Slow-Braised Beef Shank with Red Wine and Root Vegetables
Tender beef shank slowly braised in robust red wine with carrots, onions, and celery, creating a hearty, rich stew perfect for cozy dinners. This french-inspired beef ready in about 215 minutes pairs cut into 2-inch pieces beef shank, large, diced onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 lbs, cut into 2-inch pieces beef shank
- 3 medium, sliced into 1/2 inch rounds carrots
- 1 large, diced onion
- 2, diced celery stalks
- 3 minced garlic cloves
- 2 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Add 2 lbs beef shank pieces and brown on all sides for about 4 minutes per side until deeply caramelized. Remove beef and set aside.
- Step 2: Reduce heat to medium, add 1 large diced onion, 3 sliced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 2 cups dry red wine and simmer for 5 minutes to reduce slightly.
- Step 4: Return beef to pot, add 2 cups beef broth, 3 sprigs fresh thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
- Step 5: Cover pot and transfer to preheated oven. Braise for 3 hours until beef is fork-tender and sauce thickens, stirring once halfway through.
- Step 6: Remove thyme sprigs and bay leaves before serving. Serve beef and vegetables with a ladle of rich sauce, accompanied by crusty bread or creamy mashed potatoes.
Frequently asked questions
How long does Slow-Braised Beef Shank with Red Wine and Root Vegetables take to make?
Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Braised Beef Shank with Red Wine and Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.
Can I substitute ingredients in Slow-Braised Beef Shank with Red Wine and Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Braised Beef Shank with Red Wine and Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Braised Beef Shank with Red Wine and Root Vegetables?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
