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–+ servings
Close-up of braised beef shank topped with onion and bell peppers, showing fork-tender texture in a rich Southern-style sauce.

Fork-Tender Oven Braised Beef Shanks (Southern-Style)

By Cree
Fork-Tender Oven Braised Beef Shanks (Southern-Style)
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.
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Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Sear Shanks: 10 minutes
Total Time: 3 hours 10 minutes
Calories: 464kcal
Fork-Tender Oven Braised Beef Shanks (Southern-Style)

Equipment

  • Dutch Oven or heavy-bottom skillet
  • Tongs
  • Paper towels
  • measuring cup
  • Measuring spoons
  • Cutting board
  • Chef's knife

Ingredients 

  • 6 lbs beef shanks (washed and patted dry with paper towels)
  • 3 tablespoon Cajun seasoning
  • 1 tablespoon kosher salt (or to taste)
  • 4 tablespoon avocado oil (or other neutral oil)
  • 1 tablespoon tomato paste
  • 5 teaspoon beef boullion (I use Better Than Bouillon)
  • 5 cups water
  • ½ onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 5 garlic cloves
  • 4-5 sprigs fresh thyme (tied into a bouquet with kitchen twine)
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon black pepper

Instructions

  • Wash bell peppers and pat dry with paper towels. Slice them fairly thick. Peel the outer skin of the onion and slice it fairly thick as well. Peel 5 garlic cloves and mince. Set aside.
  • Wash the shanks and pat them completely dry with paper towels. Season generously with Cajun seasoning and kosher salt, and black pepper. Gently massage the seasoning into the beef shanks.
  • Place a Dutch oven over medium heat until hot. Add avocado oil and let it heat until shimmering.
  • Working in batches, sear the shanks on all sides until deeply browned. Avoid overcrowding the pot so the shanks sear properly instead of steaming.
  • Once all shanks are seared, remove them briefly from the pot and place on a clean plate. Lower the heat and add the tomato paste. Cook for 3–4 minutes, stirring often, until it darkens slightly and loses its raw flavor.
  • Dissolve the beef bouillon in 5 cups of water by whisking. Return the shanks to the Dutch oven, then pour in the bouillon mixture. The liquid should not cover the shanks completely but come up around the sides.
  • Top the shanks with sliced onion, sliced bell pepper, whole garlic cloves, and the thyme bouquet.
  • Cover the Dutch oven with its lid and transfer to a preheated 350°F oven. Let the beef shanks braise for about 2 hours and 50 minutes, or until fork-tender and nearly falling off the bone.
  • Remove the shanks to a serving platter. Skim the accumulated grease from the surface of the braising liquid and discard, KEEPING the pan juices.
  • Spoon the pan juices over the beef shanks and serve immediately.

Nutrition

Calories: 464kcal | Carbohydrates: 7g | Protein: 61g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 1414mg | Potassium: 1305mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2460IU | Vitamin C: 65mg | Calcium: 87mg | Iron: 8mg

Nutrition Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.

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