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Slow-Cooked Beef Shank

Slow-Cooked Beef Shank

Indulge in the rich flavors of Slow-Cooked Beef Shank, a comforting dish with a caramelized honey-mustard glaze. Perfect for Sunday dinners or meal prep. Try this tender, flavorful recipe today.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 beef shanks beef shanks
  • 4 cloves garlic cloves
  • 2 onions onions, thinly sliced
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 200 ml chicken stock
  • 2 tablespoons olive oil
  • 2 sprigs thyme
  • 2 leaves bay leaves
  • to taste salt and pepper

Equipment

  • Heavy-duty Dutch oven
  • Wooden spoon
  • Tongs
  • Pastry brush
  • Oven-safe pot

Method
 

  1. Preheat your oven to 150°C (300°F).
  2. Heat olive oil in a heavy-bottomed pot over medium heat.
  3. Pat the beef shanks dry with paper towels and brown them in the pot for about 10 minutes.
  4. Add the sliced onions and whole garlic cloves to the pot, cooking for 5-7 minutes until caramelized.
  5. Mix honey and Dijon mustard in a small bowl and brush it generously over the beef shanks.
  6. Pour in chicken stock, ensuring it reaches halfway up the sides of the shanks, and tuck in thyme and bay leaves.
  7. Cover the pot tightly with a lid and transfer to the oven, flipping the shanks halfway through cooking.
  8. After 3 hours, remove the lid and increase oven temperature to 180°C (350°F), cooking uncovered for another 30 minutes.

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 45gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 350mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 5mgCalcium: 3mgIron: 15mg

Notes

Don’t rush the browning step; it’s key to flavor. If necessary, brown the shanks in batches.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in freezer-safe bags for up to 3 months.
For a rich sauce, deglaze the pot with red wine before adding the stock.
Pair with roasted vegetables or buttery mashed potatoes for a comforting feast.
Tried this recipe?Let us know how it was!