Slow-Braised Beef Shank in Red Wine with Celeriac
Tender beef shanks slowly braised in red wine with celeriac and carrots create a rich, hearty main dish perfect for Sunday or festive dinners.
- Prep20 min
- Cook4h 30m
- Total4h 50m
- DifficultyMedium
- Servings4
This is a classic slow-cooked dish where beef shanks are first coated in flour and seared until deeply golden, then gently simmered with wine and vegetables for hours. The long, slow cooking breaks down the connective tissue, resulting in fork-tender meat and a luscious, silky sauce.
Serve the braised shanks over creamy mashed potatoes and accompany with pickled vegetables for a complete, comforting meal. The dish improves if made a day ahead, allowing the flavors to meld even more.
Ingredients
Servings
Converted amounts are rounded.
Method
- Season the flour with salt and pepper on a large plate. Dredge each slice of beef shank in the flour, shaking off any excess.
- In a wide, heavy-bottomed pot, heat the olive oil over high heat. Sear the meat in batches, about 4 minutes per side, until well-browned and a crust forms. Transfer the browned pieces to a platter.
- Return all the meat to the pot, layering the slices. Add the chopped onions, carrots, and celeriac cubes. Cook together for 2-3 minutes, stirring as best you can (the pieces will be crowded).
- Pour in the red wine to deglaze the pot and let it bubble for 2-3 minutes to cook off the alcohol.
- Add the vegetable broth or water. Bring to a gentle boil, then reduce the heat to the lowest setting. Cover the pot with a lid and simmer very gently for about 4 hours, until the sauce has thickened and the meat is fork-tender.
- Serve the braised beef shanks with mashed potatoes and pickled vegetables on the side.
💡 Tips
- For even more flavor, marinate the beef shanks in the red wine and some herbs overnight before cooking.
- If the sauce seems thin after braising, remove the meat and boil the liquid uncovered for 5-10 minutes to reduce and thicken.
- This dish tastes even better the next day; refrigerate and reheat gently.
Inspired by a recipe from Γαστρονόμος