Beef Shank with Root Vegetables
Classically inspired French beef shank with caramelized vegetables, finished in 20 minutes. Tender, rich, and deeply savory — a weeknight take on jarret de veau.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 52g
Ingredients
- 1.25 lb beef shank or chuck steak, cut into 2-inch pieces
- 2 medium carrots, cut into 1-inch rounds
- 2 ribs celery, cut into 1-inch pieces
- 8 count pearl onions, peeled
- ¾ cup beef broth
- ¼ cup red wine (or extra broth)
- 3 count fresh thyme sprigs
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until shimmering. Working in batches, sear beef 2 minutes per side until deeply golden. Transfer to a plate.
- 3
Add carrots, celery, and pearl onions to the same skillet. Sauté 4 minutes until edges begin to caramelize, stirring occasionally.
- 4
Pour in broth and red wine, scraping up any brown bits. Return beef to skillet with thyme. Bring to a simmer, cover partially, and cook 12 minutes until beef is tender.
- 5
Uncover and simmer 2 minutes to tighten the sauce slightly. The vegetables should be soft and glazed.
- 6
Taste and adjust salt and pepper. Serve in shallow bowls with vegetables and pan sauce.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- tongs
- wooden spoon
- chef's knife
- cutting board
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