How to Cook Beef Shank in a Pan

Beef shanks are the most tastiest when they have been seared in a pan and then slow-cooked for several hours. The slow cooking is especially important because beef shanks have stubborn connective tissue that takes a while to loosen. The looser the tissue, the more tender the meat. The meat should fall off the bone when cooked correctly. Beef shanks are best served over polenta or mashed potatoes.

Things You'll Need

• 1 tbsp. vegetable oil
• 1 medium red onion, diced
• 1 medium white onion, diced
• 4 beef shanks
• 3 cloves garlic, chopped
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 tbsp. fresh basil
• 1 tbsp. fresh oregano
• 1 tbsp. fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Season the beef shanks with salt and pepper on both sides. Pre-heat oil in the pan. Place the shanks into the pan and then lower the heat to medium-high.

2. Remove the shanks when they are brown on both sides and put them in a large bowl. Each side should take about 1 minute.

3. Saute the onions in the pan fond, which is another word for the brown bits that form at the bottom of the pan. Add salt and pepper.

4. Add garlic, celery and carrot to the shanks in the bowl. Add basil, oregano, thyme and a bay leaf.

5. Add beef broth to the onions. Pour the onion mixture over the shanks once the onions are caramelized.

6. Transfer all the ingredients into a large pan. Cover and cook for 4 hours on very low heat. Take the marrow bones out after 3 hours.

7. Turn the heat on medium for the remaining hour. Skim off any fat at the top. Add the bone back to the dish when there is 10 minutes left.

References

• FoodWishes.com: Braised Beef Shanks
• Food Network: Braised Beef Shanks