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braised beef shanks in pot with spoon picking up beef shank
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Braised Beef Shanks

These tender braised beef shanks simmer in a rich, savory sauce with red wine, onions, garlic, and warm spices.
Course Main Course
Cuisine Caribbean
Keyword Braised Beef Shanks
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4 people
Calories 291kcal
Author Tanya

Ingredients

  • 3 Tablespoons light brown sugar
  • 1 Tablespoon kosher salt
  • 1 teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • 3 beef shanks about 1-1.5 lbs each
  • 2 Tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 medium carrots chopped
  • 2 medium celery stalks chopped
  • 4 cloves garlic minced
  • ½ cup dry red wine optional
  • 28 ounce can crushed tomatoes
  • 2 cups beef broth
  • 1 bay leaf
  • 1 Tablespoon fresh parsley chopped (for garnish)

Instructions

  • Preheat the oven to 325°F (163°C).
  • In a small bowl, mix the brown sugar, kosher salt, allspice, ground ginger, and black pepper. Pat the beef shanks dry and rub the spice mixture all over them, ensuring they are well coated.
  • Heat the olive oil in a large oven-safe Dutch oven over medium heat. Sear the beef shanks for about 3–4 minutes per side until they develop a deep brown crust. Once browned, remove them from the pot and set them aside on a plate.
  • In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, and scrape up any browned bits from the bottom. Stir in the minced garlic and cook for another minute until fragrant.
  • Pour in the dry red wine (if using), stir, and let it simmer for about 2 minutes, allowing the alcohol to cook off. Add the crushed tomatoes, beef broth, and bay leaf, stirring to combine. Return the seared beef shanks to the pot, ensuring they are mostly submerged in the braising liquid.
  • Cover the pot with a lid and transfer it to the preheated oven. Let the beef shanks braise for about 2.5 to 3 hours, or until they are fork-tender and easily pull apart. Once done, remove the bay leaf and adjust the seasoning with salt and black pepper to taste.
  • Garnish with freshly chopped parsley. Serve and enjoy.

Notes

    • Choose beef shanks with a lot of meat around the bone and visible marbling for the best flavor and texture.
    • Sear your beef shanks in batches rather than crowding the pot. If you're short on time, at least sear half the shanks properly. The seared ones will contribute enough flavor to carry the dish.

Nutrition

Calories: 291kcal | Carbohydrates: 17g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 2864mg | Potassium: 640mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5111IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg