and get ready to savor a dish that epitomizes comfort and culinary excellence.

What Are Beef Shanks?

Beef shanks are a flavorful cut of meat taken from the leg portion of a cow, encompassing both the shin and the foreshank. These sections are known for their rich, beefy taste, owing to the area’s ample muscle and connective tissue.

Because the shank is a well-exercised part of the animal, it tends to be tough and sinewy, making it less suitable for quick cooking methods. However, this quality is ideal for slow-cooking techniques like braising, breaking down tough fibers, and rendering meat incredibly tender.

One of the unique characteristics of beef shanks is the presence of a central marrow bone. As the shanks cook, the marrow melts into the dish, imparting a deep, savory flavor and adding a luxurious, silky texture to the sauce. This feature is highly prized in many culinary traditions, where the marrow is considered a delicacy.

Beef shanks are often used in dishes like osso buco, soups, and stews, where long, slow cooking allows their robust flavor to shine. Their versatility and rich taste make them a favorite among chefs and home cooks, especially in hearty, comforting recipes.

Braising

Braising is a versatile and time-honored cooking technique that involves slow-cooking food, typically meat or vegetables, in a covered pot with a small amount of liquid. This method combines dry and moist heat, beginning with searing the food to develop a rich, caramelized crust, then gently simmering it in liquid until it becomes tender and flavorful. The liquid, anything from broth and wine to tomatoes and beer, adds moisture and infuses the dish with additional layers of taste.

The beauty of braising lies in its ability to transform tougher cuts of meat, like beef shanks, into melt-in-your-mouth delicacies. The slow, steady heat breaks down the connective tissues and collagen, producing succulent, tender meat and a richly flavored sauce. Vegetables braised alongside the meat absorb the savory juices, enhancing their natural sweetness and creating a harmonious blend of textures and flavors.

Braising is ideal for one-pot meals, making it a convenient choice for home cooks. It’s perfect for creating comforting, hearty dishes that are both economical and deeply satisfying. Whether preparing a rustic stew or an elegant main course, braising elevates simple ingredients into a memorable culinary experience.

📖 Recipe

Print Recipe

Braised Beef Shanks

Prep Time45 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 45 minutes mins

Course: Main Course

Cuisine: American

Servings: 8 - 10 servings

Ingredients

• 3 tablespoons butter
• 2 tablespoons peanut oil I used extra virgin olive oil because that's all I had
• 2½ cups onions chopped
• 2 carrots cut into ¼ inch dice
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• salt & pepper to taste
• 4 pounds beef shanks cut 1½ to 2 inches thick
• 2½ teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon red pepper flakes
• 1¾ cups brown stock or beef stock
• 1½ cups coconut milk unsweetened
• 1 cinnamon stick
• 3 cardamon pods lightly smashed
• 2 bay leaves wrapped in some cheesecloth
• cilantro freshly chopped, for garnish

Instructions

• Start by preheating the oven to 325° F.
• Heat a large enough Dutch oven or roasting pan over medium-high heat. Add 1 tablespoon of the butter with 1 tablespoon of the oil. When the butter melts, add the onion, carrots, garlic and ginger.
• Reduce the heat to medium and cook until the vegetables begin to soften.

  This should take about 10 minutes. Be sure to stir every once in a while so the vegetables don't burn. Remove the vegetables from the pan and reserve.
• Add the remaining 2 tablespoons of butter to the pan along with 1 tablespoon of oil and turn up the heat to medium high. When the butter melts, start browning the beef shanks on all sides.

  Don't overcrowd the pan. If you can't fit them all into the pan without touching each other, brown some separately. When all the shanks are brown, remove them and reserve them on a large plate.
• Reduce the heat once again to medium and add the coriander, cumin, turmeric and red pepper flakes.

  All you want to do is have the spices release the oils from them. This should take about 1 minute.
• Add ½ cup of the brown stock and stir while trying to scrape up and brown "stuff" from the bottom of the pan.
• Add the remaining 1-¼ cups of brown stock and the coconut milk, stir and bring to a boil.
• Add the shanks back to the pan and then the vegetables.
• Next add the cheesecloth filled with spices. Cover and place the Dutch oven or pan into the preheated oven and cook (braise) for 2 ½ to 3 ½ hours until the meat is tender and shrinks away from the bone.
• When the shanks are tender, carefully remove them from the pan to a large platter and cover with foil. If the braising liquid is overly greasy, use a spoon to remove some of the fat.
• On top of the stove, reduce the braising liquid over medium-high heat until it starts to thicken. Remove the cheesecloth with spices, taste and adjust seasoning with salt and pepper.

Notes

Serve the shanks over mashed potatoes, basmati rice or noodles and then spoon some sauce over everything and finish the plate with a garnish of cilantro.

Some of My Favorite Beef Recipes