25-Min Beef Shank Braise with Rice & Salad
Tender braised beef shank in a rich red-wine pan sauce, served over fluffy rice with a crisp side salad. Restaurant-worthy weeknight dinner that tastes like it simmered for hours.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 1.5 lbs beef shank or chuck steak, 1.5 inches thick
- 1 cup red wine
- 1 cup beef broth
- 2 medium shallots, halved
- 2 tbsp tomato paste
- 1 cup white rice (uncooked)
- 3 cups mixed salad greens
Instructions
- 1
Pat beef shank dry. Season generously with salt and pepper on both sides.
- 2
Heat olive oil in a 12-inch skillet over medium-high until shimmering. Sear beef 2 minutes per side without moving—surface should be golden brown.
- 3
Remove beef. Add shallots to the same pan, stir for 1 minute until fragrant. Stir in tomato paste, then pour in wine and broth.
- 4
Return beef to pan. Cover and reduce heat to medium-low. Braise for 12 minutes, turning beef once halfway through—liquid should bubble gently.
- 5
While beef braises, boil rice in salted water until tender, ~12 minutes. Toss salad greens with a pinch of salt and a drizzle of olive oil.
- 6
Lift beef onto a plate. Spoon sauce and shallots over top. Serve alongside rice and dressed salad.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- pot for rice
- tongs
- spoon
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