As a family that buys a whole or half cow twice a year, we’re committed to using every part of the animal – from nose to tail. One of our favorite “uncommon” beef cuts is the shank, which makes an incredibly flavorful and tender stew.

What are Beef Shanks?

Beef shanks are the lower leg portion of the cow. While they may not be as widely known or popular as steak or ground beef, beef shanks are an incredibly nourishing and tasty cut when cooked properly. The marbled meat and connective tissues in the shank break down into a rich, gelatinous broth, creating a supremely comforting one-pot meal.

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Nose to Tail Cooking

When you buy a whole or half cow, you get to enjoy all the varied and delicious cuts – not just the usual suspects. By using every part of the animal, we’re able to honor the life that was given and minimize waste. The beef shank is a prime example of an “uncommon” cut that deserves more recognition for its incredible flavor and texture.

For this recipe, I brown the beef shanks and then braise them low and slow in the oven with onions, garlic, and carrots, along with tomato paste, Worcestershire sauce, and bone broth. The result is fork-tender beef shanks in a deeply flavorful sauce – perfect for serving over mashed potatoes or alongside a crusty loaf of sourdough bread.

Ingredients:

4 beef shanks
4 tablespoons avocado oil
2 tablespoons flour
1 large onion, diced
6 garlic cloves, minced
4 carrots, peeled and diced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups beef bone broth
Salt and pepper to taste

Instructions:

Preheat your oven to 350°F.
Season the beef shanks generously with salt and pepper.
In a large cast iron dutch oven or heavy bottomed pot. I use this dutch oven I have had for 10 years! grab yours here! sear the shanks over medium-high heat in the oil until browned on all sides, about 3-4 minutes per side. Transfer shanks to a plate.
Reduce heat to medium, add the onions and garlic to the pot, and cook for 2-3 minutes until fragrant.
Add the flour and cook for a min. Stir in the tomato paste and Worcestershire sauce and cook for 1 minute.
Pour in the beef bone broth then add the beef shanks back to the pot. Bring to a simmer.
Cover the pot and transfer to the preheated oven. Braise for 2 hours, until the meat is very tender.
Remove the shanks from the pot and shred the meat off the bones. Save the bones for dog treats or bone broth.
Return the shredded beef to the pot and adjust seasoning with salt and pepper to taste.
Serve the beef shank stew over mashed potatoes, or with crusty sourdough bread.

dutch oven with cooked beef shank inside

Enjoy this comforting and nourishing one-pot meal made from an often overlooked, but highly flavorful, beef cut. The long braise transforms the beef shanks into tender meat. When purchasing a whole half or quarter cow. You will not want to waste any of that delicious beef.

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5 from 1 vote

Tender Beef Shanks: A One-Pot Meal You Need to Try

Ingredients

4 beef shanks
4 tablespoons avocado oil
2 tablespoons flour
1 large onion diced
6 garlic cloves minced
4 carrots peeled and diced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups beef bone broth
Salt and pepper to taste

Instructions

Preheat your oven to 350°F.
Season the beef shanks generously with salt and pepper.
In a large cast iron dutch oven or heavy bottomed pot. I use this dutch oven I have had for 10 years! grab yours here! sear the shanks over medium-high heat in the oil until browned on all sides, about 3-4 minutes per side. Transfer shanks to a plate.
Reduce heat to medium, add the onions and garlic to the pot, and cook for 2-3 minutes until fragrant.
Add the flour and cook for a min. Stir in the tomato paste and Worcestershire sauce and cook for 1 minute.
Pour in the beef bone broth then add the beef shanks back to the pot. Bring to a simmer.
Cover the pot and transfer to the preheated oven. Braise for 2 hours, until the meat is very tender.
Remove the shanks from the pot and shred the meat off the bones. Save the bones for dog treats or bone broth.
Return the shredded beef to the pot and adjust seasoning with salt and pepper to taste.
Serve the beef shank stew over mashed potatoes, or with crusty sourdough bread.