Garlic-Braised Beef Shanks

"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."
Garlic-Braised Beef Shanks created by 2Bleu
Ready In:
4hrs 25mins




  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry and rub all over with salt and pepper.
  • 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.
  • Transfer shanks to a large roasting pan.
  • Add broth and water to skillet and bring to a boil, scraping up brown bits.
  • 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.
  • Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
  • Preheat oven to 350°F (leave rack in middle position).
  • 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.
  • Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered.
  • 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.
  • Add lemon juice and salt and pepper to taste.
  • Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
  • Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days.

Join The Conversation

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  1. Thom Goertel
    This may well be a lovely recipe. However the serving scaling function apparently has not been tested. I scaled this down for two. The result was an inedible dried out mess. Some nice meat ruined. More than a little disappointed.
  2. ybogoch
    I would think that whomever published this recipe would give credit to the original from gourmet magazine of 2007
  3. Subroutine
    Very good. But rather expensive. It cost me over 2 grand to fly to Istanbul for the bay leaf.
  4. Chef Sarita in Aust
    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.
  5. duonyte
    I think this was the first time I made beef shanks. I will probably just use peeled garlic cloves next time, as the garlic heads fell apart and were a bit hard to find. I did not have enough gravy at the end of braising (even though I used parchment paper, foil, and a lid), so my gravy was a little less flavorful then I wanted - but I enhanced it with a 1/2 cup of red wine, and it worked quite well. I served with mashed potatoes and brussell sprouts.



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