This Italian dish has tender beef shanks stuffed with plums and served with a lemon olive oil sauce. It’s a classic that deserves a special spot on your Sunday dinner table. It’s easier to make than it sounds! When it comes to braised beef or braised dishes, just let your oven do the work for you.
Braised Beef Shank Recipe
Let your oven do the work!
Ingredients
Braised Beef Shank Ingredients
- 1/2 Cup prunes or dried plums
- 1 teaspoon dried rosemary
- 2 kilos boneless beef shin shanks one whole leg or 2 whole logs, sliced into 3/4- to 1-inch thick sheets for easier rolling (you can order it from your butcher)
- 3 tablespoons vegetable oil
- 8 cups beef stock
- 1 Cup dry red wine
- 1 large white onion sliced
- 2 teaspoons rock salt
- 1 tablespoons lemon zest
- 3 cloves Garlic chopped
- 1/4 teaspoon white pepper
- 2 tablespoons extra virgin olive oil
- vegetables buttered, to serve
Instructions
- Preheat oven to 300ºF.
- Combine plums or prunes and rosemary in a small bowl. Spread mixture on one side of beef, roll tightly into a log, and secure with kitchen twine.
- Heat a heavy-bottomed casserole or Dutch oven over medium-high heat until smoking. Add oil and sear beef to brown all sides.
- Pour in stock and red wine. Add onions. Cover casserole.
- Transfer casserole to the preheated oven and cook until beef is fork-tender, about 3 to 4 hours. Remove beef from pot, set aside, and keep warm.
- Place casserole over low heat and add salt, lemon zest, garlic, and pepper. Simmer until sauce reduces to a third of its volume. Remove from heat and whisk in olive oil.
- Slice beef into rounds. Top with sauce and serve with buttered vegetables.
Tried this recipe?Let us know how it was!
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