Slow-Braised Beef Shanks with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender beef shanks slow-braised in a rich broth with aromatic root vegetables, perfect for a comforting dinner. This french-inspired beef ready in about 215 minutes pairs pounds beef shanks, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds beef shanks
• 2 large, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 tablespoons olive oil
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Step 1: Preheat the oven to 325°F. Pat dry 3 pounds beef shanks and season with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat and sear the shanks for 4 minutes per side until deeply browned, then remove and set aside.
2. Step 2: Add 1 large diced yellow onion, 4 minced garlic cloves, 2 large peeled and chunked carrots, and 2 medium peeled and chunked parsnips to the pot. Sauté for 5-6 minutes until the vegetables soften and the onions become translucent.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 2 minutes until fragrant and slightly caramelized. Deglaze the pot with 1 cup red wine, scraping up all browned bits, and simmer until reduced by half, about 5 minutes.
4. Step 4: Return the beef shanks to the pot. Add 4 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise for 3 hours until the meat is fork-tender and falling off the bone.
5. Step 5: Remove the shanks and vegetables to a serving platter. Discard thyme sprigs and bay leaves. Optionally, reduce the braising liquid on the stovetop over medium heat for 10 minutes until slightly thickened and drizzle over the beef before serving.