Garlic-Braised Beef Shanks

Tender beef shanks slow-braised with whole heads of garlic, aromatic vegetables, and fresh herbs in a rich beef broth. This comforting dish features meltingly tender meat and savory pan juices perfect for a hearty meal.

6 servings

4 hr 40 min

Published October 4, 2025

Ingredients

•6 pieces beef shanks
•1 tablespoon salt
•1 teaspoon black pepper
•⅔ cup all-purpose flour
•2 tablespoon extra-virgin olive oil
•1¾ cups reduced-sodium beef broth
•2 cups water
•4 heads garlic
•2 strips lemon zest
•8 sprigs thyme
•2 leaves bay leaves
•3 ribs celery
•3 pieces carrots
•1 tablespoon lemon juice
•1 garnish celery leaves
•1 sheet parchment paper

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
2.
Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
20 min
3.
Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
180 min
4.
Preheat oven to 350°F (leave rack in middle position).
10 min
5.
Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
60 min

Ingredients

•6 pieces beef shanks

•1 tablespoon salt

•1 teaspoon black pepper

•⅔ cup all-purpose flour

•2 tablespoon extra-virgin olive oil

•1¾ cups reduced-sodium beef broth

•2 cups water

•4 heads garlic

•2 strips lemon zest

•8 sprigs thyme

•2 leaves bay leaves

•3 ribs celery

•3 pieces carrots

•1 tablespoon lemon juice

•1 garnish celery leaves

•1 sheet parchment paper

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F.

10 min

Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.

20 min

Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.

180 min

Preheat oven to 350°F (leave rack in middle position).

10 min

Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.

60 min