Braised Beef Shanks

Savory, delicious beef shanks braised slowly in their own bone marrow, tomatoes, and bone broth. It’s sort of my twist on a classic Osso Bucco and it’s packed full of amazing flavor - especially on a bed of creamy mashed potatoes!

By: Breanna Stark

Ingredients

2 Bone-in Cut Beef Shanks (about 2lbs)

1 tbsp olive oil

1 shallot, minced

3 cloves of garlic, minced

2 cups crushed tomatoes

1 cup beef bone broth (or regular beef broth)

2 tbsp Worcestershire sauce

1 tbsp dried oregano

Salt & Pepper

(optional) Green Onions, for garnish

Instructions

1. Season your beef shanks on both sides with salt and pepper.

2. Add the olive oil to a large pot over medium heat.

3. Add the minced shallot and minced garlic and sauté for 2-3 minutes until the shallot is translucent.

4. Place your beef shanks in the bottom of the pot and sear for 3-4 minutes per side until browned.

5. Add the crushed tomatoes, beef broth, Worcestershire sauce, and dried oregano. Stir gently until combined and push the beef shanks down into the sauce so they are mostly covered.

6. Add salt & pepper to taste.

7. Bring to a light boil, then reduce the heat to a simmer and cover the pot.

8. Simmer for 1 to 1-1/2 hours until the beef is tender enough to be shredded with a fork. It should pull apart easily with very little resistance. If the beef is already falling apart, that is totally okay! Just give it a good mix!

9. Serve over mashed potatoes and top with green onions.