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Braised Beef Shank

Serves 2


  • 2 cross-cut beef shanks (about 1 1/2 pounds)
  • 1 pint to 1 quart of beef stock (use beef broth if you have it)
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced onion
  • A splash of red wine (to deglaze the searing pan)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 sprigs fresh thyme (or 2 large pinches dried thyme)


  1. Sprinkle both sides of the beef shank with salt and pepper.
  2. In a braising pot, sear both sides of the shank on the stove.
  3. Remove the beef shank from the pot and add a bit of red wine to deglaze. Bring the wine to a boil while whisking to pull up beef drippings.
  4. Add the celery, carrots and onions to the pot.
  5. Put the beef shank back into the pot and add enough beef stock to cover 2/3 of the shank.
  6. Cover and put the pot into oven. Cook for 2 hours, or until meat is very tender.

Hudson Valley Restaurant Week is back this April 8-21!