Indulge in Delicious Red Wine Braised Beef Shanks Recipe

There’s nothing quite like the smell of a delicious meal cooking in the kitchen. It’s a wonderful combination of aromas and flavors that can bring family and friends together to enjoy a truly special moment. And when it comes to comfort food, few things compare to a perfectly braised beef shank.

My recipe for Red Wine Braised Beef Shanks is one of my absolute favorites. It’s an incredible dish that’s perfect for those nights when you’re craving a hearty and comforting meal.

This recipe is easy to prepare and requires only a few simple ingredients, but trust me when I say that it packs a flavor punch. The braising method breaks down the tough fibers in the meat, making it incredibly tender and infused with rich and complex flavors.

Whether you’re an experienced home cook or just starting out, this recipe is sure to impress your guests and leave them asking for seconds. So let’s get started!

Why You’ll Love This Recipe

Red Wine Braised Beef Shanks
Red Wine Braised Beef Shanks

If you’re a meat lover and enjoy classic comfort food, then you’re going to love this recipe. The red wine braised beef shanks recipe is one of the most delicious and tender cuts of meat that you can make. It’s perfect for a Sunday dinner or impressing your guests with a hearty dish that will leave them wanting more.

The ingredients in this dish are simple, yet they all work together to make the beef shanks incredibly flavorful. The dry red wine used in this recipe imparts a rich flavor and tenderizes the meat, resulting in a melt-in-your-mouth experience. In addition to the wine, fresh herbs like rosemary and thyme add a subtle herbaceous aroma while garlic and crushed red pepper flakes create an irresistible depth of flavor.

One of the biggest reasons I love this recipe is because it is versatile. You can prepare it in different ways such as using a pressure cooker or slow cooker, making it perfect for any occasion or preference. You can also substitute some of the ingredients to fit your taste preferences or dietary restrictions. For example, if you’re not a fan of mushroom, you could easily replace them with carrots or potatoes.

Overall, the red wine braised beef shank recipe is perfect for those who enjoy bold flavors and hearty meals. Whether you’re cooking for yourself or feeding a crowd, this dish will undoubtedly satisfy everyone’s taste buds – which is why I know you’ll love this recipe just as much as I do!

Ingredient List

“Meet our delicious Red Wine Braised Beef Shanks.”

Let’s Talk Ingredients

Before we dive into the recipe how-to, let’s talk about the ingredients you will need. Don’t worry – this is a fairly simple recipe that uses common ingredients. For this wine-braised beef shanks recipe, you’ll need:

  • 6 beef hindquarter shanks (1 1/2 – 2 inches thick, about 1 pound each)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 4 medium-sized carrots, peeled and cut into large chunks
  • 4 celery ribs, cut into large chunks
  • 6 garlic cloves, minced
  • 1 (6 oz) can tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 2 cups dry red wine (use a wine you would drink!)
  • Beef stock (as needed)
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and freshly ground black pepper to taste

The recipe ingredients also call for mushrooms, basil, and parsley but these are optional. Just keep in mind that they can add a lot of depth and flavor to the dish. If you decide to use them, make sure to get fresh ones.

The Recipe How-To

“Picture this tender and juicy Red Wine Braised Beef Shank on your plate.”

Now, let’s dive into the deliciousness! Follow this recipe how-to for a perfect Red Wine Braised Beef Shanks dish.


  • 6 beef hindquarter shanks, each about 1 1/2 inches thick and 1 pound
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and roughly chopped
  • 2 celery ribs, roughly chopped
  • 4 medium-sized garlic cloves, coarsely chopped
  • #158900 2 cups of dry red wine
  • 1 can (28 ounces) of crushed tomatoes
  • 2 tbsp of tomato paste
  • #158900 6 fresh thyme sprigs
  • #158900 2 fresh rosemary sprigs
  • #158900 2 bay leaves
  • #158900 10 garlic cloves, smashed
  • #158900 A handful of fresh parsley, chopped
  • #158900 A handful of fresh basil, chopped
  • #158900 1 teaspoon of crushed red pepper flakes
  • 1 pound of mushrooms, cleaned and sliced.


  1. To make this dish, you can use either a slow cooker or a pressure cooker/Instant Pot. Both methods will work well; the choice is yours!

  2. Check your beef shanks for any silver skin, which can be tough when cooked. Remove it by running your knife just under the silverskin’s surface, then gently pulling it away from the meat.

  3. Preheat your oven to 350°F.

  4. Season beef shanks generously with kosher salt and black pepper on both sides.

  5. In a large Dutch oven (if using an oven) or a skillet (if using Instant Pot), heat 2 tablespoons of olive oil over medium-high heat.

  6. Add beef shanks (do not overcrowd the pan; work in batches if necessary) and brown on all sides (takes about 10 minutes). Once browned, transfer shanks to a plate and set them aside.

  7. Add chopped onion, carrots,

Substitutions and Variations

“Cheers to a beautiful and flavorful Red Wine Braised Beef Shank!”

There are several substitutions and variations you can make to customize this red wine braised beef shanks recipe to your liking. Here are a few suggestions:

– Slow Cooker: If you don’t have a dutch oven, you can make this recipe in a slow cooker. Simply place all the ingredients in the slow cooker and set it to low for 8-10 hours or high for 4-6 hours.

– Osso Buco: If you’re a fan of Osso Buco, you can use beef shanks instead of veal shanks and follow this recipe for a delicious braised beef variation.

– Lamb Shanks: For a lamb variation, swap the beef shanks for lamb shanks and adjust the cooking time accordingly. You may also want to switch up the herbs to better match the flavor profile of lamb.

– Chuck Roast: If you don’t care for beef shanks, substitute chuck roast instead. Cut it into chunks and follow the same cooking instructions as you would for the beef shank recipe. Keep in mind that chuck roast may require additional cook time.

– Wine Sauce: If you want to transform this dish into a silky wine sauce for pasta or steak, remove the beef shank meat from the bones and continue to simmer the wine sauce until it has reduced by half. Serve over pasta or your preferred cut of steak.

– Thor’s Hammer Meat Tenderizer: If your beef shank cuts are not as tender as you’d like, consider using Thor’s Hammer meat tenderizer to help break down those tough muscles before cooking.

Regardless of which substitution or variation you choose, remember that every ingredient plays an important role in the final product. Be mindful of how different substitutions may change the overall flavor profile and adjust accordingly until it meets your desired taste.

Serving and Pairing

“Impress your dinner guests with a stunning Red Wine Braised Beef Shank.”

This red wine braised beef shanks recipe is a real crowd-pleaser and pairs perfectly with a hearty wine. The tender, slow-cooked meat coated in a rich wine sauce is best served with a side of warm crusty bread or creamy mashed potatoes.

When it comes to pairing wines, I recommend choosing a robust and full-bodied red such as Barolo, Chianti Classico, or Cabernet Sauvignon. The tannins and acidity will balance out the richness of the dish, while the bold flavors of the wine complement the complex flavors in the meat and sauce.

For those who prefer a white wine, I suggest going for an oaked Chardonnay or Viognier. The subtle hints of oak and butter in these wines are a perfect match for the tender beef and its velvety texture.

A fresh herb salad with arugula, basil, and parsley dressed in a light vinaigrette would add a refreshing touch to this indulgent dish. Roasted root vegetables such as carrots or parsnips also make great sides that bring out the savory flavors of the meat without overpowering it.

Whether you’re having a dinner party with friends or just cooking up something special for yourself, this wine-braised beef shanks recipe will leave everyone feeling satisfied and happy. Don’t forget to uncork a bottle (or two!) to accompany this delicious dish.

Make-Ahead, Storing and Reheating

“This Red Wine Braised Beef Shank is slow-cooked to perfection.”

This red wine braised beef shanks recipe is a great option for make-ahead dinners, as the flavors only get more enhanced over time. To store leftover braised beef shanks, allow it to cool at room temperature for about 30 minutes, then transfer it to an airtight container and refrigerate it for up to 4 days.

To reheat the braised beef shanks, there are few methods you can use depending on your preference. One option is to reheat in a covered pot on medium-low heat for about 20-30 minutes or until heated through. Alternatively, you can reheat in the oven by placing them in an oven-safe dish with some of the wine sauce and cover them with aluminum foil and bake at 350°F (175°C) for about 15-20 minutes or until heated through.

If you plan ahead to make this recipe for a special occasion, you can braise the meat up to three days before serving, which allows all of the flavors to meld together better. After browning the meat first, follow the recipe according to instructions and let cool completely before transferring it to an airtight container and storing in the refrigerator. The day of your dinner party, simply reheat over medium-low heat with the lid on or heat in the oven as mentioned above.

Furthermore, if you have leftover beef shank after reheating it multiple times, instead of wasting or throwing it away, consider repurposing them into another dish such as tacos, sliders or wraps. With their soft and tender texture and rich flavor profile, they are perfect ingredients that can add depth and complexity to other recipes as well!

Tips for Perfect Results

“Have a taste of this rich and savory Red Wine Braised Beef Shank.”

Braising beef can be a delicate process, but the result is worth it. For this red wine-braised beef shanks recipe, I have gathered some tricks to ensure perfect results every time. Here are my top tips:

First, make sure you sear the beef shanks before braising. Searing helps to creates a delicious crust on the outside of the meat, which locks in flavor and juices while cooking. Heat up your largest skillet over high heat, then add your beef shanks in one at a time. Cook them for 4-5 minutes on each side until the outside is browned and crispy.

Secondly, choose the right type of red wine to use. This recipe calls for dry red wine since it is complex enough to balance out the rich and hearty flavors of the beef shank while being affordable at the same time. The tannins in dry red wine help break down the meat fibers resulting in more tender and flavorful meat.

Another important tip is to cut your vegetables into uniform sizes so that they cook evenly. Make sure that your celery ribs, onions, carrots, and mushrooms are all roughly chopped to a similar size so that they cook evenly alongside your braised beef shanks.

And lastly, don’t rush the braising process. Beef shanks have a lot of connective tissues starting from their hindquarter, so they need longer cooking time to make them tender. Ideally, these should be cooked for at least two hours at low heat to create a succulent texture.

Follow these tips and be patient with your braising process—the results will be worth it when you take your first bite of juicy and tender beef shank with a deep red-wine sauce.


As the recipe comes to a close, let’s go over some frequently asked questions so that you can have a smooth experience making this red wine braised beef shanks recipe. With this information, you will have all the answers you need to make this recipe with confidence and ease.

What is the best red wine to braise beef in?

When it comes to making a red wine braised beef, it’s important to use a wine that is bold and full-bodied. Some suitable options include Cabernet Sauvignon and Zinfandel, while Pinot Noir can also work if you prefer a lighter flavor.

What wine is best with beef shanks?

Red wines that have a rich and earthy taste like Barolo, Barbaresco, Super Tuscan, Lagrein, Malbec, Côte Rôtie and Châteauneuf du Pape are perfectly complemented when paired with the savory and braised meat flavors of Osso Buco. This dish is known for its slow-cooked beef or veal shanks that are simmered in a tomato-based sauce, resulting in a meaty and rich dish that pairs well with these wine varieties.

Which cooking method is most commonly used for beef shanks?

When it comes to beef shanks, their toughness can be a hurdle to overcome. The key to making them delectable is the need for moist heat and simmering them for an extended period. Hence, slow cookers and soups are popular ways to prepare this cut of meat.

How long to boil beef shank until tender?

After adding stock to the pot with the beef shanks, I brought the mixture to a boil over high heat. Then, I lowered the heat to medium-low to keep it simmering. Any unwanted scum that came to the surface was skimmed off and thrown away. To enhance the flavor, I added fish sauce and black pepper to the pot. It took about 2 and a half to 3 hours for the beef to reach the desired tenderness through simmering.

Bottom Line

This red wine braised beef shanks recipe is a must-try for anyone seeking wholesome, hearty and flavorful meals. With simple yet robust ingredients, including fresh herbs, garlic, tomatoes, and dry red wine, this dish is a flavor explosion in every bite.

The meat becomes tender and succulent, infused with the rich flavors of the braising liquid. The accompanying sauce is versatile and pairs well with various dishes from mashed potatoes to pasta or rice.

Braising is an amazing method of cooking as it allows flavors to permeate through the meat while keeping it moist and tender. This recipe’s slow-cooking method guarantees fall-off-the-bone beef shanks that are full of flavor.

With tips on substitutions and variations, make-ahead, storing and reheating, this easy recipe should undoubtedly become a staple meal in your home.

The use of dry red wine further elevates the flavors in this dish. So be sure to use a quality bottle to ensure that unique flavor profile only present in good wine.

In conclusion, whether prepared using a pressure cooker, slow cooker or on a stove-top pot roast pan, this dish will not disappoint. From dinner parties to family dinners or even holiday feasts, any occasion will undoubtedly be better with this red wine braised beef shanks recipe on the menu!

Red Wine Braised Beef Shanks

Red Wine Braised Beef Shanks Recipe

This is a long cooking stew that is perfect for making in a pressure cooker to cut down on time. The original recipe is by Emeril Lagasse and he suggests you serve with Basil Mashed Potatoes and Sauteed Fennel and Leeks, Recipe #412931. I must say, the flavor combination is extremely pleasing. Included are both the stove top cooking method as well as the adaptation for the pressure cooker.
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Prep Time 30 mins
Cook Time 5 hrs
Course Main Course
Cuisine French
Calories 936.1 kcal


  • 3 tablespoons vegetable oil
  • 3 lbs beef shanks
  • 1 tablespoon emeril's creole seasoning (Bayou Blast)
  • 2 large onions, finely chopped
  • 2 celery ribs, finely chopped
  • 2 large carrots, finely chopped
  • 1/2 lb mushroom, stems trimmed
  • 8 garlic cloves, minced or 2 tablespoons minced garlic
  • 3 bay leaves
  • 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 1/2 cups dry red wine
  • 3 tablespoons tomato paste
  • 1 (15 ounce) can crushed tomatoes
  • 2 cups beef stock
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh ground black pepper


  • Heat a large Dutch oven over medium high heat.
  • Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
  • Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
  • Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
  • Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
  • Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
  • Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
  • Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
  • Taste and adjust seasonings and serve.
  • NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).

Add Your Own Notes


Serving: 673gCalories: 936.1kcalCarbohydrates: 28.8gProtein: 76.2gFat: 44.8gSaturated Fat: 14.5gCholesterol: 149.7mgSodium: 1845.5mgFiber: 5.4gSugar: 12.6g
Keyword Creole, Meat, Pressure Cooker, Stew, Stove Top
Tried this recipe?Let us know how it was!

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