25-Min Beef Shank with Gremolata & Roasted Veg
Braised beef shank in red wine and broth, finished with bright lemon-herb gremolata, served with roasted carrots and asparagus. Rich, restaurant-style, ready in 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb beef shank or chuck steak (1 inch thick)
- 12 oz carrots, cut into 2-inch pieces
- 8 oz asparagus, trimmed
- ¾ cup red wine
- 1 cup beef broth
- 1 whole lemon (zested and juiced)
- ¼ cup fresh parsley, finely chopped
Instructions
- 1
Pat beef dry. Season generously with salt and pepper on both sides.
- 2
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear beef 2 minutes per side without moving. It should be golden brown; don't flip more than once.
- 4
Pour in red wine and broth. Toss in carrots. Simmer uncovered for 12 minutes until beef is tender and liquid reduces by half.
- 5
Add asparagus to the pan. Cook 3 minutes until just tender. Mix lemon zest and parsley in a small bowl.
- 6
Squeeze lemon juice over the pan. Top with gremolata. Serve immediately in a shallow bowl with braising liquid.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- wooden spoon
- small bowl
- knife
- cutting board
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