Beef Hammer

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with bouillon

Bouillon is a cost-effective base for braising.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season beef shanks with salt and black pepper.

Sear beef shanks in the hot oil until browned on all sides, about 3-4 minutes per side.

Remove beef shanks and set aside on a plate.

Add onion, carrot, and celery to the pot; sauté until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2 minutes, stirring frequently.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Bring to a simmer and reduce by half, about 10 minutes.

Add beef broth, bay leaves, thyme, and return beef shanks to the pot.

Bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F.

Braise in the oven for 2.5 to 3 hours, until meat is tender and falls off the bone.

Remove from oven and let rest for 10 minutes before serving.

Garnish with fresh parsley and lemon zest before serving.

Cooking Techniques

Spice Level: