These beef shank recipes will totally wow your friends and family.
They give a whole new meaning to the term “leg day.” In fact, you’ll never want to skip leg day again!
If you didn’t know (or haven’t yet guessed) shanks are the leg portion of the cow.
Shanks tend to be tough and sinewy because those muscles are used so frequently.
That means they need to cook low and slow. And when cooked properly, shanks are one of the most flavorful cuts of meat.
Here are 23 of the best beef shank recipes on the internet!
Until recently, I only had osso bucco once. And I was lucky enough to try it in Italy, where it originates.
To this day, it was one of the best things I’ve ever put in my mouth.
And then I found out just how easy it is to make at home. This dish is deliciously rustic, yet also sort of fancy.
But beef shanks are not expensive (relative to other beef cuts, anyway).
So, you can really impress your guests, without taking out a second mortgage.
The shanks are braised in butter, beef stock, and white wine.
They’re accompanied by onions, garlic, carrots, and tomatoes. Everything sits and simmers together for 5 hours.
And the result is tender, beefy, incredibly flavorful food heaven.
This is a meal made for a Norse god. Or at the very least, for someone with an appetite like a Viking.
After all, this dish features Thor’s hammer beef shanks.
Which are a type of beef shank, with extra bone protruding from the top.
The result looks a lot like a meaty Mjolnir. Luckily, the extra bone also provides extra flavor.
And when combined with red wine, carrots, herbs, onions, garlic, and tomato paste, it’s divine.
Serve this with your favorite style of potato and enjoy. Just be sure to eat it on Thursday (cause it’s Thor’s Day)!
Garlic and herb-seasoned anything will be delicious.
That’s just a culinary fact. So, you can imagine just how tantalizing this beef shank is.
First, the sharpness of the garlic mellows out during the cooking process. This leaves only deliciousness behind.
And the flavor of the herbs infuses itself into the meat.
So not only is the meat super soft and tender, but it tastes utterly fabulous.
Do you know how English around the world is technically the same thing?
But due to accents, slang, and dialects, it’s different?
Well, that’s kind of what this slow cooker osso bucco is. You understand it to be the same thing as the first recipe.
But it’s just different enough to get its own “about me” section.
So yes, a few ingredients changed (hello, balsamic!) and the cooking method changed.
But it’s just as delicious and easy and worth trying.
If Chinese food is known for anything, it’s for flavor. And plenty of it! These spiced and braised beef shanks are no exception.
The beef is already good on its own. But everything else makes this dish exceptional.
It has Sichuan peppercorns, garlic, scallions, cardamom, star anise, ginger, fennel, and more!
That’s barely the tip of the iceberg when it comes to amazing ingredients.
This is the kind of comfort meal that sticks to your bones. And I think it’s better than traditional beef stew made with chuck.
Because the shanks contain so much more deliciousness.
That’s (and I’m sorry to any queasy folks reading) because of the bones and tendons.
The tendons break down and add richness to the broth. And the bone leeches out its marrow.
So, you get an even more beefy stew.
I love, love, LOVE Pho! As far as noodle soups go, it’s really hard to beat in my book.
Ramen is up there, too, but pho is so light and delicate and delicious.
Yet despite its lightness, it absolutely explodes with flavor.
Every ingredient from the rice noodles to the meat to the spices is important.
And they all work together to create the perfect soup.
When Italy and Ireland collide, you get one delicious dinner.
And this Guinness-braised osso bucco proves it. It’s a classic Italian dish, with hearty Irish ingredients and flavors.
So, basically, t’s really yummy.
This delicious dish gets its classic red color from a tantalizing mix of spices.
But the star of this dish is red chili bean paste. It imparts so much rich, earthy umami to the beef.
You’ll love it.
This dish tastes like the perfect mix of Chinese pepper steak and French beef bourguignon.
It’s wonderfully lavish and utterly delectable.
Is there anything about this dish that DOESN’T sound good?
I don’t think so. It has beer, beef, garlic, and grits, and each element is fantastic on its own.
And together, it’s like your mouth won tickets to the Superbowl.
Or any other big, exciting event you might only get to attend once in your life. (But you can make these all the time!)
Every forkful, spoonful, or fingerful bursts with richness and deliciousness.
The pressure cooker takes 5 hours’ worth of braising and shoves it into one hour!
And you still get a mouthwateringly tender beef shank dinner. You really, truly can’t beat that.
Barbacoa beef is one of my favorite Mexican dishes.
It features super succulent meat braised in a sauce of chiles, herbs, broth, and veggies.
This recipe is extra special because it uses Mexican beer in the braising liquid.
After it cooks, the meat is shredded and soaked in sauce.
Now you can use the barbacoa for tacos, burritos, or to eat alone. It’s irresistible!
There’s only one downside to this incredibly impressive and utterly fantastic beef shank.
You must have a pellet grill or smoker. But if you have one, then you’re in luck!
Because this is some of the best-tasting beef you’ll ever try.
If you don’t, try to make friends with someone who does.
Your first step to friendship can be introducing them to this recipe.
Taco Tuesday will never be the same once you try this delicious taco bar!
First, there’s the chile and beer-braised shredded beef. It’s absolutely mouthwatering.
And you add pickled onions, lime crema, and slaw, holy moly!
And don’t worry, all parts are included in the recipe.
You can never go wrong with a good noodle soup.
And since this soup is like the lovechild of ramen and pho, you know it’ll be good.
This recipe is perfect for those nights when you want to feel like a kid again. It’s got barley and veggies and juicy beef.
It’s just like the canned soup you ate when you were little.
Except it’s so much richer, more flavorful, and all-around better!
Like the Chinese spiced beef shank recipe, this recipe is stuffed with aromatic spices.
And a homemade soy sauce braising liquid takes the flavors over the top!
Taiwanese beef shank is traditionally served in two ways. But first, it’s braised in wine, water, soy sauce, aromatics, and spices.
One way is to eat it cold as an appetizer. This sounds amazing because it really lets all the flavors shine.
The other way is with noodles, which is always a good idea.
Add a hint of spice to your menu with these delicious Chile Colorado beef shanks. But don’t worry, they’re not too spicy.
This dish features simple braised beef served with a Chile Colorado sauce.
The sauce is made with guajillo and ancho chiles. They are slightly less spicy than jalapeños.
But they taste utterly delectable! Plus, the dish has plenty of other seasonings that will make your tastebuds sing.
Serve everything with rice, and dinner is ready.
This Indian stew is so full of flavor it’s like my suitcase on vacation, jam-packed.
If Nihari was my suitcase, you’d have to sit on it to close it.
That’s how much yumminess is inside. Every bite is decadent, which is not a word I typically use for savory dishes.
This is the kind of meal you want on a cold, wintry evening.
Everything about this earthy, meaty, satisfying dish screams warmth and coziness. Oh, and it’s delicious.
That’s because it’s chock-full of rich mushrooms, red wine, broth, savory herbs, and fragrant aromatics.
Did you know basic, red, meat-filled pasta sauce is technically ragu? Yep!
Because ragu only refers to a sauce made with meat and veggies.
But this braised beef shank ragu? It is exceptional. And it has the best meat sauce that will ever grace your plate.
Every forkful features red wine-braised beef, bone marrow, and veggies.
Also, there are plenty of herbs and other aromatics.
It’s thick and meaty, with so much scrumptious flavor.
Of course, it takes a bit of time to make. But every second is 100% worth it.
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