Garlic-Braised Beef Shanks

Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

This is a gorgeous dinner for fall and winter. The slow simmering creates a silky gravy perfect for serving with potatoes. Times do not include chilling.

Ingredients Nutrition


  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Pat shanks dry and rub all over with salt and pepper.
  3. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
  4. Transfer shanks to a large roasting pan.
  5. Add broth and water to skillet and bring to a boil, scraping up brown bits.
  6. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours.
  7. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
  8. Preheat oven to 350°F (leave rack in middle position).
  9. Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour.
  10. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered.
  11. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate.
  12. Add lemon juice and salt and pepper to taste.
  13. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
  14. Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days.
Most Helpful

5 5

Man, this was so delicious! I loved the lemon in the sauce. I misunderstood the directions & peeled all the garlic. I just served the soft garlic in with the veggies. I scooped out about a head worth of garlic & mashed it up to a puree consistency & then whisked it in the sauce. I will definitely make this again.

5 5

Very good. But rather expensive. It cost me over 2 grand to fly to Istanbul for the bay leaf.

5 5

This made a wonderful sunday dinner. I had to start early in the morning though in order to have it ready for dinner. Very easy and the meat was tender and delicious! Thanks for posting.