Beef Shank Dutch Oven Recipe So Tender You Can Cut It With A Spoon!

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options maintain flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is budget-friendly.

Take 3.5 lb of beef shank and rinse it.

Heat a cast iron pan and spray some olive oil at the base.

Sear the beef shank for 2 minutes on each side.

Move to a Dutch oven and put it on high flame.

Add 1 cup of baby carrots, 10 to 12 cloves of garlic, 1 medium onion, and 1 cup of celery into the Dutch oven.

Pour in 2 lb of beef stock, 2 tbsp of soy sauce, and 1 tbsp of black pepper, and add salt to taste.

Bring the mixture to a boil for 5 minutes.

Place the seared beef shank on top of the veggies in the Dutch oven.

Reduce heat to medium and cover the Dutch oven.

Cook for 90 minutes, checking at 4:30 PM if started at 3:00 PM.

After 90 minutes, carefully remove the beef shank from the Dutch oven.

To thicken the broth, mix 1 tbsp of corn starch into the broth and stir until thickened.

Serve the beef shank with the veggies and pour the thickened broth over it.

Garnish with cilantro, basil, or parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: