Provencal Beef Shank Stew Recipe
03. Feb, 2010 
12 Comments
This beef stew recipe is why I love to cook. Simple, rustic and easy preparations lead to an amazing gravy full or lush flavour. Oh, how I love braised, stewy comfort food.
Next time I would definitely serve on mashed potatoes or risotto, the gravy is delicious and the noodles didn’t soak it up as much as I would like. (Please forgive the le creuset ad above, This was the first time I used the pot and I didn’t realize that was a sticker, duh.)
Provencal Beef Shank Stew
(serves 4)
Adapted from Laylita’s Recipes
3 tablespoon olive oil
2.5lbs bone in Beef Shank, chopped into large pieces
2 medium red onion, sliced
4 large carrots, peeled and sliced
1 1/2 cups red wine
1 big can whole tomatoes, cut up in their juices
a big pinch fennel seeds
1 tablespoon herbs de provence
salt and pepper
In a large dutch oven heat olive oil on medium and sear shanks in batches until browned all over, remove to a plate. Add onions and cook until caramelized, stirring regularly. Add carrots, wine, tomatoes, herbs de provence, fennel and salt and pepper. Bring to a gentle simmer and simmer for 2-4 hours or until meat is nice and tender (mine took just under 4 hours.) Serve on top of a hearty starch (mashed potatoes, risotto etc)
Similar Recipes:
Stout Braised Short Ribs
Slow Cooker Beef Stew
Guinness and Beef Pie Recipe
Beef Bourguignon Recipe
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Great cut of meat! Lots of gelatin and marrow too.It makes a great braised dish.
that looks great! i love how it doesn’t really look like a stew, more of a hearty meal with lots of juices
This looks delicious! Can’t go wrong with wine and herbes de provence.
OMG delicious!!
What is not to love….pasta with that intense meaty sauce…..delightful!!!
This is one of those recipes that everyone enjoys! Beef shank always reminds me of good down-home cooking and I love using fennel seeds in my dishes as well. Thanks for sharing!
I’ve never had or cooked beef shanks before. But this dish looks absolutely wonderful. It looks like it’s real comfort food, perfect for a chilly winter.
Just finished cooking. This is a keeper! Thanks. First stew with wine that worked for me.
Grace – so glad to hear it worked for yoU!
I had never cooked beef shanks b4 either. I didn’t have red wine,fennel, red onion or herbs de provence but used some cranberry/pomegranite juice and some fresh rosemary & parsley,& a lovely vidalia onion. I put this together then went outside, worked in the garden, stirred a few times and came into the most mouth watering aroma. Let me tell you, keeper doesn’t do this justice! I can only say it tasted even better than it smelled. I only eat red meat @ 1-2x a month & this was a lot tastier than the last piece of beef I ate. fast prep, very economical I’d say this is going to be well received when I make this for others. Thank you for your site Katerina, I’ve tried so many new foods & techniques with your recipes. I’ve been cooking for almost 30 years.
Anniegi – So glad to hear it! I don’t eat that much red meat either, and when I do this is exactly the type of thing I like to make. And flank steak.
Looks amazing. Wish it wasn’t a zillion degrees here (Atlanta) or I would make this tomorrow.
And I laughed out loud at your Le Creuset confession.