When it comes to cooking beef shank, many people are intimidated by its tough exterior and perceived lack of flavor. But with a little patience and some creative seasoning, this cut of meat can be transformed into a tender and savory delight. In fact, beef shank is one of the most versatile and affordable cuts of meat out there, making it a great option for anyone looking to add some variety to their meals.
In this article, we’ll explore 18 different recipes that showcase the best of what beef shank has to offer. From classic braises and stews to spicy Korean soups and flavorful tacos, we’ve got you covered. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire your next culinary adventure.
Braised Beef Shank with Red Wine Sauce
This hearty dish is perfect for a cold winter’s night. The slow-cooked beef shank falls-apart tender, while the rich red wine sauce adds depth and complexity to this comforting meal.
Ingredients:
– 2 beef shanks
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef shanks with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the beef shanks until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add red wine, beef broth, and tomato paste to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return the beef shanks to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2-1/2 hours or until tender.
Cooking Time: 2-1/2 hours
Slow-Cooked Beef Shank Osso Buco
This hearty Italian dish is perfect for a cold winter’s night. With its tender beef shank, flavorful sauce, and aromatic vegetables, you’ll be transported to the Tuscan countryside.
Ingredients:
– 2 beef shanks (about 1 pound each)
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 cloves of garlic, minced
– 1 onion, chopped
– 1 cup white wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your slow cooker to low heat.
2. Season the beef shanks with salt, pepper, and thyme.
3. In a large skillet, sear the beef shanks on both sides until browned. Remove from heat and set aside.
4. Add the sliced carrots, celery, garlic, and onion to the skillet and cook until the vegetables are tender.
5. Transfer the cooked vegetables, beef shanks, white wine, beef broth, and tomato paste to the slow cooker.
6. Cook on low for 8-10 hours or high for 4-6 hours.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Spicy Korean Beef Shank Soup
This hearty soup is a staple of Korean cuisine, simmered with tender beef shank, bold spices, and a depth of umami flavor. Perfect for a cold winter’s day or as a comforting meal any time of the year.
Ingredients:
– 1 pound beef shank, cut into 2-inch pieces
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 4 cups beef broth
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Scallions, thinly sliced (for garnish)
Instructions:
1. In a large pot or Dutch oven, combine beef shank, Gochujang, soy sauce, brown sugar, and 2 cups of broth. Bring to a boil, then reduce heat and simmer for 1 hour.
2. Add carrots, celery, onion, garlic, ginger, and red pepper flakes (if using). Simmer for an additional 30 minutes or until beef is tender.
3. Season with salt and black pepper to taste. Serve hot, garnished with scallions.
Cooking Time: Approximately 1 hour 30 minutes
Beef Shank Stew with Root Vegetables
This hearty stew is a perfect way to warm up on a chilly day, with tender beef shank and root vegetables cooked to perfection in a rich broth. This comforting dish is sure to become a family favorite.
Ingredients:
– 1 beef shank (about 2 pounds)
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup beef broth
– 1 cup red wine
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef shank with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the beef shank until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add onion, garlic, carrots, and potatoes to the pot. Cook until the vegetables are tender, about 10-12 minutes.
5. Add beef broth, red wine, and tomato paste to the pot. Stir to combine.
6. Return the beef shank to the pot and bring to a boil. Cover and transfer to the preheated oven.
7. Braise for 2-3 hours or until the meat is tender and falling apart.
Cooking Time: 2-3 hours
Herb-Roasted Beef Shank with Garlic Butter
This recipe transforms a humble beef shank into a mouthwatering main course, infused with the rich flavors of herbs and butter. Perfect for a special occasion or cozy Sunday dinner.
Ingredients:
– 1 beef shank (about 2 lbs)
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 tbsp unsalted butter, softened
– 2 tbsp chopped fresh thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together olive oil, garlic, and herbs.
3. Season the beef shank with salt and pepper.
4. Rub the herb mixture all over the beef, making sure to coat it evenly.
5. Place the beef on a roasting pan or large baking sheet lined with parchment paper.
6. Dot the top of the beef with softened butter.
7. Roast for 2-3 hours or until tender and falling apart.
8. Let rest for 10 minutes before slicing and serving.
Cooking Time: 2-3 hours
Beef Shank Pho with Fresh Herbs
Savor the rich flavors of Vietnam’s national dish with this hearty Beef Shank Pho recipe, featuring tender beef and fresh herbs.
Ingredients:
– 1 pound beef shank
– 4 cups beef broth
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup fresh mint leaves
– 1/4 cup fresh basil leaves
– 1 lime, cut into wedges
– Rice noodles, for serving
Instructions:
1. In a large pot, combine beef broth, fish sauce, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer.
2. Add beef shank and onion; simmer for 1 hour or until beef is tender.
3. Stir in garlic and cook for an additional 5 minutes.
4. Strain broth and discard solids.
5. Slice cooked beef into thin strips.
6. Serve pho with noodles, topped with fresh mint, basil, and a squeeze of lime.
Cooking Time: Approximately 2 hours
Tomato-Braised Beef Shank with Polenta
A hearty and comforting dish that’s perfect for a chilly evening, this recipe combines tender beef shank with the rich flavors of tomato sauce and creamy polenta.
Ingredients:
– 1 beef shank (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup tomatoes (canned or fresh), diced
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup polenta
– 4 cups water
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef shank with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Brown the beef shank on all sides, about 5 minutes. Remove from pot and set aside.
4. Reduce heat to medium; add onion and garlic. Cook until softened, about 5 minutes.
5. Add tomatoes, broth, and browned beef shank. Cover and transfer to oven. Braise for 2-1/2 hours or until tender.
6. Cook polenta according to package instructions. Serve with braised beef and Parmesan cheese if desired.
Cooking Time: 2-1/2 hours
Beef Shank Ragu with Pappardelle Pasta
This hearty Italian-inspired dish is a perfect comfort food meal for a chilly evening. Slow-cooked beef shank ragu served over tender pappardelle pasta is a match made in heaven.
Ingredients:
– 1 beef shank, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 12 oz pappardelle pasta
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat olive oil over medium-high heat. Brown beef shank pieces, then set aside.
3. Reduce heat to medium and sauté onion and garlic until softened.
4. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
5. Return browned beef to the pot, season with salt and pepper. Cover and transfer to the oven.
6. Cook for 2-1/2 hours or until beef is tender.
7. Cook pappardelle pasta according to package instructions. Serve with beef ragu and top with Parmesan cheese, if desired.
Cooking Time: 2-1/2 hours
Pressure Cooker Beef Shank Chili
Warm up with this comforting, slow-cooked chili that’s perfect for a chilly evening. Tender beef shank and rich flavors come together in a satisfying pot of goodness.
Ingredients:
– 2 pounds beef shank, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon tomato paste
Instructions:
1. Pressure cook the beef shank in 1 tablespoon of oil for 10 minutes.
2. Add onion, garlic, bell pepper, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes.
3. Stir in diced tomatoes, beef broth, and tomato paste. Close lid and cook for 30 minutes.
4. Let pressure release naturally for 10 minutes before opening.
Cooking Time: 45-50 minutes
Beef Shank Tacos with Cilantro Lime Slaw
This recipe combines tender beef shank with a bright and refreshing cilantro lime slaw, perfect for a flavorful twist on traditional tacos.
Ingredients:
– 1 beef shank (about 2 pounds)
– 1 tablespoon olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Cilantro Lime Slaw (recipe below)
Cilantro Lime Slaw:
– 1 cup fresh cilantro leaves and stems
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 minced jalapeño pepper
– Salt, to taste
Instructions:
1. Preheat oven to 300°F.
2. Season the beef shank with cumin, salt, and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef shank until browned on all sides, about 5 minutes per side.
4. Add the sliced onion and minced garlic to the pot; cook until the onion is softened, about 5 minutes.
5. Pour in the beef broth, cover the pot, and transfer it to the preheated oven.
6. Braise the beef shank for 2-3 hours or until tender. Shred the meat with two forks.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by spooning the shredded beef onto warmed tortillas, topping with Cilantro Lime Slaw.
Cooking Time: Approximately 2 hours and 45 minutes (including braising time).
Beef Shank Curry with Coconut Milk
This hearty beef shank curry is a rich and flavorful dish that’s perfect for a cold winter night. The slow-cooked beef becomes tender and falls-apart easy, while the coconut milk adds a creamy and velvety texture.
Ingredients:
– 1 pound beef shank, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add onions, garlic, ginger, cumin, curry powder, turmeric, salt, and pepper. Cook until the onions are translucent, about 5 minutes.
3. Add coconut milk and bring to a simmer.
4. Reduce heat to low and let cook, covered, for 1 1/2 hours or until the beef is tender.
5. Serve hot over rice or with naan bread.
Cooking Time: 1 1/2 hours
Beef Shank Bourguignon with Mushrooms
This rich and flavorful dish is a variation of the classic Beef Bourguignon, featuring tender beef shank and earthy mushrooms cooked in a red wine broth.
Ingredients:
– 1 beef shank (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup red wine (Burgundy or Cabernet Sauvignon)
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. Brown the beef shank in a large Dutch oven with olive oil, then set aside.
3. Sauté onions and garlic until softened, then add mushrooms and cook until they release their moisture.
4. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
5. Return the beef shank to the pot, cover, and transfer to the oven.
6. Cook for 2-1/2 hours or until the beef is tender.
7. Season with salt and pepper to taste.
Cooking Time: 2-1/2 hours
Beef Shank and Barley Soup
A comforting and flavorful soup that’s perfect for a chilly day. This recipe uses beef shank, which becomes tender and falls-apart after slow-cooking, paired with nutty barley and aromatic vegetables.
Ingredients:
– 2 lbs beef shank
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 cup pearled barley
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the beef shank over medium-high heat.
3. Add onion, garlic, carrots, and celery; cook until vegetables are tender.
4. Add barley, broth, thyme, salt, and pepper. Bring to a boil, then cover and transfer to the preheated oven.
5. Simmer for 2-1/2 hours or until beef is tender and falls apart easily.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2-1/2 hours
Beef Shank Pot Roast with Carrots and Potatoes
This classic pot roast recipe is a comforting and flavorful way to enjoy tender beef, paired with sweet carrots and creamy potatoes. With its rich broth and fall-apart texture, it’s sure to become a family favorite.
Ingredients:
– 2 pounds beef shank pot roast
– 2 medium carrots, peeled and sliced
– 2-3 medium-sized potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine (optional)
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pot roast with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the pot roast until browned on all sides, about 5 minutes per side.
4. Add onions, carrots, and potatoes to the pot. Cook for an additional 5-7 minutes or until vegetables are slightly tender.
5. Add red wine (if using), beef broth, and tomato paste to the pot. Bring to a simmer.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Braise for 2-3 hours, or until the meat is tender and falls apart easily.
Cooking Time: Approximately 2-3 hours
Beef Shank Birria with Consommé
This hearty Mexican stew is a staple of the Jaliscan region, where slow-cooked beef shank is simmered in a rich consommé broth. The result is a tender and flavorful dish perfect for a comforting meal.
Ingredients:
– 2 lbs beef shank
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 dried ancho chilies, stemmed and seeded
– 1 cup consommé broth
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 2 tbsp tomato paste
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef shank with salt, then brown in a skillet over medium-high heat.
3. In a large Dutch oven or pot, combine onion, garlic, ancho chilies, consommé broth, diced tomatoes, and beef broth.
4. Add the browned beef shank to the pot, cover, and transfer to the preheated oven.
5. Simmer for 2-3 hours, or until the meat is tender.
6. Stir in tomato paste and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Cooking Time: 2-3 hours
Beef Shank Kebabs with Chimichurri Sauce
Elevate your grilling game with this flavorful Argentine-inspired dish. Tender beef shank is marinated in a zesty mixture of herbs and spices, then grilled to perfection and served with a tangy chimichurri sauce.
Ingredients:
– 1 lb beef shank, cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup chimichurri sauce (see below)
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, oregano, cumin, salt, and pepper.
3. Add beef shank pieces to the marinade and toss to coat. Let marinate for at least 30 minutes.
4. Thread marinated beef onto skewers.
5. Grill kebabs for 8-10 minutes per side, or until cooked through.
6. Serve with chimichurri sauce spooned over the top.
Chimichurri Sauce:
– 1 cup fresh parsley leaves and stems
– 1/4 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt to taste
Combine all ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes before serving.
Beef Shank Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful masterpiece by stuffing them with tender beef shank and aromatic spices.
Ingredients:
– 4 large bell peppers, any color
– 1 pound beef shank, cooked and shredded
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, removing seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together cooked beef shank, chopped onion, minced garlic, cooked rice, paprika, cumin, salt, and pepper.
4. Stuff each bell pepper with the beef mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 15-20 minutes or until bell peppers are tender.
Cooking Time: 45-50 minutes
Beef Shank and Lentil Stew
This rich and comforting stew is perfect for a chilly evening or a special occasion. The slow-cooked beef shank and lentils come together to create a flavorful and filling meal.
Ingredients:
– 1 beef shank, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup brown lentils, rinsed and drained
– 4 cups beef broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Olive oil, for browning
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef shank pieces on all sides, about 5 minutes per side.
3. Add the chopped onion and minced garlic; cook until the onion is translucent.
4. Add the lentils, beef broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours or until the meat is tender and the lentils are cooked through.
Cooking Time: 2-1/2 hours
Summary
Discover the rich flavor and tender texture of beef shank with these 18 delicious recipes. From classic comfort food to international inspirations, this collection has something for everyone. Try braising beef shank in red wine sauce or slow-cooking it in a flavorful osso buco. Spice things up with spicy Korean soup or make a hearty stew with root vegetables. Roast it with garlic butter and herbs or simmer it in a rich curry with coconut milk. With so many options, you’re sure to find your new favorite dish.
