26 August 2014,14:42 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours

Preparation Method :

  • Make 5 incisions around the edge of each shank to stop them curling up during cooking. Dredge the shanks in the flour and sprinkle with salt and pepper.
  • Heat the oil in a large, heavy-bottomed saucepan over medium-high heat and cook the shanks briefly on both sides. Remove and set aside.
  • Melt the butter in the pan and add the carrot, onion, celery, and sage. When the vegetables are soft, add the meat and cook for a few minutes. Pour in the wine.
  • When the wine has evaporated, add the stock and tomatoes, and season with salt and pepper to taste.
  • Cover and simmer over low heat until the meat is very tender.


  • 8 veal hind shanks, cut into thick slices
  • 100 grams all-purpose (plain) flour
  • Salt and freshly ground black pepper
  • 100 ml sesame oil
  • 5 tablespoons butter
  • 2 carrots, finely chopped
  • 2 onions, finely chopped
  • 2 stalk celery, finely chopped
  • 6 sage leaves, torn
  • 500 ml dry white wine
  • 500 ml beef stock
  • 4 tablespoons tomatoes, peeled and diced

1 comment for “Braised Beef Shanks”

  • shane warner
    Posted 11 October 2021 at 18:12:06

    I would like to say that this blog really convinced me to do it! Thanks, very good post. allsaints

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