Braised Beef Shank with Gremolata
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
4
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Calories
439 kcal
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Course
Main Course
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Cuisine
American
Braised Beef Shank with Gremolata
Description
The beef shanks are trimmed and seasoned before being coated with a flour mixture spiced with salt and paprika. They are browned in vegetable oil to develop a flavorful crust. The same pan is then used to sauté chopped onions, celery, and carrots—forming a traditional mirepoix that provides a savory base. Garlic is added and cooked briefly before deglazing the pan with dry sherry, scraping up browned bits to incorporate deep flavor.
Cumin and smoked paprika are stirred in with the vegetables, and the beef shanks return to the pan along with low-sodium chicken broth, allowing the shanks to braise covered until tender and infused with spices. This slow cooking breaks down connective tissue resulting in succulent meat.
The dish is finished with gremolata—a mixture of chopped parsley, lemon zest, and garlic—that adds a fresh, bright element to complement the hearty, spiced beef. The gremolata is sprinkled over the plated shanks right before serving to provide a fragrant accent and balance the richness of the braise.
The recipe suggests keeping dry sherry or dry Marsala on hand to use for cooking wine. The mirepoix is a classic vegetable base essential for the dish's depth of flavor, and the gremolata offers a contrasting lift to this otherwise heavy, comforting main course.
Ingredients
- 2 pounds beef shank trimmed if desired
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon paprika
- 2 tablespoons vegetable oil
- 1 cup onion chopped
- 4 large celery chopped, stalks
- 1 cup carrot chopped
- 3 cloves garlic
- ½ cup dry sherry
- 16 ounces chicken broth low sodium
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- 1 large lemon zested
- 1 cup parsley chopped
- 3 cloves garlic chopped
Instructions
- Trim excess fat from beef shanks if desired.
- Salt and pepper beef shanks on both sides.
- Prepare seasoned flour by combining flour, salt, and paprika.
- Dredge beef shanks in flour and shake off excess flour.
- Heat oil in a large skillet over medium heat.
- Add the beef shanks and brown them for 4 to 5 minutes on each side. The shanks should just brown on both sides.
- Remove the shanks and place them on a plate.
- If needed, add another tablespoon of vegetable oil to the skillet.
- Add onions, celery, and carrots to the skillet.
- Sauté until the vegetables just begin to brown.
- Add chopped garlic and sauté for another minute or two.
- Add ½ cup of dry Sherry and scrape the bottom of the pan with a wooden spoon. Scrape up as many of the browned bits (fond) as you can.
- Add cumin and smoked paprika and stir to combine spices in the mixture.
- Place the shanks back in the skillet with the vegetables.
- Cover and simmer until the shanks are tender.
- Combine chopped parsley, lemon zest, and chopped garlic to make a gremolata.
- Serve the beef shanks with vegetables and topped with gremolata.
Optional Slow Cooker Instructions
- Transfer seasoned vegetables to the Crock-Pot and place the beef shanks in the Crock-Pot. Add low sodium chicken broth, and cover. Cook on low for 4 to 6 hours.
Optional Oven Instructions
- Transfer seasoned vegetables and beef shanks to a Dutch oven or another cooking vessel with a lid. Add chicken broth and cover. Bake at 250 degrees for 4 hours.
Notes
- Keep bottles of dry sherry or dry Marsala in your kitchen for use as cooking wines, which add flavor and can be stored unopened for a long time.
- The mirepoix of celery, carrots, and onions provides a traditional base flavor that is essential to the dish.
- The gremolata topping, made from parsley, lemon zest, and garlic, adds fresh brightness to balance the richness of the braised beef shanks.
- Browning the beef shanks before braising develops a richer flavor and deeper color in the final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 780mg | 33% |
| Potassium | 1032mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5830IU | 117% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 98mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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