Braised Beef Shanks

Indulge in the ultimate comfort food with these tender braised beef shanks, cooked slowly to fall-off-the-bone perfection in a rich, savory sauce. Paired perfectly with creamy mashed potatoes, this dish is a hearty delight sure to please any palate.

Ingredients

🌿 5 beef shanks
🥄 2 tablespoons Montreal steak seasoning
🧂 1 tablespoon salt (for seasoning)
🥄 3 tablespoons oil
🧄 3 cloves of garlic, chopped
🧅 1 large onion, quartered
🥕 2 cups of carrots
🥬 4 stalks of celery, chopped
🍄 1 8oz tray of mushrooms, sliced
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌶️ 1 teaspoon paprika
🍗 1 tablespoon chicken bouillon
🌿 1 teaspoon black pepper
🌿 1 teaspoon thyme
🌿 1 teaspoon oregano
🌿 3 bay leaves
🍅 2 tablespoons tomato paste
🥫 2 tablespoons Worcestershire sauce
🌾 1 tablespoon flour
🥫 1 14.5oz can of stewed tomatoes
🥣 32oz carton of beef broth
🧂 1/2 teaspoon of salt (or to taste for the stew)

Instructions

Preparation of Beef Shanks:
- Rinse the beef shanks and trim excess fat.
- Season both sides with 1 tablespoon salt and Montreal steak seasoning.
Searing the Beef Shanks:
- In a large pot, heat 3 tablespoons of oil over medium-high heat.
- Sear the beef shanks on both sides until browned, about 5 minutes per side.
- Transfer the beef shanks to a roasting pan.
Cooking the Vegetables:
- Using the same pot, add chopped garlic, quartered onion, carrots, celery, and sliced mushrooms.
- Season with garlic powder, onion powder, paprika, chicken bouillon, black pepper, oregano, thyme, and bay leaves.
- Stir the vegetables, letting them cook and soak up the remaining searing juices.
Building the Sauce:
- Add 2 tablespoons of tomato paste and Worcestershire sauce to the vegetables, mix well.
- Sprinkle 1 tablespoon of flour over the mixture, stirring until fully incorporated.
- Add the stewed tomatoes and beef broth, stir to combine.
- Taste and adjust salt as needed (approximately 1/2 teaspoon).
Braising in the Oven:
- Pour the vegetable mixture over the beef shanks in the roasting pan.
- Cover with a lid and bake in a preheated oven at 350°F (177°C) for 3 hours.
Serving:
- Once cooked, serve the braised beef shanks hot over creamy mashed potatoes.
- Garnish with freshly chopped parsley if desired.

Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 5
Calories per Serving: Approximately 450 (without mashed potatoes)
Macros per Serving: Protein 38g, Fat 22g, Carbohydrates 18g
Equipment: Large pot, roasting pan, oven