Beef Shank Bourguignon

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Beef Shank Bourguignon


The chef uses an osso buco cut to make this classic French braise. You could use this recipe to braise veal shanks, lamb shanks, or beef cheeks.

Serves 6



6 (1-1/2-inch-thick) beef hind shank slices (about 3/4 lb. each)

1 Tbs. kosher salt

1 tsp. freshly ground black pepper

1 Tbs. canola or another neutral-flavored oil

4 oz. bacon (about 5 slices), cut into 1/2-inch pieces

3 medium yellow onions, thinly sliced

2 stalks celery, thinly sliced

2 large carrots, thinly sliced

2 Tbs. finely chopped fresh flat-leaf parsley leaves, stems reserved

3 cloves garlic, chopped (about 1 Tbs.)

1 can (14 oz.) diced tomatoes

2 Tbs. dark brown sugar

1 Tbs. tomato paste

Grated zest of 1 large orange (about 2 tsp.)

2 cups red wine

3 cups beef stock, or as needed

18 baby carrots, peeled, stems trimmed

2 Tbs. Dijon mustard

1/4 cup fresh breadcrumbs



Season the beef shanks all over with the salt and pepper.

Preheat the oven to 375°F.


In a large Dutch oven (or another high-sided ovenproof pan), heat the oil over high heat.

Add the bacon and cook until it’s crisp, about 5 minutes.

Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the fat in the pan.

Add the shanks to the Dutch oven and brown them on each side, about 3 minutes per side.

Transfer the shanks to a plate.

Add the onions, celery, sliced carrots, parsley stems, and garlic to the Dutch oven.

Cook the vegetables until they begin to soften, 3 to 5 minutes.

Return the shanks to the Dutch oven along with any juices that have collected on the plate.

Stir in the tomatoes, brown sugar, tomato paste, and orange zest.

Add the wine and cook it for 15 minutes to reduce it by half.

Add enough stock so the meat is just covered.

Bring the liquid to a simmer over high heat.

Put the lid on the Dutch oven (if you’re using a pan without a lid, cover it with foil).

Put the shanks in the oven to cook until the meat is fork-tender, about 2 hours.

Remove the meat from the oven, uncover the pot, and let the meat cool in the braising liquid for at least 30 minutes and up to overnight.

(To make in advance, allow the shanks to cool completely, then cover and refrigerate them in the cooking liquid.

Heat them in the liquid in a 350°F oven for 15 minutes to warm them through before proceeding to the next step.)


When you’re ready to serve the shanks, preheat the oven to 400°F.


Remove the beef shanks from the braising liquid and place them in a baking dish large enough to hold them in a single layer.

Strain the braising liquid into the dish, adding only enough to come halfway up the sides of the shanks.

(Strain and reserve the rest of the liquid to serve on the side.)

Put the baby carrots in with the beef shanks.

Spread 1 tsp. of the mustard on top of each shank and sprinkle 2 tsp. of breadcrumbs on the mustard.

Return the shanks to the oven to bake until the breadcrumbs are golden brown, about 10 minutes.


To serve, put a shank and a few carrots on each plate.

Ladle the sauce over and around each serving of meat and sprinkle with the parsley.



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