Braised Beef Shank (Cast Iron to Oven)

Ingredients

• 1-2 beef shanks, about 1 1/2 to 2 1/2 inches thick
• Kosher salt and black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed or minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (optional)
• 2-3 cups beef stock
• 1 bay leaf
• 2-3 sprigs thyme or 1 small rosemary sprig
• 1 tablespoon butter, optional for finishing

Instructions

1. Heat the oven Preheat the oven to 325°F.
2. Season and sear 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. Build the braising base 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. Deglaze Add the red wine and scrape up the browned bits. Simmer for 3-5 minutes, until reduced by roughly half.
5. Braise 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. Cook until tender 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. Finish the sauce 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.