Tender Boiled Beef Shank with Rich Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat20gram
Protein30gram
Ingredients
- Beef shank, bone-in (look for fresh, bright red color and firm texture)1.2 kg
- Onion, medium, peeled and quartered1 piece
- Carrot, peeled and cut into chunks2 pieces
- Celery stalk, chopped2 pieces
- Garlic cloves, peeled3 pieces
- Bay leaves2 pieces
- Black peppercorns1 tbsp
- Saltto taste n/a
- Water2.5 liters
- All-purpose flour (for gravy)2 tbsp
- Vegetable oil or butter (for gravy)2 tbsp
- Beef broth (optional, for gravy)1 cup
This recipe guides you step-by-step to boil beef shank until it's fall-apart tender and to prepare a rich, flavorful homemade gravy. Beef shank is a budget-friendly cut packed with collagen, which breaks down beautifully with slow cooking to create a tender and tasty dish. The total cost of ingredients is approximately $12 USD, €11, £9, and ₹900, feeding 4 servings. Each serving offers around 350 kcal with a balance of protein and fat. This dish is of medium complexity and takes about 3.5 hours total including simmering time. It is perfect for meat lovers looking for comforting, home-cooked goodness with straightforward, safety-focused instructions.
Preparation instructions
Prepare the ingredients
1Rinse the beef shank under cold running water and pat dry. Prepare vegetables by peeling and cutting onion, carrots, and celery. This builds flavor into the cooking liquid.
Place beef and veggies in pot
2Put the beef shank, onion, carrots, celery, garlic cloves, bay leaves, and black peppercorns into a large stockpot. Add 2.5 liters of cold water until the shank is covered.
Bring to boil and reduce to simmer
3Heat the pot over medium-high heat and bring to a boil. Once boiling, skim off any foam that appears on the surface, helping to keep the broth clear. Then reduce heat to low and cover partially with a lid to maintain a gentle simmer.
Simmer and cook beef shank
4Cook the beef shank at a gentle simmer for approximately 3 hours or until the meat is fork-tender and easily pulls away from the bone. Monitor to ensure the liquid is simmering gently, adding more water if needed.
Check internal temperature
5Use a food-safe meat thermometer inserted into the thickest part of the beef shank. The safe internal temperature for beef is at least 63°C (145°F) for medium rare, but for this slow-cooked preparation, aim for about 88-92°C (190-198°F) which ensures connective tissue is broken down and meat is tender and safe.
Remove beef and strain broth
6Lift the beef shank out carefully and set aside covered to keep warm. Strain the broth through a fine sieve to remove vegetables and spices, then reserve the liquid for the gravy.
Make the gravy base
7In a separate pan, heat 2 tablespoons of vegetable oil or butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes until the mixture turns golden and smells nutty. This is the roux and will thicken the gravy.
Add broth to make gravy
8Gradually pour in 2 cups (500 ml) of the strained beef broth while whisking constantly. Bring to a gentle boil and cook until thickened, about 5 minutes. Add salt and pepper to taste. Optionally, add 1 cup (240 ml) beef broth for a richer gravy and stir well.
Serve your beef shank and gravy
9Slice or pull apart the tender beef shank meat and serve it hot with the rich gravy poured over. This pairs wonderfully with mashed potatoes or steamed vegetables.
Cooking Tips
1Patting the beef dry before cooking helps develop better flavor in the broth and prevents excess foam.
2Avoid boiling the meat vigorously as this can make it tough; a low simmer is best to tenderize the beef.
3Use a meat thermometer to ensure safe internal temperature and perfect tenderness every time.
4Leftover broth can be refrigerated or frozen for future soups or stews.
Equipment
- Large stockpot or Dutch oven
- Fine mesh sieve or strainer
- Meat thermometer
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Shopping List
- [ ] Beef shank, 1.2 kg (~$9) - Choose fresh, bright red meat, firm to touch without excess moisture.
- [ ] Onion, 1 medium (~$0.50) - Pick firm onions with dry skin.
- [ ] Carrots, 2 pieces (~$0.70) - Look for vibrant orange color and firmness.
- [ ] Celery stalks, 2 (~$0.60) - Crisp and fresh stalks with no wilting.
- [ ] Garlic cloves, 3 (~$0.30) - Firm and plump bulbs without spots.
- [ ] Bay leaves, small packet (~$1.00) - Dried, store in a cool, dark place.
- [ ] Black peppercorns, small packet (~$1.00) - Whole peppercorns provide freshest flavor.
- [ ] All-purpose flour, small quantity (~$0.20) - Use plain flour for gravy.
- [ ] Vegetable oil or butter, small quantity (~$0.50) - Choose a neutral oil or salted butter.
- Optional: Beef broth, 1 cup (~$1.00) - For richer gravy, can substitute with reserved cooking liquid.
Total approximate cost: $14.80
Tips: Always check for freshness and firmness in meat and produce to ensure best flavor and safety.
FAQ
How do I know when the beef shank is fully cooked and safe to eat?
Use a meat thermometer to check the internal temperature. For boiled beef shank cooked until tender, it should reach 88-92°C (190-198°F) to ensure collagen breaks down and the meat is safe and tender.
Can I use a pressure cooker to boil beef shank?
Yes! Using a pressure cooker can reduce cooking time to about 1 hour. Follow your pressure cooker manual and ensure the beef reaches safe internal temperature.
How do I avoid cross-contamination when handling raw beef?
Always use separate cutting boards and utensils for raw meat and wash your hands and equipment thoroughly with hot, soapy water after contact with raw beef to prevent cross-contamination.
Can I substitute beef shank with another cut of beef?
You can use other tougher cuts like oxtail or short ribs as they also benefit from slow cooking. Adjust cooking time as needed until meat is tender.