Provencal Beef Shank Stew Recipe

by katerina on February 3, 2010

This beef shank 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 this beef shank recipe 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.)

Print Recipe

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 beef 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, beef shanks, 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)

Prep Time: 10 minutes | Cooking Time: 200 minutes | Total Time:210 minutes
Calories(approximate per serving): 300

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