Beef Shank Stew
Ingredients
- 2 beef shank portions
- 1 tsp. salt
- 1/4 tsp. white or black pepper
- flour
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 tsp. paprika
- 1/4 tsp. granulated garlic
- 1 bay leaf
- 2 tsp. Herbs de Provence or a mix of rosemary and thyme
- 1 1/2 c. Marsala or Madeira
may use 1/4 +/- c. red wine or balsamic vinegar instead
- water
- 2 small onions
quartered
- 4 carrots
chopped into 1" pieces
- 1 to 1 1/2 lbs. small to med. red potatoes
cut into wedges if not too small
- 1 Tbsp. tomato paste
- 28 oz. no- salt added crushed or diced fire-roasted tomatoes with 2 Tbsp. sugar or about 16 oz. beef stock
depending on your stew taste preference
- Parsley
chopped, optional
Directions
- 1
Place a Dutch Oven or other oven-proof heavy bottomed pot that has a tight fitting lid on medium heat.
- 2
Add oil and butter to heat.
- 3
Place about 1/4 c. flour in a dish or zipper plastic bag.
- 4
Dry shank portions and salt both sides of shank.
- 5
Place shank in flour mixed with the black pepper and coat all sides.
- 6
Add shank portions to hot oil and butter and brown on all sides.
- 7
While browning meat, preheat oven to 300 degrees F.
- 8
Once browned, remove shanks from pot and set aside.
- 9
Wipe remaining oil mixture from pot and return shank portions to pot.
- 10
Sprinkle paprika, garlic granules, and 1 tsp. herbs on meat.
- 11
Add Marsala or a substitute.
- 12
Add enough water that the liquid is at least three-quarters of the way up the side of the meat, but not covering it entirely.
- 13
Add bay leaf.
- 14
Place lid on pot or oven and cook in oven until meat is fairly tender (about 2 hours).
- 15
Remove from oven and remove bay leaf.
- 16
Skim off as much fat from surface as possible.
- 17
Add carrots, potatoes, and onions.
- 18
Add 4 Tbsp. flour with an equal amount of water and stir slurry into the Dutch oven/pot or stir Wondra flour directly into pot.
- 19
Stir in tomato paste.
- 20
Add tomatoes, if using. Or, add beef broth if needed to cover most of the vegetables with liquid.
- 21
Cook until all vegetables are tender and broth has thickened, 1 to 2 more hours.
- 22
Taste and add seasoning if necessary.
- 23
After removing from oven, take out both cooked shanks and their bones.
- 24
Cut up the meat into bite size pieces and return to Dutch oven/pot.
- 25
Sprinkle with parsley before or when serving, if desired.
Beef Shank Stew
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About this Recipe
Craving a truly satisfying, deeply flavored meal that warms you from the inside out? This Beef Shank Stew promises tender, melt-in-your-mouth beef and a rich, savory broth, perfect for a cozy dinner. The magic of this stew lies in the beef shank, a cut known for transforming into incredible tenderness when slow-cooked, infusing the entire dish with unparalleled depth. Coupled with the aromatic blend of Marsala or Madeira and classic herbs like bay leaf and Herbs de Provence, every spoonful is an experience in hearty comfort and sophisticated flavor. Prepare for a robust and comforting stew featuring incredibly tender beef that practically falls apart with a fork. The rich, savory broth is balanced by the natural sweetness of carrots and onions, and the earthy satisfaction of red potatoes. You'll enjoy a symphony of flavors, enhanced by hints of paprika, garlic, and the unique notes from the Marsala or Madeira, culminating in a deeply satisfying meal that feels both rustic and refined. This hearty dish is designed to be a full, satisfying plate, packed with flavor and texture. Feel free to tailor this stew to your preference. If Marsala or Madeira isn't on hand, a good red wine or even balsamic vinegar makes an excellent substitute, adding a similar depth. No Herbs de Provence? A simple mix of dried rosemary and thyme works beautifully. For the base, decide between the bright richness of no-salt-added crushed or diced fire-roasted tomatoes (balanced with sugar for taste) or the savory foundation of beef stock, depending on whether you prefer a tomato-forward or classic gravy-like stew. A sprinkle of fresh chopped parsley at the end brightens everything up. This Beef Shank Stew is the quintessential centerpiece for a comforting family dinner or a relaxed gathering with friends, especially on a chilly evening. Serve it simply in a bowl, perhaps with a crusty bread to sop up every last drop of the rich broth.