Italian Style Braised Beef Shanks with Roasted Potatoes Recipe

veal shanks

🥗Healthier: pork shanks

💰Cheaper: beef shanks

Pork is often more affordable and adds a different flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides flavor without alcohol.

Heat canola oil in a large cast iron Dutch oven over medium heat until it reaches at least 350°F

Tie butcher twine around the beef shanks to help them hold their shape

Sear the beef shanks in the pot for about 3 minutes on each side, without seasoning them

Remove the beef shanks from the pot and set aside

Add diced carrots and onions to the pot; sauté for a couple of minutes

Add sliced celery to the pot and continue sautéing

Add green bell peppers to the pot and sauté

Add minced garlic to the pot and sauté until fragrant, being careful not to burn it

Pour in 3 cups of red wine and turn the heat to high; cover the pot and let it boil for about 5-6 minutes

Remove the lid and let the wine reduce for about 7 more minutes

Add salt and black pepper to taste

Return the beef shanks to the pot and add 32 oz of beef broth; bring to a boil

Cooking Techniques

Equipment Needed

Spice Level: