Braised beef shanks. Add beef and brown well on both sides. Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic.

Lay beef back down on top of vegetables and lay rosemary across the beef. In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. You can cook Braised beef shanks using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients of Braised beef shanks

You need 2 of bone-in beef shanks.
Prepare 1 head of garlic, unpeeled and halved along it's equator.
Prepare 2 sticks of celery, cut into large chunks.
Prepare 1 of large carrot, cut into large chunks.
Prepare 2 of bay leaves.
It's 1 handful of thyme sprigs.
It's 1 tbsp of whole black peppercorns.
Prepare 2 tbsp of butter.
Prepare 1 of large onion, chopped.
It's 2 of carrots, sliced 1/4 in thick.
You need 1 tbsp of tomato paste.
You need 3 cloves of garlic, crushed and chopped.
Prepare 1 cup of sherry.
You need 1 cup of beef stock.
It's 2 of medium waxy potatoes, peeled and cut into 1/4 in slices.
Prepare 1 tbsp of chopped fresh rosemary.
You need 1 tbsp of chopped fresh thyme.
It's 1 handful of green beans, halved.
Prepare 1/4 cup of capers.
It's 1 of heap tsp constarch.

Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Just add a side dish of rice or some mashed potato cakes or twice baked potatoes , with a delicious glass of red wine and you have the perfect dish to enjoy with. Liberally season the beef shanks with salt and pepper.

Braised beef shanks step by step

Season the shanks liberally with salt and sear them with a little veg oil in a large pot on high heat. Once the shanks are browned on both sides, add enough cold water to cover. Add the halved head of garlic, celery, carrot, bay leaves, thyme sprigs and peppercorns. Cover and bring to a boil. Turn the heat down to medium and simmer for 2 1/2 hours. Skim any pooled fat and gunk from the surface occasionally..
Remove the shanks and set them aside to cool. Strain the braising liquid thorough a sieve lined with a coffee filter..
Add the butter to a medium pot on medium-high heat. Add the onion and sliced carrots and fry 2 minutes. Add the tomato paste and chopped garlic and continue cooking another 2 minutes. Deglaze the pot with the sherry and let simmer until about 3/4 of the sherry has boiled off..
Strip the meat and any marrow off the shanks and add it to the pot along with the strained braising liquid, beef stock, potatoes, rosemary and thyme. Let simmer for 30 minutes. Add the beans and capers and simmer for 5 minutes more..
Make a slurry by adding a splash of water to a bowl and adding the cornstarch. Whisk until smooth. Whisk the slurry into the pot and let the stew simmer for a final 5 minutes. Add any extra salt and pepper as needed before serving..

Add the oil to a large Dutch oven and heat to high heat. Once hot, add the shanks, and sear until browned on all sides. Sprinkle tarragon over shank; cover skillet with lid. These beef shanks are braised in the oven to tender perfection with garlic, mushrooms, carrots, and red wine broth. Braised beef shanks are an easy cold weather meal. [Photographs: Daniel Gritzer] Hefty beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone.