Fork-Tender Southern Braised Beef Shanks (Oven Recipe)

There's something comforting about putting beef shanks in the oven and letting the oven do all the work. This cut of meat may not look like much at first, but after a few hours, they turn into the most tender, flavorful dish - perfect for Sunday dinner. And, the sauce, oh, just wait and see. You'll be it over everything on your plate.

Here's my take: I swap the classic carrot and celery base for onion, bell pepper, and garlic, which makes the sauce richer and a little sweeter. Instead of wine, I deglaze with a beef bouillon mixture as my braising liquid.

If you're planning your menu, these beef shanks pair beautifully with fluffy yellow rice, a crisp peach and arugula salad, refreshing Southern cucumber-tomato salad, or creamy garlic mashed potatoes. And if you love slow-cooked comfort food, don't miss my Mississippi pot roast for another fall-apart tender beef recipe.

Jump to:

• What Are Beef Shanks
• Ingredient Notes
• How to Braise Beef Shanks (Southern-Style)
• Cree's Top Tips
• Common Mistakes and How to Avoid Them
• FAQ
• Can I make this in a slow-cooker?
• 📖 Recipe

What Are Beef Shanks

A beef shank is a cut from the cow's leg, typically sold bone-in and cross-cut. The connective tissue and marrow break down into the braising liquid, making the sauce richer and more delicious. When done right, you'll get fall-off-the-bone tenderness.

Ingredient Notes

These are the ingredients you'll need:

• Beef shanks (cross-cut, bone-in): The star of the dish. The bone marrow and connective tissue break down during braising, adding richness and body to the sauce.
• Onion (sliced thick): Adds sweetness and depth, and when sliced thick, it holds up during the long cook.
• Red or yellow bell pepper (sliced thick): Brings a gentle sweetness to the braise.
• Tomato paste: Adds umami, a hint of acidity, and helps thicken the sauce.
• Beef bouillon (Better Than Bouillon) + water: Creates a rich, savory broth to braise the shanks.
• Worcestershire sauce: Boosts umami and adds complexity to the broth.

See recipe card for quantities.

How to Braise Beef Shanks (Southern-Style)

Here's all you need to do.

• Pat the beef shanks with paper towels to absorb any excess moisture and season generously with your favorite seasoning.
• Sear them in a Dutch oven or heavy-bottom skillet until they're perfectly browned.
• Pour in your braising liquid and top with sliced onion, bell pepper, and garlic.

• Braise your beef shanks in the oven until they're fork-tender.

Cree's Top Tips

1. Choose cross-cut, bone-in beef shanks: The marrow melts into the sauce, giving you more richness and depth of flavor.
2. Pat dry before searing: Moisture prevents browning, so dry thoroughly for that deep, flavorful crust.
3. Don't crowd the pot: Sear in batches so each shank caramelizes instead of steaming.
4. Deglaze with bouillon mixture: Filling the pot only partway up the sides of the shanks keeps the braising liquid concentrated and the sauce flavorful.
5. Slice onions and peppers thick: They'll soften as they braise, but will not disappear into the sauce.
6. Use fresh herbs: Thyme slowly release their oils, adding layers of flavor to the sauce.
7. The next day: Like many braises, the flavor is even better the next day after the sauce settles and deepens.
8. Store and reheat: These shanks keep well. Refrigerate in their sauce up to 3 days or freeze up to 3 months. Gently reheat on the stovetop or a preheated 375°F oven, so they stay tender.
   

Common Mistakes and How to Avoid Them

• Skipping the browning step: Without a good crust, the sauce lacks depth. Try the oven-browning method if you want a more hands-off experience, but I recommend searing.
• Rushing the braise: Slow-braised beef shanks need at least 2.5-3 hours for collagen to break down for that melt-in-your-mouth tenderness.
• Overlooking seasoning: Bold cuts need bold seasoning. Don't be shy when seasoning your meat.
• Not straining the excess oil from the pot: This is a big one and is a MUST. After your beef shanks are completely done, you will see a layer of oil sitting on the top - that oil must be removed. The easiest and fastest way to remove the oil and keep the flavorful sauce is to use the OXO Gravy Separator. It's one of my favorite kitchen essentials.

FAQ

Can I make this in a slow-cooker?

Yes! After browning the shanks, add everything to a slow cooker and cook on low for 7-8 hours until they're fork-tender.

📖 Recipe