Braised Beef Shanks with Shallots

A featured image of Greek braised beef shanks on a platter served with rice.

This braised beef shanks with shallots is a rich, slow-cooked Greek-inspired stew, simmered gently on the stovetop in red wine and tomato sauce until the beef turns meltingly tender and the sauce is glossy.

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Prep Time 20

Cook Time 1 30

Course Main Course

Cuisine Greek, Mediterranean

Servings

Calories 470 kcal

Ingredients

3.3–4.4lb (1.5-2kg) beef shanks, in bone
4 tablespoons olive oil
3 carrots, cubed or sliced
4 cloves garlic, minced
10.5oz (300g) Portobello mushrooms or mixed mushrooms, roughly chopped*¹
1lb (500kg) shallots or pearl onions, peeled*²
1 cup (250ml) good quality dry red wine (Pinot Noir, Merlot, etc)*³
1 ½ cups, 14 oz (400g) canned tomato, crushed or diced, or 1lb (500g) about 3 medium ripe fresh tomatoes, grated or finely chopped
2 tablespoons tomato paste
1 tablespoon granulated sugar
1⅔ cups (400ml) water or broth
1-2 bay leaves
Rosemary, fresh or dry, to taste (optional)
Fresh or dry thyme, for serving (optional)
Salt and freshly ground black pepper, to taste

Instructions

SEAR THE BEEF

Pat the meat dry and season with salt and pepper.
Heat the olive oil in a large, heavy pot over high heat until hot but not smoking. Add the beef shanks and sear for a few minutes on all sides until deeply golden.
Work in batches when searing the beef shanks. Overcrowding the pot will steam the meat instead of browning it.
Remove the beef from the pot and set aside.

ADD THE VEGETABLES

In the same pot, stir in the carrots and the garlic, and sauté briefly. Add the mushrooms and continue cooking until they begin to soften and release their juices. Season with salt and pepper, to taste.
Add the shallots or pearl onions and cook for a few minutes, stirring occasionally, until they take on a little color. Reduce the heat slightly, if needed.
Add the tomato paste and stir a few times to incorporate. Stir in the canned (or fresh) tomatoes, sugar, bay leaves, and rosemary (optional). Stir to combine.

DEGLAZE AND BUILD THE SAUCE

Pour in the red wine and let it simmer for 2–3 minutes, scraping the bottom of the pot to release any browned bits. Add the water or broth.
Place the beef shanks in the pot and incorporate them with the veggies.

SIMMER

Bring to a gentle boil, then reduce the heat to low. Cover with a lid and let the stew simmer very gently for about 1 - 2 ½ hours, stirring occasionally. Cooking time varies with the cut and size of the meat.
Uncover for the last portion of cooking if you want the sauce to reduce further and intensify. Adjust seasoning with salt and pepper.
It is ready when the meat is fork-tender and the sauce is rich and glossy. If the sauce reduces too much, add a little extra water or broth.

SERVE

Remove from heat and let rest for 15 minutes. Serve warm with rice, fries, mashed potatoes, pasta, and crusty bread. Sprinkle with fresh thyme if desired.

Notes

I used Portobello mushrooms, but any mushroom works just fine. The flavor is even better with a mix of mushrooms.
If you trim both ends of the onions, blanch them for 1–2 minutes, drain, rinse under cold water, and then gently squeeze each one between your fingers, you’ll see the skins slip off effortlessly.
If you’re avoiding alcohol or serving the dish to kids, you can skip the wine altogether and substitute it with red wine vinegar. Use about ¼ cup of red wine vinegar for every 1 cup of wine, and balance the acidity with a bit of extra stock or water if needed.

The nutritional information below is an estimate and may vary depending on the specific ingredients and brands used, as well as preparation methods.

Nutrition

Serving: 1gCalories: 470kcalCarbohydrates: 17gProtein: 38gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 340mgPotassium: 1.15mgFiber: 3gSugar: 8gVitamin A: 190IUVitamin C: 19mgCalcium: 175mgIron: 12mg

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