An Impressive Mediterranean Beef Shank is a tender, ‘fall off the shank’, cut of beef, braised in wine and Mediterranean spices, herbs, and root veggies.
Beef With A Bone Is Where The Flavor Is!
As the days grow shorter and the chill settles in, there’s nothing quite like the promise of a hearty, soul-warming meal waiting at the end of the day. This beef shank, slow-cooked to fall-off-the-bone perfection, is a celebration of Mediterranean flavors and old-world comfort. Imagine a rich tapestry of herbs, garlic, mingling with the deep, mellow warmth of red wine, each note coaxed out gently as the beef simmers in its own savory juices.
The magic happens in one pot, no fuss, just the kind of cozy, homey cooking that fills the kitchen with aromas that linger long after the first taste. By the time you’re ready to sit down, the beef is tender enough to melt in your mouth, and the sauce has concentrated into a luscious, wine-kissed glaze that clings to every bite. Serve it with a Moroccan Rice or a French Dauphinoise Potato recipe or simply a crusty loaf of Olive Bread to mop up every last drop.
What Is Beef Shank?
Beef shank is a cut of meat taken from the leg of cattle. While a gorgeous cut of meat, there is very little fat. Fat content on a beef shank is low and muscle fiber is high, which can produce a tough cut of meat.
Cooking a beef shank properly is definitely worth knowing how to do, simply because this cut of meat also tends to be less expensive, and let’s not forget “the closer to the bone, the sweeter the meat”!
Beef Shank vs Osso Bucco
Ever go to your butcher to purchase Osso Bucco and find yourself sticker shocked at the price? Well, that’s because Osso Bucco is veal; the shank of a baby cow. Wait till that calf gets bigger and becomes a steer and the price drops!
Seems odd to me that veal costs so much more than beef when a farmer has to pay lots to feed and raise it. Tender, you say? Honestly, just about any cut of meat can be tender, depending on how you prepare it.
Buying Beef Shank
Often times, you will find beef shank already cut into sections, packaged and ready to purchase. At a butcher shop or quality grocery store, you can often find the shank still whole.
On this occasion, it was this gorgeous cut of meat in the glass counter, that caught my eye. Bone in and a huge chunk of meat wrapped around the bone, is how I found this cut. I had to have it. I believe it was about 5 pounds total, and the cost was under $25.00.
Mediterranean Style Cooking Of Meat
Dating back to ancient time, where Mediterranean cooking comes from, the art of preparing inexpensive, tough cuts of meat into tender succulent dishes, was born.
Herbs, spices, wine, olive oil, braising the meat and slow simmering it, as in a Tajine, is the way tender cuts of meat were created. Mediterranean meat, often meant lamb or goat.
In my kitchen, I apply the same technique, I grew up using, to cook other types of meat, such as this beef.
Beef, to me, has way less flavor than lamb or goat, so cooking with spices, herbs and wine are the way I usually will prepare inexpensive cuts of beef.
A big ole Tomahawk? Now that’s an impressive cut and a different story. Brazilians are the best at cooking that cut of meat:
- Heavily seasoned in coarse salt. Left out to begin to rot and then throw that hunk of meat on a hellish fire. Perfection!
How To Prep An Impressive Mediterranean Beef Shank
First, you will want to rub the meat well with coarse salt and herbs; preferably fresh herbs that still have their oil in them.
Thyme, oregano or Rosemary are usually my preference.
Secondly, simply let the seasoned meat sit out room temperature for about an hour.
The worst way to cook meat, is right out of the fridge. Inside is cold, outside gets the heat first… no, not a good approach.
While waiting on the meat, chop your onions, smash the garlic, chop up some celery, carrots and potatoes. Toss these veggies in a little olive oil, salt and herbs.
Third and ready to cook step; get a heavy pot with a lid (Dutch oven type), hellishly hot. Drizzle a little olive oil and a pat of butter into the pan, remember the meat has little fat.
Time To Cook The Beef Shank
Toss that big ole shank into the pan. Sear it hard on all sides and remove it. Now the simmering steps:
- Add the seasoned veggies to the hot pan with a little more olive oil, toss them around, then lower the heat.
- Pour in the wine.
- Put the meat back in, lower the heat, lid on.
- Let this simmer on low for about an hour.
- Remove the cover and reduce the stock until velvety.
Ingredients Needed For This Mediterranean Inspired Beef Shank
- Beef shank – whole or cut – The star of the show. This cut is full of connective tissue and marrow, which slowly melts during braising, creating an incredibly rich, gelatinous texture and deeply flavorful meat that falls off the bone.
- Coarse salt – Enhances the natural flavors of the beef and vegetables, helping to draw out moisture for better browning and a more intense, savory profile.
- Olive oil – Adds a fruity, slightly peppery richness and helps sear the beef to develop a golden crust, locking in juices while layering flavor.
- Butter – Introduced at the browning stage or toward the end, it brings silkiness and depth to the sauce, rounding out the acidity of the wine and bright herbs.
- Onion – A foundational aromatics layer. As it slowly softens, it adds natural sweetness and complexity, mingling beautifully with the wine and herbs.
- Carrots – Offer a gentle sweetness and earthy undertone, balancing the savory beef and wine, and help thicken the braising liquid as they break down.
- Potatoes – Optional but comforting. They soak up the rich, wine-scented braising liquid, becoming tender pillows of flavor that complement the beef.
- Garlic – Adds warmth and an aromatic punch, infusing the meat and sauce with the signature depth of Mediterranean cuisine.
- Fresh thyme or rosemary – Herbs like these lend woodsy, fragrant notes that cut through the richness, brightening the dish while enhancing its Mediterranean character.
- Red wine – More than a liquid, this is flavor-building magic. It tenderizes the meat while imparting acidity, fruitiness, and subtle spice, which reduces into a luscious sauce as the beef braises.
- Chili pepper – A subtle heat element that wakes up the palate and adds complexity, balancing the richness of the meat and butter.
- Beef broth – Provides the braising liquid that transforms the shank into a tender, succulent masterpiece. It adds depth, umami, and the foundation for a luscious sauce once reduced.
Equipment Needed Because The Right Kitchen Tools Make Your Work Easier
- Large cast iron pan with a lid or Dutch Oven – The heart of the kitchen for this recipe. Its heavy base distributes heat evenly, allowing the beef to sear beautifully and then braise slowly in its own juices, wine, and broth, developing rich, tender flavor.
- Tongs – Essential for handling the hot beef shank safely. They help turn and move the meat without piercing it, so all those precious juices stay locked inside.
- Cutting board – Provides a stable, safe surface for chopping vegetables and herbs, keeping prep organized and efficient.
- Chopping knife – Your best friend for slicing onions, carrots, potatoes, and herbs with precision, ensuring even cooking and optimal flavor release.
- Measuring cup & measuring spoons – Help you pour liquids and seasonings with accuracy, keeping the balance of wine, broth, salt, and spices just right for that perfect Mediterranean flavor.
- Slotted spoon – Handy for lifting vegetables or moving the shank without losing the flavorful braising liquid that will become your sauce.
- Stovetop or burner – The starting point for searing the beef and aromatics, and then a gentle simmer to slowly transform the ingredients into a melt-in-your-mouth comfort meal.
Impressive Mediterranean Beef Shank
Equipment
- Large cast iron, or Dutch oven pot with lid
Ingredients
- 3-5 lb Beef Shank
- Coarse salt to taste
- 3 tbsp Olive oil
- 2 tbsp Butter
- 1 cup Onion chopped
- 1 cup Celery chopped
- 2 cups Carrots rough chopped
- 3 cups Potatoes rough chopped
- 3 Garlic cloves chopped
- Thyme or Rosemary bundle
- 1/2 litre Red wine
- 1 Chili pepper finely chopped
- 12 oz Beef broth
Instructions
- Rub the salt and some of the herb leaves into the beef. Allow the beef to sit out at room temperature for an hour.
- Meanwhile, chop the onions and celery, set aside. Finely chop the chili pepper. Cut the carrots and peeled potatoes into 1-inch cubes, toss with 1 tbsp of olive oil. Have beef broth ready.
- Heat a large heavy cast iron or Dutch-oven pan, that has a lid, really hot. Quick drizzle 1 tbsp olive oil and 1 tbsp of butter into the pan and put the beef in to sear it fast on all sides. Remove the meat.
- Add the remaining oil and butter into the hot pan and caramelize the onions and celery for a minute. Add the carrots, potatoes, chili pepper, remaining herbs and toss in the pan for another minutes. Add the wine, the broth and put the beef back in. Lid on.
- Turn down the heat and cook 45-minutes with the lid on.
- Remove the lid and allow to simmer until the broth reduces to a thick texture, about 15 – 30 minutes. Remove from stove to rest a few minutes, slice and serve rustic style with veggies and broth and a good crusty bread.
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