Tender Slow-Cooked Beef Shank with Rosemary
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat20gram
Protein38gram
Ingredients
- Beef shank (with bone for more flavor, if available)1.2 kg
- Fresh rosemary sprigs3 pieces
- Garlic cloves (finely chopped)4 piece
- Onion (medium, sliced)1 piece
- Carrot (peeled and chopped)2 piece
- Celery stalks (chopped)2 piece
- Beef stock or broth (low sodium preferred)500 ml
- Olive oil2 tbsp
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Bay leaves2 piece
Enjoy a comforting and rich slow-cooked beef shank infused with aromatic fresh rosemary. This recipe guides you through the simple steps to achieve fall-off-the-bone tenderness using common kitchen equipment and ingredients. The slow cooking process breaks down the connective tissues in the beef shank, resulting in a deeply flavored and melt-in-your-mouth dish perfect for a cozy meal. The total cost of ingredients is approximately $15 USD / €14 / £12 / ₹1150, making it an economical yet impressive dish. This recipe serves 4 and contains approximately 450 kcal per serving. It fits well into a balanced diet and is medium in difficulty, requiring about 40 minutes of preparation and 4 hours of cooking time.
Preparation instructions
Prepare and season the beef shank
1Pat the beef shank dry with paper towels to help it brown properly. Season generously with salt and freshly ground black pepper on all sides. This enhances the flavor and helps create a nice crust.
Brown the beef shank for flavor
2Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, sear the beef shank on all sides for about 3-4 minutes per side until deeply browned. Browning develops rich flavor.
Sauté the vegetables
3Remove the beef and set aside. In the same pot, add sliced onion, chopped carrot, celery, and garlic. Cook over medium heat for about 5 minutes until vegetables soften and release aroma, stirring occasionally.
Deglaze and combine ingredients
4Pour in about 100 ml of the beef stock to deglaze the pot, scraping up browned bits stuck to the bottom with a wooden spoon. Return the beef shank to the pot along with the remaining stock, fresh rosemary sprigs, and bay leaves. Ensure the liquid covers at least two-thirds of the beef.
Slow cook the beef shank
5Bring the liquid to a gentle simmer, then reduce heat to low and cover the pot with a tight-fitting lid. Let it cook slowly for about 3.5 to 4 hours. Check occasionally to ensure it’s simmering gently, not boiling. This slow cooking process breaks down tough connective tissues for tender meat.
Check for doneness and safe internal temperature
6Use a meat thermometer to ensure the beef shank reaches an internal temperature of at least 85°C (185°F) for optimal tenderness and food safety. The meat should be fork-tender and easily pull away from the bone.
Rest and serve
7Carefully remove the beef shank from the pot and let it rest for 10 minutes before slicing or shredding. This allows juices to redistribute for moist meat. Strain the cooking liquid to make a flavorful sauce, adjust seasoning to taste, and serve alongside the beef.
Cooking Tips
-Use a heavy-bottomed pot or Dutch oven for even heat distribution and better simmer control.
-If you don't have fresh rosemary, dried rosemary works, but use about one-third the amount as fresh.
-Avoid opening the lid frequently during cooking to maintain steady temperature and moisture.
-Refrigerate leftover cooked beef shank within two hours to avoid bacterial growth and consume within 3 days.
-For extra flavor, marinate the beef shank with garlic, rosemary, salt, and pepper overnight.
Equipment
- Heavy-bottomed pot or Dutch oven with lid
- Meat thermometer
- Wooden spoon
- Sharp knife
- Cutting board
- Tongs
Shopping List
- [ ] Beef shank (1.2 kg) - Approximately $12
- [ ] Fresh rosemary sprigs (3 pieces) - Approximately $1
- [ ] Garlic cloves (4 pieces) - Approximately $0.50
- [ ] Onion (1 medium) - Approximately $0.50
- [ ] Carrots (2 pieces) - Approximately $0.70
- [ ] Celery stalks (2 pieces) - Approximately $0.70
- [ ] Beef stock or broth (500 ml) - Approximately $2
- [ ] Olive oil (2 tbsp) - Approximate portion from a bottle
- [ ] Salt and black pepper - Pantry staples
Tips: Choose fresh beef shank with good marbling and color. Fresh rosemary should be vibrant green without browning or drying. Pick firm vegetables without bruises or spots.
FAQ
Can I use a slow cooker instead of stovetop?
Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours or until the beef is tender.
What if I don’t have a meat thermometer?
Check doneness by testing if the meat is fork-tender and easily pulls away from the bone. However, using a meat thermometer is recommended for food safety.
Can I freeze leftovers?
Absolutely! Store cooled leftovers in airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How do I avoid cross-contamination when handling raw beef?
Always use separate cutting boards and utensils for raw meat. Wash hands thoroughly with soap and hot water after touching raw beef and sanitize surfaces to prevent bacteria spread.