how long to braise beef shank

Nestle shanks in cooking liquid so that they are almost but not completely submerged; pour any accumulated juices from shanks into the roasting pan. Cover with aluminum foil. Transfer to oven and braise until shanks are tender, about 3 1/2 hours, removing foil after 1 1/2 hours.

How To Finish Beef Shanks In The Oven

Instead of keeping the Dutch oven simmering on the stove for that last 1.5 hours, you can instead finish the dish in the oven. Put the lid on and put the Dutch oven into the oven at 300°F for the 1.5 hours, no need to stir.

Wine Choice And Wine Substitutions

Using a dry red wine for the braising liquid is the classic choice for braising beef shanks. My favorite kinds of wine for dishes like this are fruity, but dry. I tried making this recipe with two different wines, the Apothic Dark Red and the Robert Mondavi Private Selection Pinot Noir (both readily available at most stores). They both worked great but I preferred the Apothic here. It had more depth and added more rich fruitiness to the dish.

If you’d prefer to not use wine in this recipe, that is totally fine. Instead of the wine, combine an extra 3/4 cup of beef broth with 1/4 cup of red wine vinegar. Another option is to mix either cranberry juice or pomegranate juice with a bit of red wine vinegar. The idea is to get some of the fruitiness and some of the acidity that you get from wine.

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If your beef shank is chewy, its undercooked. Period. Whatever the amount of time is, even if it seems like a lot to you, its not enough. Overcooking will cause meat cuts with a lot of connective tissue (like shank) to dry, and even fall apart because it is too tender. But it will not still be chewy.

Meat, especially beef, can get chewy both if cooked too short and too long. So braising it for 12 hours has made it tough. To have beef tender, I recommend using a pressure-cooker. Season the beef, put it the cooker and distribute it evenly, add a little water/stock so that beef wont burn and cook for 2-4 hours. Cooking for less time will not make it tender enough, and cooking too long will make the meat tough.

You could also try leaving beef in seasoned vinegar or wine for some time before cooking. It will also make the meat more tender.

I would recommend flouring and browning the shanks then braising the meat in a stock and crushed tomato mix, with onions and mushrooms. Or you could google the recipe for Osso Bucco, which really rocks.

I bought a cross cut bone in approx 1″ thick beef shank because it looked like a good piece of meat, I had never heard of it before. I read online about it tending to be very tough if not cooked properly. Sprinkled on onion and garlic powder and meat tenderizer with a little salt. I braised it on both sides, put onions in the bottom of a 2 qt crock pot then the shank then covered with package of Knorr brown gravy. (I stirred the gray mix with the recommended amount of water but only used 1/2 of it.) Cooked for about 5 hours on low. It was amazing! I have dentures so I cant eat tough or chewy meat. I will buy and cook this often.

Beef shank will get very tough if you dont cook it long enough. The best way to cook fall-off-the-bone beef shank is to boil and simmer them for at least 3 hours. I also baste them often when I use this method.

Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 3 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone.

Sometimes I will season them first with salt and pepper and sear them in hot oil for about 3 minutes on each side before I simmer them. This will help them to retain the juices and tenderize the meat.

You can get creative if you want with your stock. Sometimes I may add a little wine, or just use a regular beef stock. Quite often I will cover them with water and slow cook them in the crock pot overnight on the lowest setting of course.

Shank has great flavor, and is easy to cook well as long as you braise it. With braising the water and gentle heat breaks down the collagen, which produces flavor and good texture. First lightly coat the shanks in seasoned flour and fry until light brown. Then put in a glass of wine, a couple tablespoons of dark soy, then water until the shanks are 2/3 covered. Add a couple of bay leaves, then cover tightly and bake in the oven at about 150C(300F) for about 3-4 hours. Remove from the heat and allow to rest for 45 minutes to an hour.

1) Put it in a pressure cooker at 15 psi for 60-90 mins or 2) Cook it sous vide at 136F-140F for 24-30 hrs. I have tried doing a beef shank yet but my experiment with top round (140F for 15 hrs) was a success. While the result wasnt quite filet mignon, the meat was moist and tender with some chewiness. I expect the same with beef shank. And because the meat is covered by plastic, all its beefiness is retained within the meat. In braising, a lot of the beefy flavor goes into the liquid. In sous vide, the meat marinates it its own juices for days.

I cooked it yesterday for the first time in a pressure cooker. The slices were about 1 inch thick and through 4 inches across.

30 minutes on high and they were perfect!

The suggestion above to pressure cook meat for more than two hours I think is pretty ridiculous.

Brown the meat, throw in some onion ^ and celery, and beef broth red wine and tomato paste, and put the lid on.

This is one of the tastiest pieces of beef Ive had in a long time, and its quite inexpensive as well.

I cook beef shanks all the time–the best way is to season them with salt and pepper both sides then sear them in a deep pan that has a lid with a bit of oil. Remove to a plate. Then saute some onions and garlic, tomato paste and then add diced tomatoes, cook until the onions are soft and the garlic is just lightly browned, tomatoes are softening. note you can add diced chillies or chilli powder for some extra spice as well. Add back the shanks and top up with good stock so they are partially covered. Bring to a boil then reduce and simmer for 3 hours with the lid on, checking to make sure you have enough liquid–add more stock if you need. This is stovetop but you can of course place the pan in the oven if you like at 325 if you rather. Serve over Tagliatelle noodles/mash potatoes etc They will be very tender and fall off the bone. The marrow, if you love it like i do will be soft and perfect for spreading on bread 🙂

This is a very easy method of cooking beef shanks.

In a pressure cooker, add about a tea spoon or two of your favorite oil, I use canola oil. Cook the shanks for about 3 minutes each side, you can add salt and pepper if you like. Then throw in slice onions and garlic and cook them for about 1 to 2 minutes or until brown. Throw in a 12 to 16 ounce can of diced tomatoes, add about 4 cans of water with the same can where the tomatoes were in. Add Cumming, ground cloves, thyme, 3 potatoes, 1 medium sweet potato, half of a chipotle chile or less if you dont like it spicy. Cook for 1 hour in the pressure cooker, and let it cool down for about 30-45 minutes. Enjoy with avocado, lime and few chips in a bowl.

I throw a couple of crosscut beef shanks in vegetable soup. They season the soup wonderfully and the meat is very tender this way.

I love beef shank because it is very affordable. Marinades do nothing, and just braising slow and low is of no merit if there are no other ingredients to work in tandem with the meat to make it tender. My suggestion to anyone still seeing this old post is to start with two recipes, Beef Shank Peposo and Beef(not Veal) Osso Buco. Do it in a slow cooker, in a Braiser in the oven, or in a large pot on the stove. You will understand how the liquids such as wine and broth, as well as the added flavor ingredients, work to make the meat tender and flavorful. Once you master those two recipes, you can start creating many of your own using the ingredient techniques youve learned. Depending on how much meat you are cooking, time can range anywhere from 1-1/2 hours to 3 hours.

Im a lazy old bachelor, so heres how I do it:

  • 1) set the oven to 250°
  • 2) put the shank in the freezer for 45 minutes
  • 3) get the friend and wine and music and flowers ready
  • 4) put a T butter in the 7″ skillet (on high gas flame)
  • 5) when its all melted, toss in that cold shank
  • 6) sear it up like a cauterized wound (sides and edges)
  • 7) throw on whatever is on hand that makes sense (garlic, onion, mushrooms [I prefer oriental…say maitake], celery, overripe tomatoes, etc. [you get the idea])
  • 8) olive oil and maybe a little sweetwater or stock
  • 9) cover it with one of those old enamel skillet tops
  • 10) put it in the oven for a long conversation, maybe some dancing, you know…after at least a couple of hours, test it to see if its ready, but dont be in a hurry. More dancing is always appropriate.
  • 11) make a salad
  • 12) pour the wine, drink a few glasses
  • 13) share a bite to see if its really ready… sooner or later it will be perfect

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Nestle shanks in cooking liquid so that they are almost but not completely submerged; pour any accumulated juices from shanks into the roasting pan. Cover with aluminum foil. Transfer to oven and braise until shanks are tender, about 3 1/2 hours, removing foil after 1 1/2 hours.


How long does beef shank take to soften?

Even with the braising step, a beef shank can easily take nine or 10 hours to tenderize fully. But when it does, it’s worth it. The meat goes from stringy and chewy to soft and delicate, and you get loads of gelatin-rich juices from it that mingle with and add to the braising liquid.

How long should beef be braised?

The liquid level needs to remain the same, so add more if necessary. It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it’s fork-tender, it’s done. Cooking any longer will dry out the meat.

Can you overcook beef shank?

Overcooking Beef Shanks Instead of becoming more tender, those beef shanks can turn dry and stringy, leaving you with a meal that’s far from the juicy, flavorful delight you anticipated. So, remember, use patience but watch the time!

What is the preferred cooking method for shank?

The preferred cooking method is braising – a two-step process that involves browning the meat and then slow-cooking until meat is tender and flavors have melded. Start by cooking on the stovetop and then transferring it to the oven to finish cooking. Preheat your oven to 350°.

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