Braised Beef Shank (Cast Iron to Oven)

Instructions

1. 1

   Preheat the oven to 325°F.

2. 2

   Pat the shanks very dry and season generously with salt and pepper. Heat the cast iron skillet over medium-high heat, add the oil, and sear the shanks for 3-4 minutes per side until deeply browned. Transfer to a plate.

3. 3

   Lower the heat to medium. Add onion, carrots, and celery and cook for 5-7 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2-3 minutes, until it darkens slightly.

4. 4

   Add the red wine and scrape up the browned bits. Simmer for 3-5 minutes, until reduced by roughly half.

5. 5

   Add enough beef stock to come about halfway up the shanks. Add the bay leaf and herbs, then return the shanks to the skillet. Cover tightly with a lid or foil.

6. 6

   Transfer to the oven and braise for 2 1/2 to 3 1/2 hours. The meat is ready when a fork slides in easily and the meat is pulling away from the bone.

7. 7

   Move the shanks to a warm plate. Simmer the braising liquid on the stovetop until slightly thickened. Whisk in butter if desired, taste, and adjust salt and pepper.