---
title: "Braised Beef Shank"
url: /braised-beef-shank/
canonical_url: https://flowers-recipes.com/braised-beef-shank/
language: en
alternates:
  pl: https://flowerek.com/duszona-golen-wolowa/
  de: https://barbaras-kochbuch.de/geschmorte-rinderhaxe/
  en: https://flowers-recipes.com/braised-beef-shank/
  x-default: https://flowers-recipes.com/braised-beef-shank/
published: "2014-01-27"
last_updated: "2014-01-27"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/meat-dishes/
related:
  - /rosemary-chicken-breasts-with-pan-fried-polenta/
  - /pork-tenderloin-with-mold-ripened-cheese-and-cranberries/
  - /poultry-meatballs-in-cheese-sauce/
  - /grilled-pork-tenderloin/
categories:
  - "Savory Dishes"
  - "Meat Dishes"
tags:
  - shank
  - meat
  - beef
servings: "4 servings"
time: "~ 120 minutes"
rating:
  score: 10
  best: 10
  votes: 1
image: https://flowers-recipes.com/images/2014/01/golen-wolowa1-230x150.jpg
summary: "Braised beef shank, the perfect dish for a winter dinner. Wonderful with spaetzle, pasta or potatoes."
---

# Braised Beef Shank

Braised beef shank, the perfect dish for a winter dinner. Wonderful with spaetzle, pasta or potatoes.

**This page in other languages:** [Polski (pl)](https://flowerek.com/duszona-golen-wolowa.md) · [Deutsch (de)](https://barbaras-kochbuch.de/geschmorte-rinderhaxe.md)

**Published:** January 27, 2014 · **Author:** Basia · **Servings:** 4 servings · **Time:** ~ 120 minutes · **Rating:** 10/10 (1 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Meat Dishes](https://flowers-recipes.com/category/meat-dishes/)
- [Rosemary Chicken Breasts with Pan-Fried Polenta](https://flowers-recipes.com/rosemary-chicken-breasts-with-pan-fried-polenta/) — Rosemary chicken breasts with pan-fried polenta, a delicious and aromatic dish ready in less than 30 minutes
- [Pork Tenderloin with Mold-Ripened Cheese and Cranberries](https://flowers-recipes.com/pork-tenderloin-with-mold-ripened-cheese-and-cranberries/) — Marinated pork tenderloin medallions pan-fried and topped with melted Brie-style cheese, served with warm cranberries. Q
- [Poultry Meatballs in Cheese Sauce](https://flowers-recipes.com/poultry-meatballs-in-cheese-sauce/) — Quick poultry meatballs made with ground turkey and ricotta, simmered in a creamy cheese sauce. Perfect with spätzle and
- [Grilled Pork Tenderloin](https://flowers-recipes.com/grilled-pork-tenderloin/) — Grilled pork tenderloin: juicy, tender, aromatic, simple and quick to make. Something different from "just" a steak. Wor

## Ingredients

- 1.5 kg beef shank
- salt
- pepper
- 2-3 tbsp hot mustard
- 3 tbsp tomato puree
- 1 onion
- 2 cloves garlic
- 1 sprig thyme
- 4 tbsp oil
- 500 ml mild red wine
- 500 g carrots
- 3 celery stalks
- 500 g white mushrooms
- 1 bunch parsley

## Instructions

Yum, yum, yum. It's hearty-food weather, which makes me very happy, because I love it. I don't have to look for excuses to eat a good pork knuckle or a proper piece of beef. Combined with winter vegetables, it makes the perfect winter dinner. Maybe it's not exactly quick, but in the meantime you can do something enjoyable.

Beef shank is the best fit for this dish, but veal shank would work just as well here, and so would shoulder and other cuts full of tendons. They're not suited to quick frying, since they turn out tough and inedible, but during long braising at a temperature of about 80°C (175°F), wonderful gelatin develops that gives the dish its wonderful flavor.

This dish tastes best with spaetzle, pasta or (roasted) potatoes.

Braised beef shank

## Instructions - Braised Beef Shank:

Wash the slices of meat and pat them dry, then score them lightly on the skin side (score the shank as well). Season with salt and pepper and rub with the mustard and tomato puree.

Peel and finely chop the onion and garlic. Wash the thyme and pat it dry.

Heat the oil in a pot, preferably a cast iron one, and brown the meat on both sides, then transfer it to a plate. In the same fat, sauté the onion with the garlic, pour in the wine, add the meat and the thyme, cover and braise over medium heat for about 90 minutes.

In the meantime, wash and peel the carrots and cut them into several pieces. Wash the celery too, peel it (get rid of the tough strings) and cut it into 2 cm pieces. Chop the celery leaves. Clean the mushrooms and, if needed, cut them into smaller pieces. Add the carrots and celery to the meat and braise for 15 minutes, then add the mushrooms and braise for another 15 minutes. If needed, add water.

Take out the meat and slice it. Chop the parsley and put it in the pot together with the meat. Season with salt and pepper and serve.

Enjoy!

Source: “Das grüne Kochbuch” GU

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