Ingredients• 4 lbs. Beef Shank
• Salt and Pepper
• Vegetable or Peanut Oil
• 10 to 12 cloves garlic, peeled and chopped
• 1 medium yellow onion, diced
• 1 large stalk celery, diced
• 1 carrot, peeled and diced
• 1 bay leaf
• 1 tsp. dried rosemary
• 2 cups red wine (inexpensive Cabernet Sauvignon)
• 2 cups beef broth
1. Pat the beef shanks dry and season generously with salt and pepper.
Heat a wide, deep skillet over medium high heat. Add a drizzle of oil to
the pan, and when it’s hot, add the beef shank. Sear the meat for at least
7 minutes on each side, creating a dark brown crust. When the meat has
been thoroughly browned, remove from the pan and place in a 9 x 13
2. Turn the heat down to medium and add the garlic, onion, celery, and
carrot. Cook for about 15 minutes, stirring occasionally, letting the onion
acquire some browning and color. Add the bay leaf and the rosemary
sprig, and pour in the red wine and broth. Bring to a boil, then lower
the heat and simmer for about 20 minutes. The liquid should reduce by
3. Pour the sauce and vegetables over the meat in the baking dish. Cover
and cook at 300 degrees for 4 to 5 hours. You will know the meat is done
when it is extremely tender and has fallen away from the bone.
The original recipe was for a slow cooker. I adjusted the recipe to bake in the oven because of the volume I was cooking. Follow the same directions, but increase the amount of red wine and beef broth to 3 cups each. Place in a slow cooker on LOW for 6 to 8 hours.
*Drain some juice from meat and thicken with corn starch to make a nice gravy.