30-Min Beef Shank Braise with Gremolata
Braised beef shank in red wine and tomato, finished with bright lemon-parsley gremolata. Served with creamy mashed potatoes and grilled okra for a weeknight take on osso buco.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lbs beef shank (2 thick-cut pieces, ~1.5 lbs total)
- 1 cup red wine
- ¾ cup crushed tomatoes
- ¾ cup beef broth
- 1 whole lemon (zested + juiced)
- ¼ cup fresh parsley, chopped
- 2 cups mashed potatoes (prepared or instant)
- ½ lb okra, fresh
Instructions
- 1
Pat beef shank dry. Season generously with salt and pepper on both sides.
- 2
Heat oil in a heavy skillet over medium-high heat until it shimmers, about 60 seconds.
- 3
Sear beef 2 minutes per side without moving until deeply browned. Transfer to a plate.
- 4
Pour wine into the skillet, scraping up browned bits with a wooden spoon until the liquid reduces by half, 3 minutes.
- 5
Return beef to the skillet. Add tomatoes and broth. Bring to a simmer, then cover and cook 12 minutes until beef is tender.
- 6
While beef simmers, toss okra with oil, salt, and pepper. Grill or pan-sear in a separate skillet 4 minutes until charred.
- 7
Mix lemon zest, lemon juice, and chopped parsley in a small bowl to make gremolata.
- 8
Plate mashed potatoes, top with beef and sauce, sprinkle gremolata over top. Serve okra on the side.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- wooden spoon
- instant-read thermometer (optional)
- small mixing bowl
- tongs
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