Braised Beef Shanks Recipe

  • 4 beef shanks, trimmed (5 ounce )
  • 3 Shallots, chopped
  • 1 can no-salt-added diced tomatoes (14 1/2 ounce can)
  • 3/4 cup dry red wine
  • 3/4 cup reduced-sodium beef broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
Preheat oven to 300°. Spray Dutch oven with nonstick spray and set over medium-high heat. Sprinkle shanks with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add to Dutch oven and cook until browned, about 3 minutes per side. Transfer to plate. Add shallots to Dutch oven and cook, stirring, until soft, about 4 minutes. Stir in tomatoes, wine and broth, scraping up browned bits from bottom of plan. Bring mixture to boil and cook 3 minutes. Add shanks, 1/4 teaspoon salt, 1/8 teaspoon pepper. Cover and transfer pot to oven. Cook until shanks are fork-tender, about 1 hour and 45 minutes. Remove shanks from pot with slotted spoon; skim off and discard any fat from surface of sauce. Serve sauce over shanks.
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