Braised Beef Shank Recipe with Creamy Polenta

Braised Beef Shank Recipe a comforting dish that combines the rich, hearty flavors of braised beef shank with the creamy texture of polenta. Perfect for a cozy family dinner or a special occasion, this recipe promises to bring warmth and satisfaction to your table.

History:

Beef shank, a cut from the cow's leg, is cherished for its robust flavor and succulent texture when slow-cooked. The marrow within the bone enriches the dish, giving it a distinct and deeply satisfying taste. This cut has been a staple in traditional dishes across the globe, such as the Italian classic Osso Buco, known for its luxurious sauce and tender meat.

Serving Suggestions:

Pair this hearty dish with a side of sautéed greens such as spinach or kale to balance the richness. A glass of full-bodied red wine, like Cabernet Sauvignon or Malbec, complements the deep flavors of the braised beef. For a garnish, consider a sprinkle of freshly chopped parsley or a zest of lemon to add a bright, fresh note.

Storing Instructions:

Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the beef shank and polenta separately in freezer-safe containers for up to three months. This ensures the textures remain ideal upon reheating.

Reheating Instructions:

To reheat, place the beef shank and its sauce in an oven-safe dish, cover with foil, and warm in a preheated oven at 160°C (325°F) for about 20-25 minutes, or until heated through. For the polenta, reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of water or milk to return it to its creamy consistency.

Conclusion:

We hope this braised beef shank with creamy polenta brings a touch of culinary joy to your home. We'd love to hear how it turned out for you! Share your experience in the comments below and don't forget to subscribe to our newsletter for more delightful recipes.

How to Make Braised Beef Shank

Prep Time 20 mins

Cook Time 3 hrs

Rest Time 10 mins

Total Time 3 hrs 30 mins

Cooking Method: Braising

Cuisine: Italian

Courses: Dinner

Difficulty: Intermediate

Cooking Temp: 160 C

Servings: 4

Calories: 650 kcal per serving

Best Season: Autumn, Winter

Dietary: high-protein, Nut-Free

Description

Indulge in this comforting meal featuring tender, slow-braised beef shanks nestled atop a bed of creamy polenta. The rich, savoury sauce, enhanced by aromatic vegetables and herbs, perfectly complements the smooth and buttery polenta, creating a dish that's both hearty and satisfying. Perfect for a cosy dinner or a special gathering, this recipe brings warmth and depth of flavour to your table.

Ingredients

Beef Shank

600 g beef shank (about 1.5 inches thick, approximately 1.5 kg total)
30 ml olive oil
150 g onion (chopped)
120 g carrots (chopped)
100 g celery (chopped)
20 g garlic (minced)
240 ml dry red wine
480 ml beef broth
400 g diced tomatoes
2 sprigs fresh thyme
2 bay leaves
10 g salt and pepper (to taste)
30 g all-purpose flour

Creamy Polenta

200 g polenta (cornmeal)
960 ml water
240 ml milk
50 g Parmesan cheese (grated)
30 g butter
10 g salt (to taste)

Instructions

Beef Shank:

1
Preheat Oven
Preheat your oven to 160°C (325°F).
2
Prepare Beef Shanks
Pat the beef shanks dry with paper towels. Season with salt and pepper, then dredge in flour, shaking off any excess.
3
Brown the Shanks
In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef shanks and brown on all sides, about 4-5 minutes per side. Remove and set aside.
4
Cook Vegetables
In the same pot, add the chopped onion, carrots, and celery. Cook until the onions are translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
5
Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
6
Add Remaining Ingredients
Add the beef broth, diced tomatoes, thyme, and bay leaves. Return the beef shanks to the pot, ensuring they are mostly submerged in the liquid.
7
Braise in Oven
Cover the Dutch oven with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Creamy Polenta:

8
Boil Water and Milk
In a medium saucepan, bring the water and milk to a boil.
9
Cook Polenta
Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes.
10
Add Cheese and Butter
Stir in the Parmesan cheese and butter. Season with salt to taste. Keep warm until ready to serve.

Finish and Serve:

11
Serve
Remove the beef shanks from the pot. Skim off any excess fat from the surface of the braising liquid. Optionally, you can thicken the sauce by simmering it on the stovetop for a few minutes. Serve the beef shanks with the sauce and vegetables over creamy polenta.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 14g70%
Cholesterol 140mg47%
Sodium 900mg38%
Potassium 1200mg35%
Total Carbohydrate 35g12%
Dietary Fiber 5g20%
Sugars 8g
Protein 45g90%

Vitamin A 7500 IU
Vitamin C 15 mg
Calcium 200 mg
Iron 7 mg
Vitamin E 2.5 IU
Vitamin K 35 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, substitute all-purpose flour with gluten-free flour.
You can prepare the polenta ahead of time and reheat it with a bit of water or milk to maintain its creamy texture.
For an extra depth of flavor, consider adding a splash of balsamic vinegar or a teaspoon of Worcestershire sauce to the braising liquid.
If you don't have a Dutch oven, you can use any oven-safe pot with a lid.

Keywords: Beef Shank Recipe, Braised Beef Shank recipe, how to make Beef Shank, creamy polenta, comfort food, slow-cooked beef, beef dinner, Italian braised beef, hearty meals, beef and polenta, rustic dinner, slow braised beef, tender beef shank, homemade polenta, classic beef recipe

Read it online: https://greatfood.ie/recipe/beef-shank-recipe/

Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.