Braised Beef Shanks (or beef cheeks)

By Ann Goldman
May 23, 2014
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Author Notes: This is a one pot recipe - my favorite type - meat, vegetables and starch all in one. Serve it with rice or egg noodles if you like, but it's not really necessary. It's a simplified osso buco made with beef rather than veal. The recipe can easily be scaled up to serve more people. Ann Goldman

Serves: 4

  • 3-4 pounds beef shanks (or beef cheeks work as well)
  • 2 onions, peeled, diced
  • 4 cloves garlic, peeled, chopped
  • 3 stalks celery, diced
  • 2-3 carrots, peeled, diced
  • 1 sweet potato, diced (peeling is optional)
  • 3 bay leaves
  • 3-4 tablespoons vegetable oil (for browning meat)
  • 2 cups white wine
  • 3 ears of fresh corn, sliced (about 3 inch slices)
  1. Heat the oil in a flat bottom saute pan that has a lid
  2. Dredge the meat in flour, brown in hot oil, remove from pan
  3. Saute onion for a few minutes, add garlic
  4. Add vegetables (except for the corn), bay leaf , stir for a minute or two
  5. Return the meat to the pan , scatter corn slices
  6. Add the wine, cover and bring to a simmer and cook until tender (about 90 minutes).
  7. You can thicken the sauce, but I prefer to remove meat and vegetables and simmer until the sauce is a bit thickened

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