Beef shanks are a sadly underutilized cut of meat. Shank steaks are often one inch thick with a piece of bone in the middle. They come from the leg of the animal and because of their constant use, they are often tough and sinewy.
BUT when cooked low and slow, this cut becomes tender and melt-in-your-mouth delicious. Not only are shanks affordable, they also provide the added benefit of collagen from the marrow in the bone. If you haven't tried shanks before, this is the perfect recipe to ease you into to this nutrient-rich cut!
Serve this sauce over a bed of pasta, spinach, spaghetti squash, or whatever else you can think of!
- 5 Foxhollow Farm 100% Grassfed Beef Shanks (roughly 1 lb each)
- 1 onion, diced
- 2 celery ribs, diced
- 3 carrots, roughly choped
- 2 tablespoons safflower oil (or any high heat oil)
- 3 teaspoons salt
- 2 teaspoons garlic powder
- ⅛ tsp. crushed red pepper flakes
- 1 cup wine
- 2 cups broth
- 14.5oz. can diced tomatoes
Preheat the oven to 200°. Pat the shanks dry, then season them with 2 tsp. salt and the crushed red pepper.
In a large enameled cast-iron casserole, heat the safflower oil until shimmering. Add two of the shanks to the casserole and sear, turning once, until browned, about 7 minutes. Transfer to a plate. Repeat with the remaining shanks.
While the shanks rest on the plate, add the onions, celery, carrots, 1 teaspoon salt, and the garlic powder to the pan. Cook over medium heat for 15 minutes. Add the wine and bring to a boil, then simmer for a couple minutes. Add the shanks and any juices to the pan. Pour in the tomatoes and broth - make sure the shanks are fully covered. If they are not covered add more wine or broth. Cover and braise in the oven for 6 hours. The meat will become very tender!
Using tongs, transfer the shanks to a plate and let cool. Using 2 forks, shred the meat (discarding the large pieces of fat) and scrape out the marrow from the bones. Add the meat and marrow back to the sauce in the pan. Rewarm the sauce over low heat. Season the sauce with salt, pepper, and crushed red pepper to desired taste.
Serve over a bed of spinach, spaghetti squash, or pasta. Bon Appetit!