Hearty Rosemary-Infused Beef Shank Boil
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein45gram
Ingredients
- Beef shank (preferably bone-in for more flavor; bright red color indicates freshness)1 kg
- Fresh rosemary sprigs (choose firm, green sprigs without brown spots)3 pieces
- Carrots (medium-sized, firm to the touch)2 pieces
- Onion (medium-sized, firm and dry skin)1 piece
- Garlic cloves (fresh, firm and plump)4 pieces
- Bay leaves2 pieces
- Whole peppercorns10 pieces
- Salt1.5 tsp
- Water (enough to cover the beef shank in the pot)2 liters
This hearty boiled beef shank recipe infused with fragrant rosemary is the perfect comforting meal that anyone can master. Using simple ingredients and easy kitchen techniques, you'll achieve tender, flavorful beef that's ideal for a warming dinner. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹900. The dish provides roughly 450 kcal per serving, is suitable for a high-protein diet, and has an easy cooking complexity with about 2 hours of total cook time.
Preparation instructions
Prepare the ingredients
1Peel and cut the carrots into large chunks. Peel the onion and cut it in half. Crush the garlic cloves lightly with the flat side of a knife to release flavor.
Place beef shank in pot and cover with water
2Put the beef shank in a large pot and fill with about 2 liters of cold water or enough to fully cover the meat. Starting with cold water helps dissolve impurities and results in a cleaner broth.
Bring water to a boil and skim foam
3Heat the pot over medium-high heat until the water comes to a rolling boil, about 10-15 minutes. As foam and impurities rise to the top, use a slotted spoon to gently skim them off. This keeps the broth clear and improves flavor.
Add vegetables and seasonings
4Add the prepared carrots, onion halves, smashed garlic, fresh rosemary sprigs, bay leaves, whole peppercorns, and salt to the pot. Stir gently.
Simmer gently until meat tender
5Reduce heat to low so the liquid simmers gently, not boiling vigorously. Cover partially with a lid and cook for about 2 hours, or until the beef is fork-tender. Check occasionally to ensure the water covers the meat, adding a little hot water if needed.
Check internal temperature for safety
6Use a meat thermometer to check the internal temperature of the beef shank. It should reach at least 70°C (158°F) for safe consumption, though cooking to 80-90°C (176-194°F) makes the meat more tender. When fork-tender, it is safe and ready to serve.
Remove beef and strain broth
7Take the beef shank out of the pot and set aside to rest for a few minutes. Strain the broth through a fine sieve if desired for a clear consommé. You can use the broth and vegetables as a base for soups or sauces.
Serve and enjoy
8Slice or shred the beef shank meat and serve with your favorite sides, spooning some warm broth over for extra flavor.
Cooking Tips
1If you prefer a richer flavor, sear the beef shank in a hot pan for a few minutes on each side before boiling.
2Use a large pot to prevent overcrowding, ensuring even cooking.
3Keep the simmer low; a gentle simmer prevents tough, dry meat.
4Store leftover broth in the fridge for up to 3 days or freeze for longer storage.
5Always wash hands and utensils after handling raw meat to avoid cross-contamination.
Equipment Needed
- Large pot
- Knife
- Cutting board
- Slotted spoon
- Meat thermometer
- Fine sieve (optional)
Shopping List
- [ ] Beef shank (1 kg) — look for bright red color and firm texture
- [ ] Fresh rosemary sprigs (3 pieces) — choose vibrant green sprigs
- [ ] Carrots (2 medium) — select firm, unblemished carrots
- [ ] Onion (1 medium) — pick a dry, papery skin onion
- [ ] Garlic cloves (4) — fresh, firm cloves
- [ ] Bay leaves (2) — dried
- [ ] Whole peppercorns (10) — black peppercorns
- [ ] Salt (1.5 tsp) — common cooking salt
Estimated total cost: $12 USD
FAQ
Can I cook beef shank in a slow cooker?
Yes, you can cook beef shank in a slow cooker on low for 6-8 hours to get very tender meat.
Is it necessary to use bone-in beef shank?
Bone-in beef shank adds more flavor and richness to the broth, but boneless can be used if preferred.
How do I store leftover boiled beef shank?
Store cooled beef shank and broth in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
What sides go well with boiled beef shank?
Mashed potatoes, steamed vegetables, or crusty bread are excellent to serve with this dish.